Lily Collins tried her hand at the great art of baking in our recent video, and now you can too. Emil Glaser, Juno’s founder, puts us through our paces
With the weekend nearly upon us, it’s the ideal time to slow down and meander into the kitchen to cook up some treats. And luckily for you, we have just the expert to help. Former Noma pastry chef and founder of Copenhagen’s star bakery Emil Glaser shares how to create your own tasty bites, ideal for hosting a brunch, or perhaps just munching on yourself.
Ingredients
Serves 10-15
For the dough
500 ml water, 37c
25 g fresh yeast
1 tbsp cardamom seeds
130 g sugar
840 g flour
½ tsp salt
150 g butter, room temperature
For the filling and topping
200 g butter, room temperature
4 tbsp cardamom seeds
10 tbsp granulated sugar
1 egg (beaten)
Method
In a large mixing bowl add the water and crumble the yeast into it. Stir until the yeast has dissolved. Add the flour and salt and combine lightly until all the flour is covered with water. Leave to rest for 5-10 min. In the meantime, grind the cardamom seeds in a pestle and mortar and combine with the sugar. Add the cardamom sugar and butter to the dough and knead for about 10-15 min until the dough is smooth and elastic.
Leave to rest at room temperature for about 20-30 minutes depending on temperature and humidity. Place the dough in the fridge for an additional 15 minutes to rest.
To make the filling for the cardamom buns, grind the cardamom seeds in a pestle and mortar and combine with the sugar. Cream the butter so it’s nice and soft. Combine all together. Reserve some of the cardamom sugar for topping.
When the dough has rested, dust a clean surface with flour and roll out the dough in the shape of a large rectangle, about 1.5 cm thick. Spread the filling evenly over the dough and sprinkle over the cardamom sugar.
Take the long side of the rectangle (the one furthest away from you) and fold into the centre, a third of the way in. Now do the same with the edge that is closest to you, folding it over the layers and stretching it so it nearly reaches the other edge. Then using a rolling pin, roll the cardamom dough until all folds are well stuck together. With a knife cut the folded dough into strips about 3 cm in width.
Now it’s time to make some buns. Take a cardamom strip and make a peace sign with your index finger and your middle finger, wrap the strip around them three times, twisting slightly as you go holding with your thumb. Then loop the remainder of the strip around the circle in order to hold it in place and tuck the end part of the way underneath. Repeat the process with all strips.
Place the buns on a baking tray lined with baking paper and leave them to proof for around 45-60 minutes in a warm place.
Heat your oven to 225 ºC. Beat the egg in a small bowl then use a brush to lightly cover your cardamom buns with the egg to give them a nice, glossy finish. Bake for about 8-10 minutes.
When they’re nicely browned on top and baked in the middle, remove from the oven and sprinkle with the reserved cardamom sugar and let them cool down. Have them warm, or once cold, reserve in a plastic bag and freeze, ready to be taken out whenever your sweet tooth comes calling.