KARDEMUMMABULLAR

Ingredients

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TANGZHONG

• 5 Tablespoons Water
• 5 Tablespoons Whole Milk
• 3 Tablespoons Flour

DOUGH

• 6 Tablespoons Butter
  • Melted and Cooled
• 1/2 Cup Whole Milk
  • Slightly Warmed
• 1 Packet Instant Yeast
• 2 Teaspoons Cardamom Seeds
  • Grounded
• 1 Teaspoon Salt
• 1/4 Cup Sugar
• 3 Cups + 2 Tablespoons Flour
• 1 Egg

FILLING

• 8 Tablespoons Butter
  • Softened
• 1 Teaspoon Flour
• Pinch of Salt
• 1/4 Cup Brown Sugar
  • Packed
• 2 Teaspoons Cardamom Seeds
  • Grounded

TOPPING

• 2 Tablespoons Honey
• 1 Tablespoon Warm Water
• 1 Teaspoon Cardamom Powder
• 1 Teaspoon Sugar

Directions

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TANGZHONG + DOUGH

1. Grind cardamom seeds with mortar and pestle before starting the recipe. You will need 4 teaspoons in total.
2. For the Tangzhong, combine water, milk and flour in a medium saucepan and whisk to combine.
3. On medium heat, whisking constantly, cook until thickens and then set aside to cool.
4. For the dough, melt the butter and set aside to cool.
5. Warm the milk to slightly warm to the touch. If it is too hot, it will kill the yeast.
6. In a large bowl (or bowl of a stand mixer) combine the yeast, cardamom, salt, sugar and flour. Mix to combine.
7. Add the cooled butter, slightly warm milk, egg and Tangzhong to the bowl. Mix with dough hook until combined.
8. Increase mixer speed to medium and knead for 6-10 minutes. The dough should be slightly tacky and clear the side of the bowl.
9. Cover the bowl with plastic wrap and a kitchen towel and allow it to rise until it has almost doubled in size.

FILLING AND SHAPING

1. Combine the butter, flour, salt, brown sugar and cardamom in a medium bowl. Mix until it forms a smooth, spreadable paste.
2. Line two baking sheets with parchment paper and set aside.
3. Roll the dough into a 20×16 rectangle.
4. Spread filling evenly over the bottom half of the dough.
5. Fold the top half over the bottom half and gently roll the folded dough to help flatten it and seal the layers together.
6. Cut the dough into 12 even strips.
7. Working one strip at a time, gently roll to increase length of strip to be approximately 10 inches.
8. Make a slit up the center of the dough strip, leaving 3/4″ at the top intact.
9. Twist each “leg” a few times in opposing directions.
10. Loosely wrap one of the twisted legs up and around the top. Follow with the other leg and secure the end by tucking it up and through the center of the bun. Do NOT wrap too tightly!!

BAKE AND TOPPING

1. Shape all the buns, spacing on to prepped baking sheet. Cover loosely with plastic wrap and allow to rise for an additional 45 minutes.
2. Preheat the oven to 400 degrees. Bake for 12-16 minutes (or until golden brown).
3. For the syrup, combine honey, water, cardamom powder and sugar in a small bowl.
4. Brush the top of the buns immediately after removing from the oven.

Notes:
**10-15 Cardamom Pods = 1 Teaspoon Grounded Seeds