Kardemummafläta is a Swedish bun with a hint of cardamom ( can also be with cinnamon) and it’s traditionally served during Fika. Fika ? What the hell is that?
Fika is what the Swedish use to call somewhat of a “coffee break”. Make it coffee, tea or whatever else paired with a pastry of some sort and you are all set.
You need
- 8g active dry yeast
- 400g all-purpose flour
- 65g sugar
- 65g melted butter
- pinch salt
- 1tsp ground cardamom ( if your cardamom is not fresh, add more else it will be bland)
- 1 egg
- 260g lukewarm milk ( ~110F)
- Pearl sugar or sesame seeds
Instructions
- Pour the milk into a stand mixer bowl and add the sugar and butter, mix for about 30 seconds.
- Add the yeast and let it bloom10 minutes
- Beat the egg in a bowl and reserve
- Start mixing with the dough hook and put in half the flour, salt, cardamom and about 2/3 of the egg ( no need to be precise). Put the bowl with the remaining egg in the fridge, we will use it later
- Once combined add the remaining flour and knead for 5-6 minutes
- The texture should be tacky, if it’s sticky add a little bit more flour, knead for a minute and re-add flour if needed
- Form it into a ball and put it back into the stand mixer bowl, cover it with plastic wrap and let it rest until it doubled in size ( 30? 60 mins? )
- Dump the dough into a highly floured surface and divide it into 3 pieces
- Roll them about 14″ long
- Braid them starting from the center and pinch each side
note: if you prefer you can pinch one side and start from an extremity to braid them - Lay parchment paper on a baking tray and transfer the braided dough to it. Cover with a clean dishcloth and let it have a final rest for 30 minutes.
- Preheat oven to 400F
- Take the bowl with the egg in the fridge, add a little bit of water and stir. Brush the top and side of the dough with it and sprinkle either sesame seed or the pearl sugar
- Bake for 20-25 minutes until a nice golden brown colour
- Remove from oven and let it cool on a wire rack for at least 30 minutes