Giant Cardamom Bun

A cooking project that is well worth the effort...if you like cardamom, that is :) Made this with my mom and we all loved it, 10+/10! The scent is simply heavenly, as is the flavor.

Original recipe link: https://www.bonappetit.com/recipe/giant-cardamom-bun

Ingredients:

for the dough--

4 T. sugar, divided

1 1/2 tsp. active dry yeast

3/4 c. plus 2 T. whole milk

1 large egg, room temperature

6 T. unsalted butter, softened, cut into pieces

2 tsp. Diamond Crystal OR 1 tsp. Morton Kosher salt

2 tsp. ground cardamom

375g  all-purpose flour

for the filling and assembly--

1/2 c. sugar

4 tsp. ground cardamom

1/2 tsp. Diamond Crystal OR 1/4 tsp. Morton Kosher salt, plus more

all-purpose flour (for surface)

3 T. unsalted butter, melted, slightly cooled

1 large egg

1 tsp. water

20 green cardamom pods, seeded OR 1 tsp. ground cardamom

1 T. sugar

for the syrup--

3 T. light brown sugar

small pinch Kosher salt

2 T. water

1/4 tsp. vanilla extract

Directions:

1. In a small bowl, combine 1 T. of the sugar with the active dry yeast.

2. In a small saucepan over medium-low, heat the whole milk until it reaches 110-115°F. Add the warmed milk to the bowl with the sugar-yeast mixture. Let sit until foamy (around 8-10 min.)

3. Add the milk mixture, the egg, butter, Kosher salt, cardamom, and remaining 3 T. sugar to the bowl of a stand mixer fitted with the dough hook. Add the flour and mix on low speed until combined (around 1 min.)

4. Increase speed to medium-high and mix, occasionally scraping down the sides of the bowl, until dough is smooth, elastic, and cleanly pulls away from sides of bowl (around 12-14 min.) Lightly coat a medium bowl with veggie oil OR nonstick cooking spray and transfer dough to this bowl. Cover and chill for at least 2 hours (up to 1 day).

5. In a small bowl, combine the sugar, cardamom, and Kosher salt. Set aside.

6. Flour lightly a surface and roll out the dough on it. Roll until the dough is an 18" x 11" rectangle (lift dough occasionally to prevent sticking).

7. With the long side facing you, brush with the butter over the dough, leaving a 1/2" border on all sides. Evenly sprinkle the reserved sugar mixture all over the brushed on butter. Gently roll over the sugar to press it into the dough.

8. Line a baking sheet with parchment. Tightly roll up the dough into a log. Pinch seam closed with your fingers to seal. Transfer the dough log to the prepared baking sheet, seam side down. Chill for 20 min.

9. Carefully slide dough log with parchment onto a cutting board. Using a sharp knife, slice log lengthwise into two strands. Lay one strand over the other, cut sides up, to form an "X".

10. Braid strands together until whole length is braided, then carefully join ends together to form a ring. Pinch ends together using your fingers, to seal as best you can (likely will not be perfect).

11. Carefully slide bun with parchment paper back onto baking sheet. Cover loosely and let sit in a warm, draft-free spot, until is has grown 1 1/2 times in size and dough springs back very slowly when poked with finger (around 1 1/2 to 2 hours).

12. Heat oven to 425°F with rack in middle of oven.

13. In a small bowl, whisk egg and water together to combine.

14. Coarsely crush the cardamom seeds in a spice mill (or mortar and pestle). Transfer to a small bowl and mix with sugar. Brush bun all over with egg-water mixture and immediately sprinkle with the coarse cardamom-sugar mixture.

15. Bake bun for 5 min, then reduce temperature to 350°F. Continue baking for at least 25-30 min. more, until bun is deep golden brown and thermometer inserted in center reads 180°F.

16. Just before bun is finished baking, prepare the syrup: in a small saucepan over medium heat, combine the brown sugar, Kosher salt, and water. Cook until slightly slightly thickened. Remove from heat and stir in the vanilla extract.

17. Remove bun from oven and immediately brush all over with syrup. Let cool for at least 10 minutes before serving. Slice up and enjoy!!