These twisted cardamom buns (vegan Swedish kardemommesnurrer)are sooo good! They are a little less fluffy than the usual ones, as I have used half whole grain spelt flour and half all purpose spelt flour to get some more fibers in. I love making sweet treats like this and twisting them towards a healthier version.

More yummy baked goods

• Quinoa Banana Bread (GF)
• Pumpkin Spice Bread (GF)
• Christmas Spice Banana Bread with Tahini Swirl
• Twisted Rhubarb Marzipan Rolls
• Twisted Cinnamon Rolls

Tip for extra taste

Instead of using store bought ground cardamom, see if you can find cardamom pods and ground the cardamom yourself. The aroma kept inside the shell of the spice is amazing when being freshly ground and is has a lot more taste and spice to it than using pre-grounded cardamom. Yum!

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Twisted cardamom buns (vegan Swedish kardemommesnurrer)

Prep Time3 hours hrs

Cook Time25 minutes mins

Total Time3 hours hrs 25 minutes mins

Course: Breakfast, cake, Dessert, Snack, Sweet Treat

Servings: 8 servings

Author: Luna Linnemann

Ingredients

Dough

• 325 g spelt flour
• 300 g whole grain spelt flour
• 2 cups luke warm water/plant milk
• 1 tsp dried active yeast
• 2 tbsp apple cider vinegar
• 1 tbsp smooth peanut butter
• 1 tsp ground cardamom

Filling

• 200 g dried pitted dates
• ½ cup water (more or less, depends on dryness of dates)
• 2 tsp ground cardamom

Instructions

Dough

• In a large bowl, mix the luke warm water/plant milk with the yeast and stir well until yeast is dissolved.
• Add apple cider vinegar, cardamom and peanut butter and mix.
• Add the flour and knead until dough is smooth and elastic. About 7 minutes.
• Place the dough in a warm place, covered to rise for 2.5 hours.

Filling

• Meanwhile, let the dates soak in the water in a high speed blender or food processor for at least 30 minutes. Once soaked blend until smooth. (If you don't have a blender, you can boil the water and let the dates soak for 15 minutes or more and then use a fork to mash them. It's harder work, but doable.)
• Once, you have blended the filling add the cardamom and mix it. Set aside until dough is ready.

Twisted cardamom buns

• Turn the oven to 200℃/390℉ and line a baking tray with baking paper.
• Make sure you have a big enough surface to roll the dough onto and sprinkle some flour over it before placing the dough on it.
• Roll the dough into a rectangular shape. You want it to be approximately 32cm / 12 inches x 46 cm / 18 inches.
• Use a spatula to spread the filling all over the surface.
• Now, it is time to fold the dough. Start by taking ⅓ of one side and place it over the middle. Then take the other ⅓ on top of this. This way you will end up having a three layered dough. Gently press it a little to obtain a 10 cm / 2 inches x 32 cm / 12 inches rectangular shape. (The rectangular shape will be in the other direction than before)
• Cut the dough in eight long slips. It may be easier to cut one at the time, folding it and then cutting the next.
• For the folding, start by grabbing the slip halfway and twisting it. When done twist the other half. This way, you can allow one half of the slip to still rest on the table and not pulling and elongating it.
• Once it has been twisted, you hold on to one end, place it in the "middle" and swirl the slip around this centerpiece. When you get to the end, lift the bun and tuck it under toward the center.
• Complete previous steps for all slips and place buns on a baking tray. You can use some soymilk to glaze them. (The slightly higher and natural fat content in the soy milk will give them a crispy surface)
• Bake for 22-25 minutes in the middle of the oven and allow to cool on a baking rack a bit before serving.

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