Recipe Raspberry Cardamom Buns
Inspired by Slow Living – the art of slowness – Roberta Dall ‘Alba developed a food feature with only one dough for sisterMAG 46, from which three delicious recipes can be created. All recipes are available as a free download for our readers! Here you can download the »Raspberry Cardamom Buns«.
Recipe: Raspberry Cardamom Buns
87 gr almond milk (warm)
12 gr fresh yeast
1 tsp honey
65 gr applesauce (aka applepurée, at room temperature)
270 gr organic white spelt flour, plus extra for dusting
32 gr extra virgin olive oil,
1 tbsp water (at room temperature),
20 gr raw brown sugar
7 gr salt
You can make this dough with or without a stand mixer. I’ve used my bread machine to knead the dough, but you can also use your hands (elbow grease never hurt!) If using a stand mixer/bread machine:
Combine almond milk, fresh yeast and honey and let the yeast melt. Activate the machine at low speed (choose dough setting if using a bread machine).
Add the applesauce and gradually sift the flour into the machine’s pan.
Drizzle oil and water and let them blend until fully absorbed.
Add brown sugar and salt and let knead for 15 minutes, until you obtain a nice and smooth (slightly sticky) dough.
Put the dough into a bowl and cover, let it rise in a warm place for 1.5/2 hours or until doubled.
Raspberry Cardamom Buns
25 gr raw brown sugar
1 tsp cardamom powder
145 gr raspberry jam
30 gr fresh raspberries
egg yolk + a drop of almond milk, to brush
Prepare the dough as mentioned above.
On a floured surface, roll out the dough to be about 30 x 40 cm.
Spread the raspberry jam all over, and place some fresh raspberries on the surface (slightly flatten them).
Combine cardamom powder and brown sugar, then sprinkle it onto the filling.
Fold the dough in 2 or 3 lengthways. You should end up with a rectangle.
Using a pizza cutter, cut 16 strips of dough (starting from the long side of the rectangle).
Take one strip and spin it around a few times. Curl into a ‘knot’ and make sure both ends are tucked under so they do not open during baking.
Place the knots spaced well apart on a baking sheet and let rise – covered – in a warm place for 30 minutes.
Meanwhile preheat your oven at 200°C.
After 30 minutes of rising, brush the raspberry cardamom buns with egg yolk + a drop of almond milk, and bake for 15 minutes.
Check them frequently to be sure they do not burn (every oven is different).
Let them cool and eat them immediately, or freeze them.