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Citrus sourdough cardamom buns on a plate
5 from 1 vote

Citrus Sourdough Cardamom Buns

Dive into the magical world of citrus sourdough cardamom buns, where delicate flavors meet creamy cardamom and the aroma transforms your home into a festive haven.
Prep Time1 hour 45 minutes
Cook Time30 minutes
Fermentation13 hours 30 minutes
Total Time15 hours 45 minutes
Servings 14 buns
Calories: 332.2 kcal

Equipment & Tools

  • 400ml glass jar for the sourdough starter
  • Stand mixer with dough hook attachment
  • Dough whisk
  • Large mixing bowl
  • 2 large baking sheets lined with parchment paper
  • Kitchen scale
  • Pastry brush
  • Kitchen ruler (optional)

INGREDIENTS
 
Metric - US Customary

SOURODUGH LEVAIN

  • 25 g sourdough starter
  • 100 g water (non chlorinated, room temperature)
  • 100 g T00 (bread) flour (Mulino Marino, 14% protein)

WET INGREDIENTS

  • 200 g sourdough levain (100% hydration)
  • 289 g orange juice (freshly squeezed)
  • 92 g granulated sugar (unprocessed)
  • 1 tsp dark rum (good quality)
  • 1 tsp vanilla paste
  • 105 g eggs (~2 medium eggs, room temperature)
  • 1 tbsp orange zest (unwaxed, organic)

DRY INGREDIENTS

  • 550 g T00 flour (Marino Mulino)
  • 1 tsp cardamom (freshly ground)
  • 7 g salt (Himalayan)

OTHER DOUGH INGREDIENTS

  • 100 g butter (unsalted, room temperature, plus more for the bowl and pans)

FILLING

  • 86 g light brown sugar
  • 96 g unsalted butter (room temperature)
  • 3 tsp cardamom (freshly ground)
  • pinch salt

EGG WASH

  • 1 egg (small)

INSTRUCTIONS

MAKE THE SOURDOUGH LEVAIN

  • Mix all the ingredients in the glass jar, cover, and let it rise at room temperature to least double to triple in size - Note 1.

MIX THE DOUGH

  • Add all the wet ingredients into a bowl of a stand mixer and using a dough whisk mix until everything is evenly incorporated.
    mixing wet ingredients for citrus sourdough cardamom buns
  • Add the dry ingredients and mix on the low speed (2) until no dry bits of flour are visible about 1.5 minutes - Note 2. Cover and let the dough rest for 30 minutes.
  • Mix the dough on medium speed (4) for 10 minutes. The sides of the bowl should be clean, and the dough should cling onto the hook.
    Dough after initial mixing and gluten formation for citrus sourdough cardamom buns
  • Continue mixing and start adding butter one tablespoon at a time. Once all the butter is incorporated into the dough add another tablespoon. Repeat for the remaining butter pieces.
    It should take about 5 minutes. The dough should be shiny, very extensible, and passing the window-pane test.
    window pane test for citrus sourdough cardamom buns
  • Transfer the dough to a clean, lightly buttered bowl. Fold the dough couple of times using the coil method to form a ball - Note 4.
    The desired dough temperature should be 25°C (77°F).

BULK FERMENTATION

  • Cover and place on the kitchen counter. Rest for 1 hour.
    Fold the dough twice (Note 3) using the coil method. Cover and rest for 1 hour.
  • Fold the dough once using the coil method. Cover and rest for 2 hours.
    The desired dough temperature should be 25°C (77°F).
  • Place the dough into the refrigerator for overnight cold fermentation.

PREPARE THE FILLING ~ next day

  • Mix all the ingredients in a medium bowl with small spatula until smooth.

