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I just wanted to say this is the best cardamom buns recipe out there - I always come back to this video when I make these. They turn out perfect every time - thank you so much for creating this video and for the brilliant recipe!! 🙏
Thank you for this lovely video and soothing music. It is probably the most enjoyable recipe video I have ever watched. You illustrate the artful beauty of baking in this video. I always say that cooking for me is my way of expressing my creativity. I watched it twice already.💜
I have almost a whole bag of cardemom that is best till the end of this month, so I'll just make a ton of buns I guess. This recipe will definitely help! :D
Very inspiring video! I am making my second batch today. Am still trying to refine some details, and would greatly appreciate a more complete recipe. Questions are: what roughly are the dimensions when you first roll out the dough (before applying the sugar/butter paste)? Do you apply the egg before or after the proofing state? And what is the yield you typically get from this recipe, about a dozen? Some of those details would help. And I am fine with your music selection. Thanks again for sharing this!
Thank you for your response! Sorry for the late reply. I would say roughly 40x50 cm for the dough dimensions. And I usually end up with about 18 buns. I brush usually after the proof, but I don't believe it makes a big difference.
Hello. If you are in a hurry, You can follow my recipe written in Slovak language. You just need to use google translate. mojakuchyna.blogspot.com/2019/11/kardamomove-uzly-kardemummabullar.html
This is solid advice! But as always, it really depends on so many variables. Room temperature is a major one. But you absolutely can put these in the fridge. Make sure to do so after final proof.
@@KitchenSK Usually kitchens are the warmest room in the house. Cool butter before getting in the oven allows the butter to flash cook and "vaporize" properly instead on melting on the parchment paper.
Hello. You are right, I did not write the recipe on the blog yet :( my work really drains me a lot and after working 50 hour weeks, there is not a lot of energy left to do more work. I hope to get to it someday. For now, you can use the google translate version that i have written in my native language. Hope this helps in the mean time. translate.google.com/translate?sl=auto&tl=en&u=mojakuchyna.blogspot.com/2019/11/kardamomove-uzly-kardemummabullar.html
Thank you! You absolutely can. The cardamom buns may not hold their shape so amazingly with AP flour, but the taste will be very good. Just don't get discouraged if the come up a bit flatter than in the video :)
Hello! That is a great question. You definitely want to let it cool down to room temperature, just to be safe. You do not want to kill the yeast. If you have thermometer, you want to have the milk to cool down below 100 degrees F or 37 degees Celsius. Good luck! Hope they turn out well for you :)
Cardamon powder doesn’t give anything like the same flavour or result. Taking time to remove seeds from fresh green Cardamon pods is worth the effort. Sprinkling a mixture of sugar and Cardamon powder on top is ok but flavour will be insignificant if used in buns.
Not in english at this point. But you should be able to follow the video. I did not leave out any ingredient. If any step is unclear, let me know and I can explain. You can also view my Slovak recipe in google translate if you would like. mojakuchyna.blogspot.com/2019/11/kardamomove-uzly-kardemummabullar.html
Thank you very much for your comment. Unfortunately I am not a full time youtuber and my day job keeps me extremely busy. For now the website is a work in progress, so please bear with me and try to use the text in the video as you bake. List of ingredients is at the end of the video.
mojakuchyna.blogspot.com/2019/11/kardamomove-uzly-kardemummabullar.html This is the English version using Google Translate chrome extension. If it doesn't work, then just add the extension to your browser. It's quite amazing and accurate!
Hello. Here is a google translate version from my Slovak website. It should be possible to follow with the help of this video: translate.google.com/translate?hl=&sl=sk&tl=en&u=http%3A%2F%2Fmojakuchyna.blogspot.com%2F2019%2F11%2Fkardamomove-uzly-kardemummabullar.html%3Fm%3D0
Every oven is different. There are too many posibilities. But let me try a couple. If the problem is the burned bottoms only, and everything else is fine, then the bottom of your oven gets too hot. You could try baking in rack that is one higher than previously. If you didn't use baking paper, definitely use baking paper. Even better than baking paper, you can use one of those silicone baking mats. If the buns were generally overbaked, then you may need to turn the oven temperature down and bake for a longer period of time. You could also try putting your buns into the fridge before baking, so the butter stays colder for longer and doesn't get a chance to leek out of the buns. And there is always a chance that you have not measured ingredients correctly. It's hard to guess without being over there with you :) good luck next time though!
@@KitchenSK Thank you! i’m going to try reducing my oven temp from 375F to 350F and popping them in the fridge for a bit before I bake. I also think too much sugar came out in the twisting/knotting process..fingers crossed! Even though they were burnt on the bottoms first try, the rest was absolutely delicious! Thank you for this recipe!
Thank you! You absolutely can. Powdered version is usually not as aromatic as the seeds, but you can definitely experiment with it. I would try half a teaspoon in each step of powdered cardamom. But i have always used seeds in the past. So if you try it with powdered cardamom, please report back!
