Fluffy Cardamom Bun Recipe & Tutorial
Recipe Overview
Overview
These Fluffy Cardamom Buns are a delightful twist on a classic treat, inspired by the famous Chai Guys Bakehouse. The recipe begins with a unique Tangzhong method, where flour is cooked with milk to create a soft, pliable dough. This technique not only hydrates the flour but also activates the gluten, resulting in a tender bun that stays fresh longer.
As you mix the dough, the addition of cardamom butter elevates the flavor, infusing each bite with a warm, aromatic essence. The process of rolling and shaping the buns is both fun and rewarding, especially when you see them rise beautifully during the second proof. Brushing them with a simple syrup at the end adds a lovely sheen and extra sweetness.
The final product is a batch of golden, fluffy buns with a delightful crunch on the outside and a soft, pillowy interior. They are perfect for sharing at gatherings or enjoying with a cup of tea. Whether you’re a seasoned baker or trying your hand at yeast dough for the first time, this recipe is approachable and yields delicious results. Don’t forget to experiment with the filling and toppings to make them your own!
Recipe Details
Steps & Tips
Tip: Using a Tang Tong helps create a softer bread that stays soft longer.
In a small pan, whisk together 25g of strong white bread flour with 65g of whole milk, heating until thickened.
Transfer Tang Tong to a mixer, add 90g of lukewarm milk, a large egg, 240g of strong white bread flour, 4g of yeast, 30g of sugar, and salt.
Mix the ingredients on medium speed for 8 to 10 minutes until the dough is hydrated and pulls away from the bowl.
Add 60g of soft butter in teaspoon amounts while mixing.
Tip: Perform a window pane test to check if the dough is well kneaded.
Turn out the dough onto a worktop, shape it into a round ball, and place it in a greased rectangular container.
Let the dough proof in a warm spot until doubled in size.
Mix 80g of soft unsalted butter, 80g of light brown sugar, 1.5 teaspoons of ground cardamom, 2g of sea salt, and lime zest until combined.
Tip: Proving dough in the fridge overnight can develop more flavor.
Tip: Use a pizza roller for cutting dough to achieve professional results.
Dust the worktop lightly, knock back the dough, and roll it out into a rectangle shape.
Dollop the cardamom butter filling over the rolled-out dough and spread it evenly.
Fold the dough by bringing one side in a third of the way and then folding the other side over.
Cut the folded dough into six equal pieces, marking them out if necessary.
Twist each piece of dough and coil it into a snail shell shape, tucking the ends underneath.
Transfer the shaped buns to baking trays lined with baking paper.
Cover the buns with a light cloth or cling film and place them in a warm spot for the second proof.
Tip: A slow return with a slight indent indicates perfectly proved dough.
Preheat the oven to 185°C and remove the buns from the proving area.
Combine 50g of caster sugar with 50g of water and cardamom pods, then heat until bubbling.
Tip: Adding cardamom pods to simple syrup enhances flavor.
Bake the buns for 12 to 15 minutes, swapping trays halfway through if necessary.
Brush the tops of the baked buns with the simple syrup to make them glisten.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •The Tangzhong method helps create a softer bread that stays fresh longer.
- •Cardamom is a key spice in these buns, providing a unique flavor profile.
- •Allowing the dough to prove in the fridge can enhance its flavor.
- •Using a pizza cutter can help achieve even slices for the buns.
