These sweet, pillowy and fluffy cardamom buns make for the perfect Nordic comfort food, enjoyed with a cup of hot chocolate, coffee, or tea. Eat them plain or slather them with butter and jam, and notice as your mood rises when you enjoy!
2cups(5 dl)unsweetened organic soy milk (or other non-dairy milk)
1packet(2 ¼ teaspoons) active dry yeast
6 3/4cups(850 grams) all-purpose flour
1teaspoonground cardamom
2teaspoonsground cinnamon
1 1/4cups(150 grams) powdered sugar
Pinchof kosher salt
5 1/4 ounce(150 grams) vegan butterdiced
Instructions
Heat up the milk gently until it reaches a temperature of about 98℉ (37℉).
Add all the dry ingredients (dry yeast, flour, cardamom, cinnamon, powdered sugar and salt) into the bowl of a stand mixer fitted with the dough hook. With the motor running on low, drizzle in the milk, then turn the speed up to medium and knead for about 8 minutes. Finally, add in the diced butter and knead for another 10 minutes on medium speed until a smooth dough forms, and releases from the side of the bowl.
Cover the bowl with a clean kitchen towel and let rest for 45 minutes-1 hour or until double in size.
Line two baking trays with parchment paper.
When the dough has doubled in size, divide it into 18-20 pieces, they should weigh between 90-100 grams each. Place them on the prepared baking trays, cover with a kitchen towel; and let them rest for another 30-40 minutes.
Meanwhile, preheat the oven to 400℉ (200℃).
Bake the buns in the middle of the oven, one tray at a time, for about 15 minutes until golden up top. Rest on a cooling rack long enough for the buns to handle and dive in!
Notes
Note: The buns are best straight out of the oven, but freezes well too. If freezing, do so as soon as they cool down. When you pop them back in the oven they’ll taste as fresh as when they were first baked!