Inspired and adapted from Alana Kysar’s Swedish Cardamom Buns from Fix Feast Flair, these delicious buns are gluten-free, and infused with Pink Chai tea. These buns are soft, delicate but full of flavour. A great pairing alongside a cup of hot chai or coffee.
1 cup any type of milk (almond, coconut, cashew, dairy, etc.)
1 teaspoon Lee’s Tea (Pink Chai)
1 envelope dry active yeast
3 ¼ cups gluten-free all-purpose flour
⅓ cup coconut sugar
½ teaspoon sea salt
5 tablespoons Lee’s Ghee (Plain Jane), room temperature
Filling
5 tablespoons Lee’s Ghee (Plain Jane or Great Maple), room temperature
⅓ cup coconut sugar
1 teaspoon cinnamon
½ teaspoon cardamom
Topping
¼ cup boiling water
1 teaspoon Lee’s Tea (Pink Chai)
¼ cup pure maple syrup
1 tablespoon coconut sugar
½ teaspoon cinnamon
½ teaspoon cardamom
Directions
Grease a large bowl with a bit of ghee and set aside.
In a small pot, add the coconut milk and tea leaves. Bring to a boil and reduce heat to medium-low. Simmer for 5 to 7 minutes, covered.
Strain through a fine mesh strainer to remove the tea leaves. Allow the coconut milk to cool to 110°F. Then add the dry active yeast and stir to dissolve completely. Allow to sit and activate for 10 minutes.
Make the Dough In the bowl of a stand mixer, add the flour, sugar and salt. Whisk to combine. Once the yeast has been activated, pour the wet ingredients into the dry ingredients. With the dough hook attachment, mix on low until dough begins to come together. Add the ghee 1 tablespoon at a time and increase the speed to medium. Continue to knead dough for 5 minutes until the dough is smooth. Scrap dough off of the hook and place into the greased bowl. Cover with plastic wrap and allow to proof for 40 minutes.
Meanwhile, Make the Filling In a small bowl, cream together the ghee, sugar, cinnamon and cardamom until fully incorporated. Set aside.
Form the Buns Line two baking sheets with parchment paper and set aside. On a lightly floured surface, roll the dough out into a 13” by 21” rectangle. Using an offset spatula, evenly spread the filling over the entire area of the dough. With the 21” side of the dough, fold the left side over to the middle of the dough and then take the right side and fold that completely over the left side of the dough. Lightly roll it out to ½” thickness.
Using a large knife or pizza cutter, cut the dough into 2cm width strands. There should be 15 to 18 strands.
Take one of the strands. Make a “peace sign” with your non-dominant hand and wrap the strand around your two knuckles twice, using your thumb to keep the end of the dough strand in place. Once you have wrapped it fully around your fingers twice and are back at the top, cross the dough through your index and middle finger and tuck the end in the middle of the loop. Place on the prepared baking sheet, leaving enough room for the buns to expand. Cover the buns with a towel to keep them moist. Repeat this process with all your dough strands. Allow to proof for 30 minutes.
Preheat the oven to 435°F.
Make the Topping In a small pot, add the boiling water and tea. Steep for 5 to 7 minutes. Pour through a fine mesh strainer to remove tea leaves. Stir in maple syrup until fully dissolved. Set aside.
In a small dish, stir together the sugar, cinnamon and cardamom until the spices are evenly distributed. Set aside.
Once the buns have proofed, place on a middle rack in the oven. Bake for 8 to 10 minutes until golden brown. Immediately brush with the chai syrup and sprinkle with cinnamon-cardamom sugar. Best served warm.
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