MENU

Fun & Interesting

Mastering Cardamom Buns

Cecilia Tolone 36,522 lượt xem 10 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