• 5 hours
  • Low

Swedish cardamom and rose buns

For the dough
200 g of 100% Italian Wheat - type 0 flour
175 g of Type 0 Manitoba flour
150 ml of milk at room temperature
55 g of soft butter
7 g of dehydrated brewer's yeast
1 egg
1 yolk
50 g of caster sugar
1/2 teaspoon of vanilla extract
1/2 teaspoon of ground cardamom
1 pinch of salt

For the filling
70 g of soft butter
65 g of brown sugar
1 1/2 teaspoons of ground cardamom

For decorating
1 egg for brushing
70 g of caster sugar
70 ml of water
2 tablespoons of dried edible rose petals
Dried edible rose petals
Dried raspberries in grains to taste

To start, mix yeast, milk at room temperature and sugar, and set aside for about ten minutes. After the resting time has elapsed, take the milk and yeast mixture and pour it into the bowl of a planetary mixer together with the whole egg, egg yolk, vanilla extract and cardamom. Attach a whisk hook to the planetary mixer and beat these ingredients well, then replace the whisk with a dough hook and add the flour mix and soft butter to the mixture. The latter should be incorporated a little at a time. Also add a pinch of salt and continue mixing for about 10 minutes or until your dough has reached a smooth and elastic consistency. At this point, gather it into a ball, cover it with cling film and place it in the oven, which has been turned off but with the courtesy light on, for about 2.5 to 3 hours. Let it rest until it has doubled in size. While the dough is resting, prepare the filling: in a bowl, mix the soft butter, ground cardamom and brown sugar to form a smooth mixture. Set aside momentarily. When the dough has risen well, take it, crush it with your clenched fist and transfer it to a floured work surface. Then roll it out into a 5 mm thick rectangle and cover the entire surface with the previously prepared filling, using a spatula or the back of a spoon. Now take the upper short side of your rectangle and fold it towards the centre, repeating the same operation for the lower short side. Cut strips 1.5/2 cm thick with a pastry cutter, stretch them by pulling the ends slightly and roll them up on themselves, in the opposite direction. Now wrap the strip of filled dough around two fingers, and repeat the operation until you have dough available. Fold the last piece of leftover dough under the bun you have just created, then pull it out of the central hole and push it up slightly. Repeat the process for all the strips. Once you have obtained about 15 buns, place them well spaced out on two baking trays lined with baking paper, then cover them with cling film and leave them to rise for 45 minutes. After the rising time, brush your buns with a mixture of beaten egg and water and bake for 15 minutes in a preheated oven at 190°C until golden brown. In the meantime, prepare the icing: mix sugar, water and rose petals in a saucepan, bringing it to a boil. Leave for a couple of minutes, then turn off the heat and allow it to cool. When the icing has returned to room temperature, strain it and use it to brush on your buns. Finish by decorating with rose petals and dried raspberries.

In collaboration with Fiordifrolla

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