How to Coil Swedish Cardamom Buns

I promised I would show you how to shape the Swedish buns that I made several days ago, so if you are interested, this post is for you.

First, I apologize for some of these pics.  My kitchen is a horrible place to take photographs on sunny winter mornings.  After your dough has risen, roll it out to about an 14 X 20 inch rectangle.

Spread the filling evenly over the dough.

Fold 1/3 of the dough over the center.  Use your magic light brush to dust off extra flour.

Turn the dough and fold the other third over the first fold.

Now, roll the dough again until it's about 12 X 20 inches.

Cut this into 3/4 inch strips.

Take a strip and lay it on a cutting board.

Cut it in half right down the middle until you are about 1/2 inch from the top.

Roll one side towards the outside.

Roll the other side in the opposite direction.

Holding the top, twist the two sides together all the way to the bottom.

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The top will now become the middle of your bun.

Wind the twisted dough around the top piece.

Tuck the ends under the edge of the finished roll.

Use two cookie sheets for this recipe and space the rolls rather far apart.  You don't want them to touch once they have risen.

Here's a closeup.

Cover them with a light towel and let them rise for about an hour or more until they are quite puffy.

While they are baking, make the glaze.

Bake the rolls until they are turning quite golden on the edges and tops.

Remove them from the oven and brush with the glaze a couple of times. I double the glaze recipe.

Sprinkle the glazed buns with Swedish pearl sugar.

They should be crisp on the outside and chewy on the inside.

Here is the recipe again if you want to try them:

The Recipe:

FOR THE DOUGH:

1 1/4 c. Whole Milk

1 package (2 1/4 Teaspoons) Active Dry Yeast

1 stick Salted Butter, Melted And Cooled Slightly

3 3/4 c. To 4 Cups All-Purpose Flour

5 tbsp. Cane Sugar

2 tsp. Ground Cardamom 

1 1/2 tsp. Unrefined Sea Salt

1 Large Egg

 

FOR THE FILLING:

1 stick Salted Butter, Softened

1/3 c. Cane Sugar

2 tsp. Ground Cardamom 

 

FOR THE TOPPING:

3 tbsp. Water

3 tbsp. Cane Sugar

1/4 tsp. Vanilla Extract

1 pinch Salt

Swedish Pearl Sugar

 

Directions

For the dough:
Warm the milk to 110°F. Sprinkle the yeast on top. Allow to proof for 5 minutes.

Place the remaining dough ingredients in the bowl of a stand mixer. Pour the proofed yeast mixture on top. Briefly stir with a spatula to form a shaggy dough. Attach to the base of the stand mixer and fit with the dough hook. Knead for 15 minutes on medium-low (I used speed 2 out of 10).

Transfer dough to a large, buttered bowl. Cover and allow to rise in a warm spot until doubled in bulk, about 1 1/2 to 2 hours.

For the filling:
When the dough is nearly done rising, beat the butter, sugar, and cardamom together in a small bowl with a hand mixer until well mixed.

On a well-buttered surface, gently roll the risen dough out to a 14x20-inch rectangle. Dab the filling evenly over the surface of the dough and spread out evenly with an offset spatula.

Grabbing a short end, fold 1/3 of the dough over itself towards the middle, then the other 1/3 (like folding a letter). Roll the dough out again to a 10x14-inch rectangle. Cut the dough into 3/4-inch strips, starting at a folded edge. Cut a strip in half along the length of it, leaving a bit of dough still attached at one end. Twist both "legs" of dough in one direction, then twist the legs around themselves in the opposite direction. Coil the twisted dough around itself in a circle, tucking the end underneath to keep it in place. Place on a parchment covered baking sheet. Repeat with remaining dough strips, making sure to leave plenty of space between the buns on the baking sheet. You will need to use two baking sheets.

Cover the buns with a tea towel and allow to rise in a warm spot until quite puffy, about 1½ to 2 more hours (check them at one hour if your kitchen is warm). 

Twenty minutes before the buns are done rising, preheat oven to 425°F. Bake the risen buns for 15–20 minutes, or until deep golden on top, dark brown on the bottom, and cooked through. You can check doneness with an instant read thermometer (the buns should register 200°F).

For the topping:
While the buns are baking, make the topping. Place the water, sugar, vanilla, and salt in a small saucepan. Bring to a boil, whisking frequently. Brush over the hot cardamom buns. Allow to cool for a few minutes, and brush them again. Repeat once more. Sprinkle the buns with the pearl sugar.

Serve buns warm. Store any leftovers in an airtight container at room temperature for a few days or freeze.