Blueberry and cardamom buns

Makes 30 Cakes, Bread and Pastries

Blueberry Cardamom Buns1



  • 20g fresh yeast or 7g active dried yeast
  • 90g caster or coconut sugar, plus 2tbsp caster sugar, for the syrup
  • 1tbsp black cardamom seeds, freshly ground
  • 1tsp salt
  • 500ml milk of your choice, at room temperature
  • 150g salted butter, at room temperature, roughly chopped
  • 550g plain flour, plus extra to dust
  • 200g wholemeal or plain flour
  • 1 medium egg, beaten, to glaze

For the blueberry jam

  • 250g frozen or fresh wild blueberries
  • zest and juice 1 lemon
  • 2tbsp sugar or maple syrup
  • 2tbsp cornflour

For the filling

  • 200g salted butter, at room temperature
  • 75g caster or coconut sugar
  • 1tbsp cardamom seeds, freshly ground


The evening before, put the yeast, 90g sugar, cardamom, salt and milk in a large bowl or stand mixer. Stir, then add the butter. Sift the flours together in a separate bowl and add around two-thirds of this flour mixture to the main bowl or stand mixer. Mix using a wooden spoon (or using slow- speed on the stand mixer), then use your hands to rub the butter into the flour. Gradually knead in as much of the remaining flour as required until it’s no longer sticky. Cover with a damp clean kitchen tea towel and leave to rise for about 45 minutes.

Dust a tray with flour, then tip the dough on to the tray. Fold a few times, then cover with cling film or alternative, transfer to the fridge and leave overnight. This will slow down the yeast bacteria, providing a tastier flavour and a dough that is easier to work with.

The next day, remove from the fridge about an hour before you are ready to bake. To make the jam, put the blueberries in a pan over a medium heat.

Add the lemon zest and juice, along with the sugar or maple syrup. Bring to the boil, then reduce the heat to low and simmer gently for 3 minutes. Stir through the cornflour and, once incorporated and the jam has thickened, remove from the heat.

Divide the dough into 2 equal portions. On a floured surface, roll and stretch the first portion to create a rectangle measuring approx. 50 x 40cm and 5mm thick.

To fill the buns, spread half of the butter evenly across the dough and sprinkle half the sugar and cardamom over. Spread a thin layer of blueberry jam evenly over the top, leaving a border of 2.5cm at each end.

Next, pick your method. For the easy method: put 30 wide paper cases on 2 baking trays. Roll the dough into a log and slice it into 3cm slices. Place each roll in a case on the first baking sheet, cut-side up. Use a teaspoon to create a little hole in the middle of each roll and fill with more blueberry jam. Repeat with the remaining dough on the second baking tray. Cover the cases with a tea towel and leave to rise for around 45 minutes.

For the more advanced method (to make knots): line 2 baking sheets with baking parchment. Carefully lift the bottom third of the dough rectangle and fold it up over the next third, then fold the top third over the rest. Now you should have a rectangle that is roughly 50 x 13cm. Use a sharp knife to cut the dough into strips roughly 3cm wide. Take a strip and carefully stretch it. With your left hand on the left end, use your right hand to roll the strip towards you so it twists. Roll the twisted strip into a roll, securing the end underneath so it looks like a knot. Place on the baking sheet and cover with a tea towel and repeat with the remaining strips. Prepare the remaining dough in the same way, then cover both trays with a tea towel and leave to rise for around 45 minutes.

Preheat the oven to 230C/ 210C F/Gas 8. Brush the buns with the beaten egg and bake for 12–15 minutes until golden.

In a small bowl, mix the 2tbsp sugar with 2tbsp boiling water and brush this over the warm buns before serving.

This recipe featured in the July 2022 issue of Food and Travel. To subscribe, click here.

Recipes and photographs taken from Green Kitchen Q u i c k + S l o w b y D a v i d Frenkiel and Luise Vindahl, photography by David Frenkiel (Hardie Grant,£27).
Blueberry Cardamom Buns1
Recipes and photographs taken from Green Kitchen Q u i c k + S l o w b y D a v i d Frenkiel and Luise Vindahl, photography by David Frenkiel (Hardie Grant,£27).


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