Ingredients
The Dough
- 1 cup whole milk
- 1 tablespoon brown sugar
- 2 ¼ teaspoon instant yeast (1 pack)
- 4 cups flour
- ½ teaspoon salt
- 1½ teaspoons ground cardamom
- 1 egg
- ⅓ cup unsalted butter, softened
Raspberry Filling
- 1 cup raspberries
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon ground cardamom
Rose Glaze
- ⅓ cup water
- ⅓ cup sugar
- ½ teaspoon vanilla extract
- 2 tablespoons dried rose petals
Instructions
Make the Dough
- Make the cardamom milk. Heat the milk over low heat and add the cardamom. Mix until well combined. Heat until the milk is lukewarm, around 100-120 degrees. It is important to not let the milk get too hot or it will kill the yeast.
- Let the yeast foam. Add the cardamom milk to the bowl of a stand up mixer with the dough attachment. Add one tablespoon of brown sugar and stir until dissolved. Sprinkle the instant yeast on top and wait 10 minutes for the yeast to get foamy.
- Add the additional wet ingredients. Add the remaining 5 tablespoons of brown sugar, salt, butter and egg to the mixture. Turn the mixer on medium low to combine the ingredients. It's ok if it's a little lumpy.
- Add the flour. With the mixer running on medium low, add the flour slowly one cup at a time. The mixture will begin to form a dough. Add 3 cups first. If it is still very sticky continue to add the last cup of flour until the dough is smooth and bounces back. I used around 3 1/2 cups flour, but you can use up to 4.
- Knead the dough. Knead the dough for 4-5 minutes until smooth. Remove from the mixer and place in a greased bowl. Cover with a clean kitchen towel and let rise is a warm location for 45 minutes to an hour. *If you are living in fool's spring like me and think that having your door open when it's only 63 out is warm enough it's probably not haha. Place on top of the stove and turn your oven on 200 if necessary to help it rise.
Make the Filling
- Boil down the raspberries. Add the raspberries, sugar, brown sugar, lemon juice and water to a medium sauce pan. Heat over medium until the raspberries begin to boil and become foamy. Turn the heat down to medium low and add the cardamom.
- Turn to jam. Continue to boil down the raspberries on medium low for 1 hour while the dough is rising, stirring occasionally. This will create a quick jam that we will fill the buns with. Remove from the heat and let cool. Set aside.
Make the Buns
- Roll out the dough. On a floured surface roll out the dough to 22" by 14" inches. Spread the raspberry jam in an even layer across the dough. It will be a very thin, but we don't want it too thick or the raspberry will spill out too much.
- Fold the dough and create the knots. Fold the dough into 3 sections like a business envelope, bringing the longer sides into the middle. Once folded, lightly roll out the dough to help seal the edges. Next cut the dough into 1 inch strips. Twist the dough a pull it out to lengthen it slightly. Create knot's as this video shows here and lay them on the cookie sheet 2 inches apart. https://www.youtube.com/watch?v=N-5jmv42ggE
- Let the buns rise. Place a clean kitchen towel over the knots and let them rise for another 30-40 minutes until they double in size.
- Bake. Bake the buns at 400 degrees for 8-10 minutes, until they rise and are golden brown.
Notes
This recipe is adapted from Serendipity by Sarah Lynn's Rose Cardamom Buns