These cardamom buns are filled with apples tossed with crunchy demerara sugar and cinnamon and the perfect addition to your fall table! Slather them with apple butter or topping of your choice and take in delicious autumn flavors with a Nordic touch!
2 ¼cups(5.25 dl) unsweetened organic soy milk or other plant-based milk
113grams(1 stick) unsalted vegan butter, cold and diced
¼cup(50 grams) raisins
1Granny Smith apple or other crisp applecored, peeled and diced small
5tablespoonsdemerara sugar divided
1teaspoonground cinnamon
Instructions
Add the flour, sugar, dry yeast, salt ground cinnamon and cardamom in a bowl of a stand-mixer fitted with the dough hook. Turn it on low, and mix the dry ingredients, then add in the milk and continue kneading on low for 10 minutes.
After 10 minutes, add in the diced cold butter and knead for another 8 minutes.
While the dough is kneading, rehydrate the raisins by adding them into a small bowl and pouring hot water over the raisins. Let stand for about 5 minutes, then drain.
Add the apples into another small bowl and toss with 2-3 tablespoons of the demerara sugar and the cinnamon.
Add the drained raisins and apples to the dough and knead for another 2 minutes until everything is integrated into the dough.
Cover bowl with a clean kitchen towel or cling wrap and place in a warm, draft-free spot and rise until double in size, about 1 hour.
Preheat the oven to 450℉ (225℃). Line two baking sheets with parchment paper.
Place the dough onto a lightly floured work surface and divide into 18-20 pieces. Roll each piece into buns and place on the prepared sheet pans. Cover the buns with a towel and let rise for another 30 minutes.
When ready to bake, brush with a little melted vegan butter or plant-based milk, sprinkle with the remaining demerara sugar and bake the buns in the middle of the oven, one tray at a time, for about 12-15 minutes until golden on top. Cool the buns on a rack before diving in!