{"id":6110,"date":"2016-04-20T00:36:42","date_gmt":"2016-04-20T04:36:42","guid":{"rendered":"https:\/\/bakeschool.com\/?p=6110"},"modified":"2021-10-08T12:37:54","modified_gmt":"2021-10-08T16:37:54","slug":"swirly-twirly-sweet-turkish-coffee-knots","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/swirly-twirly-sweet-turkish-coffee-knots\/","title":{"rendered":"Turkish Coffee Cardamom Buns"},"content":{"rendered":"\n

These delicious Turkish coffee cardamom buns are a twist on the traditional cardamom buns made in Sweden, featuring an enriched dough swirled with a coffee-cardamom filling.<\/p>\n\n\n

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\"Turkish<\/figure><\/div>\n\n\n

I decided to step out of my comfort zone and try to make kanelbullar bread buns, which are Swedish cardamom buns (basically the cinnamon roll of Sweden): swirly twirly bread bun knots with a cardamom filling and glazed in syrup. <\/p>\n\n\n\n

Since I am a big fan of Turkish coffee<\/a>, which combines cardamom and coffee, I decided to incorporate coffee in these cardamom buns. Similarly, the beverage also inspired this creamy coffee cheesecake recipe<\/a> flavoured with cardamom.<\/p>\n\n\n[feast_advanced_jump_to]\n\n

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\"Turkish<\/figure><\/div>\n\n\n

Of course, when I was working on this recipe, I made a spreadsheet as usual. I had to do something that was familiar and comforting that day! And then, I just went for it. I took snaps every step of the way to show how to make a dough in the mixer, to show what it looked like, to illustrate every step of the process. I even talked while recording. It was obviously very awkward. I'm not sure it really sounded like me. <\/p>\n\n\n

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\"Turkish<\/figure><\/div>\n\n\n

I love lightly spiced breads, like this no-knead cinnamon raisin bread<\/a>. But sometimes it's nice to change things up a bit. This recipe for kanelbullar (or maybe these are more like Scandinavian knutar buns flavoured with cardamom?) is different than all the sweet knotted cinnamon (and cardamom) bun recipes that I found on the interweb. I have a spreadsheet to prove it. I came up with a formula that I ended up having to adjust with a bit more flour than I expected before coming to this final recipe.\u00a0The Scandinavians like to flavour their buns with lots of cardamom, which brought me to the conclusion that with a little coffee added to it all, we'd have Turkish coffee buns.\u00a0<\/p>\n\n\n\n