MENU

Fun & Interesting

Mastering Cardamom Buns

Cecilia Tolone 26,670 7 months ago
Video Not Working? Fix It Now

So you want to master cardamom buns? You want perfect, juicy, buttery, delicious buns but you've only run into problems?? Don’t worry I’ve got the answers! 2 years ago I made a video on how to make Swedish Cardamom Buns and wow! Have I gotten a lot of questions since then! In this video we deep dive into every single element of making these buns and hopefully answer every question that has ever been asked of me. We will be going over ingredients! Mixing! Resting! Filling! Shaping! Freezing! Baking! Storage! We talk about it ALL!! 📝Get the RECIPE: https://ceciliatolone.com/kardemummabullar-swedish-cardamom-buns/ The OG Cardamom Bun Video: KARDEMUMMABULLAR | Swedish Cardamon Buns https://youtu.be/RN92jKn2ia0?si=Ae3k3ya1s2Mqf-VU More Bun Videos: SWEDISH CARDAMOM BUNS TIPS and TRICKS https://youtu.be/m_j4QI5kBMM?si=IE-GcJuUkDvOMQON KANELBULLAR | Swedish Cinnamon Buns https://youtu.be/viCoL6PvyOE?si=l0RriRP-wTzfmaZl SEMLOR | Swedish Fat Tuesday Buns https://youtu.be/fX4W6IZgkjc?si=dPk2xmXHBmI_n-Do RABARBERBULLAR | Swedish Rhubarb Buns https://youtu.be/3aKxbQlL0xQ?si=4GNAf88JSbvISZVU SOCKERKRINGLOR | Swedish Sugar Twists https://youtu.be/GhdVedqp3Pc?si=r_0QyBwlloA3HsmL BLÅBÄRSBULLAR | Swedish Blueberry Buns https://youtu.be/4XXJiYDcWGg?si=sy86X7C2Jo_5TVoN LUSSEKATTER | Swedish Saffron Buns for Christmas https://youtu.be/PLVr9dHjBGg?si=PYa-68HyAXZ-cZPk BULLAR | Swedish Buns Playlist https://youtube.com/playlist?list=PLD8qYFIQgqOewkEHtSTdWPpmRXmvwq1r2&si=-SQ4uj7W35lxf6dJ 📍Follow me HERE: Instagram: cecilia.tolone Tiktok: cecilia.tolone Website: https://ceciliatolone.com Time Stamps: 00:45 Ingredients 00:47 Cardamom 1:50 Flour 5:55 Sugar 6:56 Butter 7:39 Eggs and Milk 9:44 Yeast 12:06 Salt 12:33 Measurements 13:15 Temperature 13:38 Vegan and Gluten Free 14:38 About Me 16:05 Mixing 19:12 Resting 21:30 Filling 24:24 Shaping 29:43 “Common” 30:17 “Twisted Common” 30:41 “Spiral” 31:06 “Knot” 31:38 Buns are shaped, now what? 32:34 Pausing the Dough 34:06 Proofing

Comment