Скачать или смотреть PEPPARKAKSBULLAR | Swedish “Gingerbread” Buns

Combing two of my favorite things, kardemummabullar (Swedish cardamom buns) and pepparkakor (Swedish gingerbread cookies) these buns are perfect for Christmas! The recipe is actually just my normal cardamom buns recipe, but spiced like pepparkakor.

Dough:
500g milk
1100g flour
200g sugar
200g butter
70g fresh yeast OR 23g dry yeast
15g salt
5g dried ground ginger
2 ground cloves
15 ground cinnamon
10 vanilla sugar

Filling:
300g butter
250g brown sugar
3g vanilla sugar
3g salt (optional)
2g ground cloves
10g ground cinnamon

Dough:
Add all ingredients to the bowl of your stand mixer.
Using the hook attachment mix on low for 5 minutes, until the ingredients are all incorporated.
Turn the speed up to like a medium to medium fast for 30 minutes. You want to work up as much gluten as you can.
When your dough is smooth and pliable, it needs to rest. Cover it with plastic and let it rest in the fridge for an hour or until it is cold all the way through. 

Buns:
Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick.
Spread the filling onto the dough, all the way out to the edges.
Fold into thirds.
Roll out again until the dough is about 1.5 cm thick (ish) and start to portion into 80g strips.
Shape as desired.
Place on a baking tray, cover, and let rise until double in size. This usually takes between 1-3 hours.
Brush with beaten egg then bake at 200C (400F) for about 9 minutes or until golden brown. I like to check mine and rotate the tray at the 5 or 6 minute mark so they don’t get overbrown. 
Brush with egg wash or simple syrup as soon as they come out of the oven.
Immediately sprinkle them with pearl sugar. 
Let cool (if you can wait that long) and enjoy!

Notes:
The butter filling can be made up to a week in advance. There is no need to refrigerate it if you plan to use it within a week of making. It MUST be very soft when you go to spread it. If it has been sitting out at room temperature and is still tricky to spread, microwave it a bit. You don’t want to tear the dough trying to spread on the filling.

If using an Ankarsrum mixer (like I am) you can shorten the mix time to between 15 and 20 minutes.

KARDEMUMMABULLAR
   • KARDEMUMMABULLAR | Swedish Cardamom Buns  

HOW TO SHAPE BUNS 6 DIFFERENT WAYS
   • HOW TO SHAPE BUNS | 6 Different Ways to Sh...  

And if you really want to learn the why behind the how:
MASTERING CARDAMOM BUNS
   • Mastering Cardamom Buns  

Anakarsrum (my machine was gifted but this is not an affiliate link)
https://www.ankarsrum.com/se/produkt/...

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