World bread day https://receitinhasdabelinhagulosa.blogspot.com/2019/10/pao-caseiro-no-forno-lenha-world-bread.html @zorrakochtopf 💗🥰 #wbd2019 #worldbreadday #worldbreadday2019 https://www.instagram.com/p/B3schhlnVme/?igshid=ifpwe3fqhgec
massa
100 g de manteiga sem sal [temperatura ambiente]
1 1/2 chávenas [360 ml] leite
2 c. chá de fermento seco para pão
4 1/2 chávenas [640g] de farinha
1/4 chávena [50 g] açúcar mascavado
1 1/2 c. chá de sementes de cardamomo inteiras[sem a casca], moÃdas no almofariz
1/4 c. chá de sal
recheio
100 g de manteiga sem sal
1/2 chávena[100 g] açúcar amarelo
4 c. cha de sementes de cardamomo inteiras[sem casca], moÃdas no almofariz
topping
açúcar de cardamomo: 4 1/2 c. chá de açúcar mascavado+1 c. chá de cardamomo em pó
1 ovo batido
This year to celebrate the World Bread Day, my choice went to these swedish cardamom buns.
To shape the dough, follow the beautiful illustrations of Johanna Kindvall and don´t be afraid of the amount of cardamom in the Kokblog recipe.
makes 32 buns
dough
100 g unsalted butter, room temperature
1½ cups [360 milliliters] milk
2 teaspoons active dry yeast
4½ cups [640 g] all-purpose flour
¼ cup [50 grams] natural cane sugar
1½ teaspoons whole cardamom seeds, crushed with mortar pestle
¼ teaspoon salt
filling
100g unsalted butter, room temperature
½ cup [100 grams) natural cane sugar
4 teaspoons whole cardamom seeds, crushed with mortar & pestle
Prepare the dough:
Melt the butter in a saucepan and stir in the milk. Heat until it’s warm to the touch [about 110°F/43°C].
In a small bowl, dissolve the yeast in 3 tablespoons of the butter & milk mixture. Mix and let sit for a few minutes until bubbles form.
In a large bowl, mix together the flour, sugar, cardamom, and salt. Add the yeast along with the remaining butter & milk.
Work together with a dough whisk or with your hands until you can shape the dough into a ball.
Transfer dough to your countertop and knead for about 3 – 5 minutes until smooth and elastic. The dough should feel moist.
If the dough feels sticky, add a little bit more flour.
Shape the dough into a ball and place it in a bowl. Cover with a tea towel and let it rise in a warm and draft-free place until almost double in size, about 1 hour.
Place medium paper liners on the sheet.
For the filling
Mix the butter and the crushed cardamom until an even spreadable paste.Add the butter in small portions at the time.
When the dough has finished rising, take half of the dough and place it on a flat surface. Roll it out with a rolling pin to an 30 x 40 cm rectangle. Spread half of the filling on top of the rolled-out dough so that it covers the whole area.
Grab one of the edge of one of the long sides, fold it over so it meets the other side [like folding a paper on the middle].
Slice the folded dough into 16 equal stripes. Stretch & twist every stripe and swirl them up to a nice bun. Place each of them on a paper liner.
Repeat with the second half of the dough. Cover the buns with a clean tea towel and let rise for about 45 – 60 minutes.
Preheat the oven to 435°F.
When the buns have risen and you are ready to bake the buns, brush every bun with beaten egg and sprinkle each with cardamom sugar.
Bake for 8 minutes.
Remove from the oven and cover with a tea towel to cool.
Serve freshly baked or freeze when they are completely cooled.
