The result was amazing.
I believe that Cardamon Sweet Rolls are a traditional Swedish recipe - I guess these raspberry cardamon rolls are a variation on this traditional Swedish recipe.
These buns were insanely fun to make (and messy!). I hope you will all have as much fun making them as I did!
This recipe is included in the third and final installment of the #gradstudentblogger series. The theme for this week is "The Procrastibaking Student Blogger." I cannot even begin to tell you how well I fall into this category.
Show our #gradstudentbloggers and #undergradstudentbloggers your support! Check out the whole list of featured Starving Student recipes now:
Crispy Gnocchi with Pork Tenderloin and Fava Beans via Bacon Egg Cheese(cake)
Brownie Dulce de Leche Cookie Sandwiches via Daisy and the Fox
Healthy Salted Caramel Apple Pie Bars via Wallflour Girl
PB Swirled Chocolate Ice Cream via Go Bake Yourself
Pink Moscato Panna Cotta with Pistachios via Blahnik Baker
Raspberry and Cardamon Brioche Buns via PicnicNZ
SAY WHAT? As a fun bonus to this roundup, we asked today's student bloggers some fun, wacky questions about their (im)balanced school/blogger lives: read their answers now on our hostess's blog, Wallflour Girl!
The #gradstudentblogger and #undergradstudentblogger series showcases the lives and talent of insanely busy food bloggers from across all stages of their higher education pathway. Thank you for joining us in our final edition!
Raspberry and Cardamon Buns
1 1/2 tsp dried active yeast
375 mL warm milk
1 tsp ground cardamon
1/8 tsp salt
1/2 Cup caster (superfine) sugar
50 g (1.8 oz) butter, melted
3 1/2 Cups + 1 1/2 cups plain flour
2 Cups raspberries (fresh, frozen, and drained canned)
1/4 Cup sugar
1 tsp vanilla
1 orange - zest and juice
For the baking tray:
15 g (0.5 oz) butter, cut into chunks
75 g (2.6 oz) brown sugar
1. Gently stir the yeast into the warm milk in a bowl and set aside to allow the yeast to activate.
2. Beat the eggs, cardamon, and salt in a large bowl. Add the sugar and melted butter.
3. Add the 3 1/2 Cups of flour along with the yeast mixture. Whisk until you get a glue-like consistency. Add the remaining flour and mix into a dough.
4. Use floured hands to bring to mixture together. Leave the dough in a bowl covered with clingfilm for about 1 hour, to prove.
5. Mix the raspberries, sugar, vanilla, and about 1 Tbsp of orange juice in a bowl. Line a baking tray with baking paper and spread the chunks of butter and brown sugar evenly across the surface.
6. Lightly flour a clean bench-top. Gently stretch and pull the dough to the size of an A4 piece of paper. Pour the berry mixture on top and spread around evenly.
7. Pull the sides of the dough up into the middle like an envelope. Keep turning and pushing the dough tighter.
8. Cut the dough into 8 equal sized portions. Pull and stretch each portion out into a thin long sausage. Twist each long sausage around on itself to create a scroll/knot.
9. Arrange the knots on a tray, leaving enough room between each one to allow a bit of spreading. Sprinkle the orange zest over the top.
10. Leave to prove again for another 20 minutes. During this waiting period, preheat the oven to 180C (350F).
11. Bake the buns for 20-25 minutes, until golden and crispy. Serve warm with custard, whipped cream, or ice cream.