Cardamom buns
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Cardamom buns
Last updated 6/12/2012 12:46:31 AM. Recipe ID 6829. Report a problem with this recipe.
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      Title: Cardamom buns
 Categories: Breads
      Yield: 1 Servings
    1/4 c  Warm water
      1 pk Active dry yeast
      1 ts Sugar
  2 3/4 c  All-purpose flour
    1/4 c  Butter or margarine, room
      1 ts Salt
      1 ts Ground cardamom
      1    Egg, beaten
    1/3    To 1/2 cup evaporated or
           -fresh milk
      1    Egg white, slightly beaten
      1 tb Sugar
      1 tb Ground almonds
  Makes 1 dozen
  Combine water, yeast and sugar.  Stir to dissolve yeast and let stand
  until bubbly, about 5 minutes.
  Fit processor with steel blade.  Measure flour, butter, salt and
  cardamom into work bowl.  Process until mixed, about 10 seconds.
  Add yeast mixture and 1 beaten egg to flour mixture. Process until
  blended, about 10 seconds.
  Turn on proecessor and very slowly drizzle just enough milk through
  feed tube so dough forms a ball that cleans the sides of the bowl.
  Process until ball turns around bowl about 25 times. Turn off
  processor and let dough stand 1 to 2 minutes.
  Turn on processor and gradually drizzle in enough remaining milk to
  make dough soft, smooth and satiny but not sticky. Process until
  dough truns around bowl about 15 times.
  Turn dough onto lightly greased surface.  Shape into a ball. Cover
  with plastic wrap or inverted bowl and let stand at room temperature
  until almost doubled, 30 -
       45    minutes.
  Uncover dough and divide into 12 equal parts.  Shape each into smooth
  ball and place on greased cookie sheet. Let rise in warm place until
  doubled, about 1 hour.
  Heat oven to 375 F.  Brush rolls with egg white.  Mix sugar and ground
  almonds and sprinkle over rolls. Bake until golden, 25 - 30 minutes.
  Remove from cookie sheet and cool on wire rack.
  Food Processor Bread Book From the collection of Jim Vorheis

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Recipe ID 6829 (Apr 03, 2005)

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