Thank you for this recipe. I made it at the weekend and the texture of the finished bun is excellent - light, springy, well risen. A big success with my family. Thank you again.
Really appreciate your videos, very calming voice, and your technique and instructions are very helpful. This is my favorite item to make. I have baked and cooled these and saved them in the freezer to reheat later, and I am wondering if you have ever frozen the dough to then do a final proof and then bake at a later date?
Traditionally swedish cinnamonbuns are made with fresh yeast which makes them a lot quicker to bake. They still have to proof 2x1hour but you can make them in an afternoon. Will try this recipe as well! thank you👍🏻
Thanks for the video recipe. Just made these and the buns came out beautiful! I was making Swedish buns for the first time and I have no idea how the buns really should taste. I assume close to cinnamon buns? Personally I would make some improvements to my dough and amount of butter-spice filling next time. For some reason the pastries came out kind of dry, there was no fluff to it. And it was a too reach on the filling side. But again maybe this is the way how Swedish buns should taste like. Definitely will continue experimenting.
@@AKneadtoBake I really like to try this recipe, but the timing does not work for me. If I were to replace the sourdough starter with dry yeast, it would not require the 8+ hrs. of proofing. How could I figure out the amount of dry yeast needed? Obviously, it could not be the 20% shown on your percentages. Could you help?
Woww! This is simply perfect and irresistible, something I would to try! Well prepared and well presented!😍😍 Big like, Stay Blessed and stay connected!🌸💕🤝🏻
Looks very good and I will try this. Although I wouldn’t really call this cardamom buns. The ones I have made use about a tsp in the dough and at least 1 tbsp in the spread. This is closer to a cinnamon bun with some cardamom (which is what I was looking for)
Excelente receta! Dos preguntas por favor 1.- Cuando terminas de amasar y la pones al bowl va directo al refrigerador sin haber levado nada la masa? 2.- Después de haber estado la masa en el refrigerador así fría la trabajas? Gracias!
The recipe worked very nicely. Thank you very much! I was a bit confused because after kneading the dough you ask for the dough to be placed straight in the fridge for 8 hours without allowing it to rise. And after shaping to leave it overnight at room temp. I was worried because there was not much rise in the dough at all. I left it for 24 hrs at 17deg C room temp and baked it this morning. It rose very well during baking.
I don’t have muffin tins as large as what you do. Do they need that to hold their shape? I only have a tin that has 12 muffin slots so the slots are half the size of yours.
Hello, could you please tell me, when you say "before baking it let it sit overnight at room temperature", how much are you looking to get the dough raise? 50%, 100? I'm afraid of over proofing them. Thank you
Thank you for this recipe. I made it at the weekend and the texture of the finished bun is excellent - light, springy, well risen. A big success with my family. Thank you again.
My pleasure! Enjoy!!!
Fantastic buns, thank you. I've done them 5 times already
My pleasure! Enjoy the recipes!
Best baker on the internet
Thank you!
so beautiful & we watch your videos on friday nights
Thank you! Enjoy the recipes!
I baked these this morning, and wow these are fantastic! I didn’t have any cardamom so i used all cinnamon. So pretty!! Soooo tasty! thanks!!
My pleasure! Enjoy!
Really appreciate your videos, very calming voice, and your technique and instructions are very helpful. This is my favorite item to make. I have baked and cooled these and saved them in the freezer to reheat later, and I am wondering if you have ever frozen the dough to then do a final proof and then bake at a later date?
Thank you for the recipe! So pretty!
Thank you! Enjoy!
These are.beautiful
Yes they are! Enjoy!
Traditionally swedish cinnamonbuns are made with fresh yeast which makes them a lot quicker to bake. They still have to proof 2x1hour but you can make them in an afternoon. Will try this recipe as well! thank you👍🏻
My pleasure! Enjoy this sourdough version
Hidangan yang menarik dan lezat
Terimakasih sudah berbagi resepnya...🤗
Terima kasih kembali! nikmati resepnya!
I have to try this one!
Enjoy!
Thanks for this shaping technique! I need to try it.
My pleasure!
l like your step by step process. Thank you for sharing.
My pleasure! Enjoy!
They look delicious.
Enjoy!
Love the detailed explanation. Thanks a lot!
My pleasure! Enjoy!
Absolutely perfect presentation look yummy and soft👍👍
Thank you! I hope you can try it out!
