The recipe I tried this week was Swedish Cardamom buns, or kardemummabullar.
These are delicious little buns that are eaten in Sweden and have an aromatic cardamom flavour which is not overpowering but just deliciously subtle. These buns are soft, with sweet, crunchy bits, and the cardamom is just lovely! The recipe takes a little time, but its worth it!
- 500g white bread flour
- 80g demerera sugar
- 1tsp ground cardamom seeds (pop open cardamom pods and remove the black seeds. Grind these black seeds in a pestle and mortar or spice grinder)
- 2tsp easy bake yeast
- 250ml warm plant milk (warm for approx 30secs in microwave)
- 75g butter
- 1tsp ground cardamom seeds
Make and prove the dough
- Add flour, sugar, cardamom, yeast and butter to a bowl
- Start to mix while gradually adding the milk. Once its all added you should have a nice moist dough, thats not too sticky.
- Knead the dough for 5 minutes by hand or using a dough hook on food mixer
- After kneading, lightly flour the dough, and cover the bowl with a moist tea towel. Leave to raise for approx 1 hr.
Make the buns
- Flour and roll out the dough into a large rectangle, about the size of a large chopping board
- In a bowl, whisk together the filling ingredients for about 3 minutes
- Spread the whisked filling ingredients on the rolled out dough
- Cut the dough into strips width ways approximately 2cm wide
- Fold the strips in half, so the filling is on the inside.
- To make a bun, take one folded strip and twist it a few times, and then form it into a bun shape, like making a bun in hair ( its easier if you do this on the baking tray so you dont have to move it too far afterwards)
- Push the top in gently to hold them in place during cooking
- Bake the buns at 200°C for approximately 15 minutes – if they are not golden, cook for a little longer
Prep time: 1hr to 12 hrs (depending how long you leave the dough to rest)
Cooking time: 10 minutes
Makes: approx 32 biscuits (approx 5cm across)
Sorry for the delay; I went on holiday last week so couldn’t post a recipe. This week, I am making Belgian inspired speculoos.
Belgium is also known for its sweet treats. The most well known is probably Belgian chocolate; did you know that the origin was a pharmacist who covered cough sweets in chocolate to make them tasty! After his grandson put crème fraiche in them instead, praline chocolates were invented (fact courtesy of yummy-planet.com). Other sweet treats from Belgium include Belgian waffles, cuberdon and speculoos.
This week I have chosen to make speculoos because I love a good biscuit to go with my coffee.
Speculoos are delicious spiced biscuits which are served in café’s with tea or coffee. You may have had one in the form of lotus biscuits. Now you can make your own. Authentic Belgian ones have patterns printed in them, but I could not find speculoos printers anywhere! So mine are plain.
- 250g plain flour
- 120g brown demerara sugar
- 85g margarine – I used vitalite
- 1.5 eggs worth of egg replacer
- 0.5 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 2tsp ground ginger
- 0.5tsp ground nutmeg
- apinch of ground white pepper
- 0.5tsp ground cloves
- 0.5tsp of ground cardamom (if you can’t find this, grind up the inner seeds of some pods in a pestle and mortar)
You will need
Speculoos molds / cookie cutters
1.Make the dough:
- Add spices and sugar to bowl (or food mixer bowl)
- Add the butter and mix with a spatula (or beater if a food mixer) until combined
- Add the egg replacer and mix again until thoroughly mixed
- Gradually add the flour and baking powder until a dough is formed
- Flour and wrap the dough with clingfilm or in a container; refrigerate for at least an hour but for best results overnight. The longer you leave the dough, the more the spices will infuse their flavour
2. Cooking the biscuits:
- Preheat oven to 200C
- Roll out the dough on a floured surface to about half a centimetre thick
- Use a cookie cutter to cut out biscuits, (and make prints on them if you have a speculoos printer)
- Place the speculoos on a greased or lined baking sheet and cook for 10 minutes
- Let the biscuits rest on the tray for a few minutes before moving to a cooling rack
- Enjoy with a lovely cup of coffee or tea