Yesterday we went on the most amazing bread making course at the gorgeous Ballintaggart. More on that soon! I left so full of inspiration so thankfully I am sharing a bread-based recipe this weekend to celebrate: cardamom and raspberry Swedish buns. They are made with soft, melt-in-the-mouth dough and filled with aromatic spiced raspberry that is perfect for this time of year. To make them, you will need:
2 × 7g sachets yeast
1 tsp ground cardamom
750g strong bread flour
75g butter, softened
75g soft brown sugar
butter 100g softened
cardamom 1 tsp of ground seeds
soft brown sugar 75g
frozen raspberries 150g (leave them frozen)
egg 1 beaten
pearled or demerara sugar for sprinkling.
Bring the milk to just shy of the boil and cool it to warm then stir in the yeast, cardamom and the eggs. Put the flour in a stand mixer or large bowl and stir the liquid mixture in, then add the butter and sugar.
Knead with a dough hook or by hand until the dough is soft and springy and a finger indent will pop out easily. Cover and leave until doubled in size.
Roll and press the dough out on a floured surface to about 1cm thick. To make the filling, mix 75g butter and the cardamom seeds with the sugar and spread it over the dough. Sprinkle on the raspberries, squishing them into smaller pieces as you do so.
Roll the dough up along the long side, pinching the seam together. Slice into 16 pieces. Put the pieces into paper bun cases or arrange on a baking sheet lined with baking parchment, spacing them apart. Cover with plastic wrap and leave for 30 minutes.
Heat the oven to 220C/fan 200C/Gas 7. Brush the buns with egg and sprinkle on some sugar.
Bake for 10 minutes or until the buns are golden brown. Brush over the remaining butter and sprinkle on more sugar.
What are you baking this weekend?
Recipe via Olive Magazine.