These kardemummabullar, aka Swedish cardamom buns, are made with Kamut flour, applesauce and oil instead of butter. You'd never tell they're healthier (let's say, lighter) than the original ones!
Prep Time 20minutes
Cook Time 10minutes
Rising time 1hour
Total Time 1hour30minutes
7 grDried yeast
250 grWhole milk
68 grExtra virgin olive oil
40 grBrown whole sugar
400 grKAMUT® flour+ extra to dust
2 teaspoonsGround green cardamom(a few pods)
half a Beaten egg
1/2 tablespoonAll-purpose flour
1 tablespoonGround cinnamon
half a teaspoonGround cardamom
35 grBrown sugar
Brush the top with:
half a Beaten egg
For the dough:
Warm up the milk (not too much), add dry yeast and whisk. Set aside until bubbly.
Pour it into a mixing bowl, add oil, water and sugar and start mixing at low speed with your stand mixer.
Grind the seeds of cardamom pods using a mortar and pestle (if possible).
In a bowl, mix flour, ground cardamom and salt.
Gradually add these ingredients into the mixing bowl and increase speed to medium.Add half the beaten egg and keep kneading for 15 minutes. The mixture should be sticky and not too dry.
Cover the dough with plastic wrap and allow to rise for 30 minutes or until doubled in size.
Prepare the filling:
In a bowl, combine applesauce, flour, cinnamon and cardamom and sugar, then mix well. Let rest into the fridge.
Roll the dough:
Turn the dough out on a floured surface and roll it out to a 40 x 50 cm rectangle (35 x 40 is ok too).NOTE: if too sticky, add flour. Pay attention to the bottom of the dough, it doesn't have to stick to the surface, otherwise you'll make a mess.
Spread the filling over the rolled-out dough, using a spatula. Fold the dough in half lengthways.
Using a pizza cutter, cut 16 strips widthways.
Take one strip and carefully twist it like in the video above.
Place the cardamom buns spaced well apart on the baking sheets, cover with a kitchen cloth and let rise for 30 minutes.
Preheat the oven to 200°C, brush each cardamom bun with half the beaten egg, sprinkle some sugar pearls, then bake for 10 minutes or until golden.