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Abner & Amanda's Cardamom Buns

Cardamom Buns

byAmanda Sudano Ramirez and Abner Ramirez
Total 2 hours and 20 minutes
Active 60 mins
Makes 13 buns
Ingredients
Dough
  • 4 tablespoons granulated sugar
  • 1 1/2 teaspoons active dry yeast
  • 3/4 cup plus 2 tablespoons warm whole milk
  • 3 1/4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons kosher salt
  • 2 teaspoons ground cardamom
  • 1 large egg, at room temperature, beaten
  • 6 tablespoons unsalted butter, at room temperature
Filling
  • 1/2 cup granulated sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 4 teaspoons ground cardamom
  • 1/2 teaspoon kosher salt
Topping
  • 2 tablespoons granulated sugar
  • Cardamom pods, seeds removed and crushed, or 1/4 teaspoon ground cardamom
  • 1/2 cup powdered sugar
    Directions
    1. To make the dough: In a small bowl, whisk together 1 tablespoon sugar and the yeast. Add the warm milk and gently stir. Set aside for 10 minutes to activate the yeast.
    2. In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, ground cardamom, and remaining 3 tablespoons granulated sugar. Add the milk mixture and the egg. Mix on low speed until combined. Mix in the butter 2 tablespoons at a time and mix until incorporated. Turn the speed up to medium-high and mix until the dough is smooth and forms a ball, 12 to 14 minutes. If the dough looks too sticky, add a sprinkle of flour.
    3. Meanwhile, make the filling: In a medium bowl, combine the sugar, butter, cardamom, and salt. Stir until smooth and set aside
    4. Lightly dust the counter with flour. Roll the dough into a rectangle about 18 inches by 13 inches. Spread the filling to the edges of the dough. Fold the dough into thirds, fold the left edge over, then right edge over that. You will create layers of filling like this. Lightly flour the counter again. Gently press the dough together with a rolling pin and roll out again to 18 inches by 13 inches. Using a pizza wheel, cut the dough into 1-inch strips longways, making 18-inch-long strips.
    5. Grab one end of a strip and squeeze it between two fingers and your thumb. Gently twist the dough, then wrap it around your fingers, then take the end of the strip and bring it through the middle where you are holding the other end with your fingers and thumb, tying it into a knot. Place the knot on a parchment-lined baking sheet. Repeat with the remaining dough; leave 2 inches between each bun. Cover and set aside for 1 hour.
    6. When ready to bake, preheat the oven to 350℉. Make the topping: In a small bowl, combine the sugar and crushed cardamom seeds. Sprinkle over each bun and bake until golden, 15 to 18 minutes, rotating the pans halfway through the baking time.
    7. In a small bowl, combine the powdered sugar with enough water to make a glaze, 2 to 3 tablespoons. Brush the glaze over the warm buns and serve.