Cardamom Bun

Prep

1. Wheat Sourdough Starter

Cooking

1. Chill all dough ingredients well. Take out the butter for the filling (40 g of the total amount) from the refrigerator in advance and bring it to a soft texture.
2. In the bowl of a stand mixer with the hook attachment, place: flour, sourdough starter, salt, yeast, water, and eggs. Start kneading the dough at low speed until all ingredients are combined (5-7 minutes).
3. Add the weighed sugar for the dough (16 g) at medium speed and knead the dough until the sugar is completely dissolved in the bowl.
4. Cut the cold butter for the dough (16 g) into 1x1 cm cubes and gradually knead it in at medium mixer speed, dividing it into 3 parts.
5. Once the butter is incorporated, increase the speed and knead the dough until smooth, uniform, and glossy (the temperature must not exceed 75°F, with a good gluten window). At the lowest speed, add 2 g of ground cardamom and mix it into the dough.
6. Place the dough on a floured surface and roll it out into a 0.5 cm thick rectangle. Brush with the prepared soft butter (40 g) and sprinkle with a mixture of sugar (20 g) and cardamom (2 g).
7. Fold the dough into three layers lengthwise. Roll it out with a rolling pin and cut vertically into 85 g pieces for the buns. Shape the cardamom bun into the classic form.
8. Proof the pieces for about 1 hour at a temperature of 82°F.
9. Brush the surface with egg before baking. Bake at 356°F (preheated to 392°F) for 15-20 minutes with steam and convection. After baking, optionally brush with syrup.