SHAPE THE BUNS

  • Take the buns from the fridge lightly dust the top surface of the dough and the working surface on the kitchen counter. Flip the dough from the bowl top side down.
    citrus sourdough cardamom buns dough after cold fermentation
  • Lightly flour the dough and using your hands gently flatten the dough and shape the edges so that the dough resembles a rectangle shape.
    citrus sourdough cardamom buns dough after cold fermentation shaped into a rectangle
  • Dust the dough with flour and start rolling it out, from the middle outwards, applying light pressure to form a rectangle measuring about 50cm (19.7in) by 40cm (15.75in).
    As you roll the dough always make sure it is not stuck to the working surface. Check by fluffing your dough (using your hands try to gently lift the dough from all directions. Add more flour if needed.
    Once you have the desired size remove the excess flour from the dough and the work surface using a pastry brush.
    citrus sourdough cardamom buns dough after cold fermentation rolled out
  • Spread the filling evenly into a thin layer over the ⅔ area of the dough along the longer edge.
  • Fold the ⅓ of the dough without the filling over the ½ of the area with the filling. Brush the excess flour from the dough if there is any.
  • Fold the remaining ⅓ of the area with the filling over the dough forming a flat log.
    Using the rolling pin gently roll out the "log" to even it out. The dough will extend to measure about 56cm (22in) in length.
  • Cut the "log" into 14 pieces/strips each about 4cm (1.57in) in width.
  • Take one dough piece and cut in half lengthwise leaving 1cm (0.4in) uncut at the top.
  • Twist one half of the dough around the other to achieve a twisted texture.
  • Take the twisted dough into your left hand (if you are right-handed) and hold it with you thumb and index finger at the point where the dough was not cut and start to twist the dough around the remaining fingers.
  • Make a second loop around.
  • Push the edge of the dough into the middle of the newly formed twisted bun.
    Place the bun on the baking sheet.
    Repeat with the remaining dough pieces.
  • Cover the buns with cling film and leave to proof at the ambient temperature of around 23°C (73°F) for about 2.5 hours or until they are very light and puffy to the touch.
    Proofing Overhead shot of citrus sourdough cardamom buns on a baking tray

PROOFING AND BAKING

  • Halfway through the proofing stage, preheat the oven to 220ºC/430ºF.
  • Once the buns are proofed, make the egg wash by whisking an egg and lightly brush the buns.
  • Place the buns in the oven and bake for 5 minutes at 220ºC/430ºF then lower the temperature to 180ºC/356ºF. Bake for about 10 minutes or until the buns start to take on the darker golden color.
    Repeat with the 2nd baking tray.
    Close up of sourdough citrus cardamom buns
  • Place baked buns on the cooling rack to cool to room temperature.

NOTES

  1. The sourdough levain, when mature and ready to use, should be sligthly concave (curving downwards), and the levain should be airy and light.
  2. Don't overmix at this stage and start to develop the gluten. Don't worry if there are some small lumps of dough, as these will be worked out in the second stage of the mixing process.
  3. Twice means folding the dough in one direction and then doing the same thing in the opposite direction. For example, say you started the coil fold from top to bottom. Then You would do another coil fold from left to right by flipping the bowl 90º degrees clockwise.
  4. Instead of a round bowl you can use a rectangular glass dish. This way after cold overnight fermentation the dough will already be shaped like a rectangle and there will be little reshaping by hand. Make sure you use the rectangular dish that is large enough to fit your dough after all the fermentation.

NUTRITION*

Serving: 1bun | Calories: 332.2kcal (17%) | Carbohydrates: 46.6g (16%) | Protein: 6.8g (14%) | Fat: 13.2g (20%) | Saturated Fat: 7.6g (48%) | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 3.4g | Trans Fat: 0.5g | Cholesterol: 69.7mg (23%) | Sodium: 258.7mg (11%) | Potassium: 114.7mg (3%) | Fiber: 1.3g (5%) | Sugar: 14.5g (16%) | Vitamin A: 451.2IU (9%) | Vitamin C: 11mg (13%) | Calcium: 25.7mg (3%) | Iron: 0.7mg (4%)

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.