Classic Cardamon Bun
In This Recipe
Organic Cane Sugar
Ingredients
Dough
- ¾ cup whole milk, warmed (about 110°F)
- 2¼ tsp active dry yeast (1 packet)
- ⅓ cup Sugar In The Raw®
- 3½ cups all-purpose flour
- 1 tsp freshly ground cardamom
- ½ tsp salt
- 1 large egg
- 6 tbsp unsalted butter, softened
Filling
- 5 tbsp unsalted butter, very soft
- ½ cup Sugar In The Raw®, finely crushed or pulsed briefly in a food processor
- 2 tsp ground cardamom
- ½ tsp cinnamon (optional but lovely)
Topping
- 1 egg, beaten (for egg wash)
- 2 tbsp Sugar In The Raw®
- Optional: pearl sugar or sliced almonds
Preparation
- Step 1
Activate the yeast: In a large bowl, combine warm milk, yeast, and Sugar In The Raw®. Let sit 5–10 minutes until foamy.
- Step 2
Make the dough: Add flour, cardamom, salt, egg, and butter. Mix until a soft dough forms.
- Step 3
Knead by hand or mixer (with dough hook) for 8–10 minutes until smooth and elastic.
- Step 4
Form into a ball, place in a lightly oiled bowl, cover, and let rise 1–1½ hours, until doubled.
- Step 5
Prepare the filling: Mix butter, Sugar In The Raw®, cardamom, and cinnamon until spreadable.
- Step 6
Shape the buns:
- Roll dough into a rectangle (~12 x 18 inches).
- Spread filling evenly across the surface.
- Fold the dough in thirds lengthwise (like a letter).
- Cut into 12 strips.
- Twist each strip, then coil into a knot, tucking the end underneath.
- Place on parchment-lined baking sheets.
- Cover and let rise 30–45 minutes until puffy.
- Step 7
Bake:
- Preheat oven to 375°F.
- Brush buns with egg wash and sprinkle with Sugar In The Raw® (and almonds or pearl sugar if using).
- Bake 15–18 minutes, until deeply golden and fragrant.
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