TThese buns are my fall take on those classic Swedish cardamom buns that I will never be able to resist. Fluffy, twisted knots layered with three of my favorite things: butter, sugar, and spices. A generous brush of spiced rum syrup not only gives them the nicest sticky sheen, but it also keeps buns soft for days, meaning they’re just as good for a gourmet breakfast a day or two. later.
Spice Apple and Rum rolls
Preperation 1 hour
To prove 1h30
to cook 30 minutes
Makes 12
For the dough
280 ml whole milk
75g Unsalted butter
½ teaspoon ground cardamom
500 g strong white bread flour
7g fast-acting dry yeast
80g caster sugar
1½ teaspoon ground ginger
½ teaspoon of fine sea salt
1 large egg, more extra, beaten, for icing
For filling
4 apples to eat (eg braeburn), unpeeled
70g caster sugar
1 tablespoon of cornstarch
A dash of lemon juice
100g unsalted butter, softened
2 teaspoons of cinnamon
1 teaspoon of ground ginger
tsp of salt
For the rum syrup
100g Granulated sugar
1 tsp of vanilla bean paste
60 ml spiced rum
Pearl sugar, optional
To make the dough, heat the milk, butter and cardamom in a small saucepan until the butter is melted, then remove from the heat and let cool a bit. Place the flour, baking powder, sugar, ginger, and salt in the bowl of a stand mixer, with the baking powder and salt on opposite sides.
Make a well in the center and pour in the cooled milk and an egg. Knead on low speed for five to seven minutes, until the dough is smooth and elastic. Transfer the dough to a lightly greased bowl, cover and leave in a warm place for one to two hours, or until almost doubled in size.
To make the garnish, grate the apples (no need to peel them) in a saucepan and add 30 g of sugar, cornstarch and lemon juice. Heat gently for four to six minutes, until the apples have softened, then let cool. In another bowl, combine the softened butter with the remaining sugar, cinnamon, ginger and salt.
Once the dough has risen, invert it and spread it out on a lightly floured surface. Roll out into a large 35cm x 45cm rectangle, spread over the spiced butter and cover with an even layer of the apple mixture.
Fold the dough in half from one of the long sides, then use a sharp knife to cut into 12 strips. Holding the ends of a strip in each hand, twist the dough in opposite directions before wrapping it around your index and middle fingers and tucking the ends underneath. Repeat with the remaining strips of dough and place the twisted buns on two large baking sheets lined with parchment paper, leaving a few inches between them. Cover with a clean tea towel and let rise, 20 to 30 minutes, until puffed. Meanwhile, heat the oven to 190C (170C fan) / 375F / gas 5.
Brush the buns with the beaten egg, then bake for 25 to 30 minutes until golden brown. While the buns are baking, prepare the syrup. Put the sugar, vanilla and 90 ml of water in a small saucepan, bring to a boil, then simmer for a minute before removing from the heat and incorporating the rum. Brush the baked buns generously with the rum syrup, cover with pearl sugar, if using, then let cool completely before serving.
