Mix & rest
Combine the dough ingredients, adding the butter last. Knead until soft and elastic, about 10 minutes. Cover and leave until noticeably puffy, about 60–90 minutes.
Saturday,
twisted.
Swedish cardamom knots. Soft dough, fragrant filling, and a little good work with your hands.
A little flour, a little patience.
For your baking tray
12 knots
- Strong white flour500 g
- Whole milk, lukewarm250 ml
- Instant yeast7 g
- Caster sugar75 g
- Soft unsalted butter75 g
- Ground cardamom2 tsp
- Fine salt1 tsp
Inside the folds
- Soft butter100 g
- Light brown sugar90 g
- Ground cardamom2 tsp
Finish with a little milk before baking. Brush the warm buns with a thin sugar syrup if you like a glossy crust.
Fill & fold
Mix the filling. Roll the dough into a rectangle about 5 mm thick. Spread filling over two thirds, then fold the bare third in and the other third over it, like a letter.
Twist & tuck
Cut into 12 strips. Twist each strip gently, wrap it twice around two fingers, then tuck the end through the center. Place on a lined baking tray.
Rise & bake
Rest for 30–45 minutes. Brush with milk. Bake at 200°C conventional / 180°C fan for 14–18 minutes, until deep golden and cooked through. Cool on a rack.
Allow about 3 hours, most of it waiting. Best on the day they’re made; freeze the rest once cool.