Cardamom Honey Buns (Slavic-Spiced)
Soft, pull-apart yeast buns warm with cardamom and brushed with honey. The kind of Old-World baking that fills the whole house with perfume.
Why you'll love this recipe
- An old world recipe, made the way it always was
- Not one spoon of refined sugar
- Sweetened with real honey
- Makes enough for 12
- Intermediate, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 3 1/2 cups (420 g) whole-wheat bread flour (or half white)
- 1 cup (240 ml) warm milk
- 2 1/4 tsp active dry yeast
- 1/4 cup (85 g) raw honey (plus 2 tbsp for brushing)
- 1/4 cup (60 g) softened butter
- 1 egg
- 1 1/2 tsp ground cardamom
- 1/2 tsp salt
How to make it
Stir yeast and 1 tsp honey into the warm milk; rest 10 minutes until foamy.
Mix in remaining honey, butter, egg, cardamom and salt, then the flour, to a soft dough. Knead 8 minutes until smooth.
Cover; let rise 1 hour until doubled.
Divide into 12 balls; place in a lined round pan. Rise 30 minutes.
Bake at 350°F (175°C) for 18–22 minutes until golden. Brush hot buns with warm honey.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Cardamom Honey Buns (Slavic-Spiced)
Soft, pull-apart yeast buns warm with cardamom and brushed with honey. The kind of Old-World baking that fills the whole house with perfume.
Ingredients
- 3 1/2 cups (420 g) whole-wheat bread flour (or half white)
- 1 cup (240 ml) warm milk
- 2 1/4 tsp active dry yeast
- 1/4 cup (85 g) raw honey (plus 2 tbsp for brushing)
- 1/4 cup (60 g) softened butter
- 1 egg
- 1 1/2 tsp ground cardamom
- 1/2 tsp salt
Instructions
- Stir yeast and 1 tsp honey into the warm milk; rest 10 minutes until foamy.
- Mix in remaining honey, butter, egg, cardamom and salt, then the flour, to a soft dough. Knead 8 minutes until smooth.
- Cover; let rise 1 hour until doubled.
- Divide into 12 balls; place in a lined round pan. Rise 30 minutes.
- Bake at 350°F (175°C) for 18–22 minutes until golden. Brush hot buns with warm honey.
