From NYT Cooking, Recipe from Fabrique bakery. Adapted by Charlotte Druckman.
Featured spice: Korerima | Ethiopian Cardamom
Ingredients
Yield: 16 to 18 buns
FOR THE DOUGH
- 1¼cups/300 milliliters whole milk
- 2¼ teaspoons active dry yeast (from one ¼-ounce packet)
- 4 cups/510 grams unbleached all-purpose flour
- ¼ cup plus 3 tablespoons/90 grams granulated sugar
- 6 tablespoons/85 grams unsalted butter (¾ stick), softened
- 2 tablespoons ground cardamom (replace with 1 tablespoon freshly ground korerima)
- 1 teaspoon fine sea salt
FOR THE FILLING
- 1 cup plus 2 tablespoons/250 grams unsalted butter (2¼ sticks), slightly softened
- 1 cup/200 grams granulated sugar
- 2 tablespoons ground cardamom (replace with 1 tablespoon freshly ground korerima)
- ¼ teaspoon fine sea salt
TO FINISH
- 1 large egg
- 20 green cardamom pods (replace with 2 teaspoons coarsely ground korerima)
- 3 tablespoons granulated sugar
For full recipe, visit NYT Cooking