Amazing! It looks delicious and yummy thanks for sharing
My pleasure! Enjoy!
Thanks for the video recipe. Just made these and the buns came out beautiful! I was making Swedish buns for the first time and I have no idea how the buns really should taste. I assume close to cinnamon buns? Personally I would make some improvements to my dough and amount of butter-spice filling next time. For some reason the pastries came out kind of dry, there was no fluff to it. And it was a too reach on the filling side. But again maybe this is the way how Swedish buns should taste like. Definitely will continue experimenting.
Check out the baking time, baking times are approximate they may vary according to each oven
Perfectly made and look delicious 💕❤💕❤💕❤
Thank you! Enjoy!
This recipe is just what I have been looking for, thank you :-)
My pleasure! Enjoy!
Lovely recipe sharing stay connected
Thank you! Enjoy!
Awesome presentation & excellent preparation 😍❤
Thank you!!!
Off to veganize them now. So excited
My pleasure! Enjoy!
What would you use to replace the eggs? Thank you!
Dear friend! Glad to be back to your great recipes:) Could you please let me know if you're using green or black cardamon in this recipe? Thanks!!
Thank you! It is black cardamom, enjoy!
@@AKneadtoBake I really like to try this recipe, but the timing does not work for me. If I were to replace the sourdough starter with dry yeast, it would not require the 8+ hrs. of proofing. How could I figure out the amount of dry yeast needed? Obviously, it could not be the 20% shown on your percentages. Could you help?
Woww! This is simply perfect and irresistible, something I would to try! Well prepared and well presented!😍😍 Big like, Stay Blessed and stay connected!🌸💕🤝🏻
My pleasure! Enjoy the recipe!
Hi, would you please let us know what muffin tins you’re using?
Thanks in advance.
😁
The Texas size muffin pans they are bigger and you can get them at Kroger
Looks very good and I will try this. Although I wouldn’t really call this cardamom buns. The ones I have made use about a tsp in the dough and at least 1 tbsp in the spread. This is closer to a cinnamon bun with some cardamom (which is what I was looking for)
Enjoy!
I've got spelt flour and cardamom. I'm making these ASAP!
Enjoy!
Hello! Thanks for your video! 4 g of cardamom is way more than 1/2 tsp. Which is it? Thank you!
I used US tsps not metric but always look at the grams portions
Excelente receta! Dos preguntas por favor 1.- Cuando terminas de amasar y la pones al bowl va directo al refrigerador sin haber levado nada la masa?
2.- Después de haber estado la masa en el refrigerador así fría la trabajas?
Gracias!
Si y si a las dos preguntas
@@AKneadtoBake eres muy amable! Realmente una admiradora de tu excelente trabajo, felicitaciones!
Love this! I wondered if you can make it without the egg though? Some doughs I have seen don't use egg, just add butter and milk.
Yes you can but the result won’t be the intended
Could you replace the sugar in the dough recipe with honey? If so do you know how much honey. Thank you!
Yes replace with the same amount, you should be good
The recipe worked very nicely. Thank you very much!
I was a bit confused because after kneading the dough you ask for the dough to be placed straight in the fridge for 8 hours without allowing it to rise. And after shaping to leave it overnight at room temp. I was worried because there was not much rise in the dough at all. I left it for 24 hrs at 17deg C room temp and baked it this morning. It rose very well during baking.
I’m glad you liked it!!! Thank you for sharing!!!
What does the spelt flour do, as opposed to using just plain flour or bread flour?
Changes the flavor, you get the nutty flavor of the spelt flour
I don’t have muffin tins as large as what you do. Do they need that to hold their shape? I only have a tin that has 12 muffin slots so the slots are half the size of yours.
Yes but you can still use those just try to space them out
I have emmer flour on hand. Would that be a good substitute for spelt flour? TIA.
It won’t give you the same result/flavor profile, you can substitute it with plain flour or whole wheat flour
Hello, could you please tell me, when you say "before baking it let it sit overnight at room temperature", how much are you looking to get the dough raise? 50%, 100?
I'm afraid of over proofing them.
Thank you
Around 70% 80% max
Also my overnight temperature is around 72F or 22C
@@AKneadtoBake , do you think I can keep them at 86 F for 3 -4 hours, or until 70-80 bigger?
Is it 80g of brown sugar or 200g (1 cup) for the filling please. Thank you for the recipe :)
80 grams, enjoy!