Kardemumma Krämbullar (Swedish Cardamom Cream Buns)

Kardemummakräm (Cardamom Cream):

1. Since the cardamom cream will need time to set and cool, make that first. In a medium heatproof bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth and pale yellow.
2. In a medium pot, combine milk and heavy cream. Bring to a low simmer over medium heat, stirring occasionally.
3. Slowly pour a small amount of hot dairy mixture into egg yolk mixture while whisking constantly. (This gently raises the temperature of the eggs so that they don’t end up scrambled.) After egg yolk mixture has been tempered, slowly pour in remaining dairy while continuously whisking.
4. Return mixture to pot and cook over medium heat, whisking constantly to keep mixture from scorching and lumps from forming. When the mixture starts to thicken and bubbles begin to appear, turn heat down to low and continue to whisk for 4–5 minutes more.
5. Remove from heat and whisk in cardamom extract. Continue whisking for 2 minutes more.
6. Place a metal sieve over a heat-safe bowl, then strain cardamom cream. Immediately press cling film directly onto surface. (This keeps a skin from forming.)
7. Let cool to room temperature, then transfer to fridge to chill for at least 2 hours. (It’s a-okay to let the cardamom cream chill overnight.)

Dough:

1. In a small pot, combine milk, butter, and (optional) cardamom. Heat on medium-low, stirring occasionally.
2. Once butter has melted, pour mixture in a heatproof bowl. Allow to cool to lukewarm (110–115°F), stirring occasionally to keep a skin from forming.
3. Gently mix yeast and a big pinch of granulated sugar into lukewarm dairy mixture. Leave undisturbed for 5 minutes until the mixture gets foamy.
4. Pour foamy yeast mixture into mixer bowl. Add egg, sugar, and 3 ¼ cups (390g) flour. Attach dough hook, then knead on low until things just begin to come together.
5. Add remaining 3 cups (360g) flour and salt. Mix on low until the dough starts to come together. Increase speed to medium-low or medium and knead dough for about 10 minutes. Dough is ready when it’s smooth and shiny.
6. Tip dough out onto clean work surface and knead a few times. Form dough into a ball, then place back in mixer bowl. Cover bowl with beeswax wrap or cling film and place in a warm, dry spot and leave undisturbed until dough has doubled in bulk, 40–50 minutes.

Assembly & Baking:

1. Once the cardamom cream has chilled and the dough has proofed, it’s time to form your buns! Line 2 baking sheets with parchment paper. Retrieve cardamom cream from fridge.
2. Gently punch down your dough to release excess gas build-up. Turn out onto a lightly floured surface and divide dough into 30 equal pieces (about 46g each). Cover dough blobs with a clean, damp kitchen towel.
3. Using a rolling pin, roll one dough blob into a small circle (3-inch-ish). Plop about 2 teaspoons of cardamom cream into centre of dough circle. Bring edges of dough up over the filling, pinching along edges to seal cardamom cream tightly inside.
   NOTE: A small cookie scoop is the perfect size for portioning the cardamom cream.
4. If necessary, massage or shape your bun to make it a little rounder. (If this is your first time making buns, we highly recommend watching Certified Master Baker Jeffrey Hamelman’s technique.) Place bun on prepared baking sheet, seam-side down.
5. Repeat for remaining dough and cardamom cream to create the rest of your buns. If you haven’t already, arrange buns in a 3 x 5 formation on each baking sheet.
6. Cover buns with cling film or a clean kitchen towel. Allow to rise in a warm place until visibly puffy, 45–75 minutes.
   NOTE: Wondering if your rolls have proofed enough? Give one a wee poke with your finger. If indentation springs back slowly, buns are ready to be baked. If the indentation springs back quickly, rolls need to continue proofing.
7. During the second rise, heat oven to 400°F.
8. Bake for 8–10 minutes or until golden brown.(Internal temperature should be 190–200°F.)
9. Transfer buns to wire rack and allow to cool somewhat (or completely).
10. Dip partially (or fully) cooled buns in melted butter, then roll in granulated sugar.
11. Enjoy with coffee or tea when you fika!