Made these today and it came out really well... I used powder cardamom and all purpose flour !! Tasted amazing see the picture here on my insta account instagram.com/p/CD2OaiZHeaA/?igshid=1drx9ffj3ei5l
Hello. Here is a google translate version from my Slovak website. It should be possible to follow with the help of this video: translate.google.com/translate?hl=&sl=sk&tl=en&u=http%3A%2F%2Fmojakuchyna.blogspot.com%2F2019%2F11%2Fkardamomove-uzly-kardemummabullar.html%3Fm%3D0
Thanks for your comment. The music is quite polarizing. People either love it or hate it. Still looking for signature music which would suit the food videos well. I am open to ideas :)
I just wanted to say this is the best cardamom buns recipe out there - I always come back to this video when I make these. They turn out perfect every time - thank you so much for creating this video and for the brilliant recipe!! 🙏
Thank you so much! Comments like these are what makes the all the work worth it
where is writteen recipe
Thank you for this lovely video and soothing music. It is probably the most enjoyable recipe video I have ever watched. You illustrate the artful beauty of baking in this video. I always say that cooking for me is my way of expressing my creativity. I watched it twice already.💜
thank you so much ❤️
This was so soothing and helpful, thank you for your effort!! :)
Thank you so much!! It always makes it worth it when I see comments like yours :)
They Best recipe!! Best Video!! Ufff!!👏👏👏👏👏.
thank you!
I have almost a whole bag of cardemom that is best till the end of this month, so I'll just make a ton of buns I guess. This recipe will definitely help! :D
Go for it! Can't go wrong with these :)
Whith your recipe and Muslc - you just nailed it!
Thank you!
Very inspiring video! I am making my second batch today. Am still trying to refine some details, and would greatly appreciate a more complete recipe. Questions are: what roughly are the dimensions when you first roll out the dough (before applying the sugar/butter paste)? Do you apply the egg before or after the proofing state? And what is the yield you typically get from this recipe, about a dozen? Some of those details would help. And I am fine with your music selection. Thanks again for sharing this!
Thank you for your response! Sorry for the late reply. I would say roughly 40x50 cm for the dough dimensions. And I usually end up with about 18 buns. I brush usually after the proof, but I don't believe it makes a big difference.
I am making it and would definitely share my experience... it’s baking
I hope they will turn out well. Keep me posted :)
and then?
@@matiasachucarro3524 commented separately! They turned out fabulous
@@deepikasethia5492 thank you so much
Beautiful video. It’s too hot here in Italy right now, but I can’t wait to try it.
👏🏻👏🏻👏🏻 and thanks for sharing.
Thank you! I hope to visit your country later this year
this looks great. I cant wait to see the written directions
Hello. If you are in a hurry, You can follow my recipe written in Slovak language. You just need to use google translate. mojakuchyna.blogspot.com/2019/11/kardamomove-uzly-kardemummabullar.html
Remember to put them in the fridge for the butter to set before putting them in the oven. Otherwise the butter might melt and make a soggy mess.
This is solid advice! But as always, it really depends on so many variables. Room temperature is a major one. But you absolutely can put these in the fridge. Make sure to do so after final proof.
@@KitchenSK Usually kitchens are the warmest room in the house. Cool butter before getting in the oven allows the butter to flash cook and "vaporize" properly instead on melting on the parchment paper.
This recipe video is amazing. And the music is just so relaxing!! Thanks
Thank you !! :)
Great video! Keep up the great work. Hope to see much more from you in the future. Greetings and the best of luck :)
laura silva thank you so much !!
This video is so good
Thank you!!
Looks delicious..very nice video.
Thank you!
Would really appreciate a written recipe, great video and inspiring, but hard to follow the steps to recreate these. Looks like a nice soft dough!
Very clear explanation. Do you grind the whole pods or just the seeds inside each shell?
Thank you for question! Just the seeds :) they are extremely flavoursome.
First time I will try this 💪🥰 wish me luck!
good luck! you can do it!
@@KitchenSK I made it! And they are delicious! Love them. Thank u
@@paogonzalezbites1361 I am glad you liked them. Good job!
Just found this lovely recipe. Looked for the written recipe on your website but didn’t find it. 😟
Hello. Yes sorry. Just dont have time with my full time job :(
Nice recipe,
Loved it and made it once but is there a written recipe so I don’t have to keep watching video and stopping please? Can’t find it on blog?
Hello. You are right, I did not write the recipe on the blog yet :( my work really drains me a lot and after working 50 hour weeks, there is not a lot of energy left to do more work. I hope to get to it someday. For now, you can use the google translate version that i have written in my native language. Hope this helps in the mean time. translate.google.com/translate?sl=auto&tl=en&u=mojakuchyna.blogspot.com/2019/11/kardamomove-uzly-kardemummabullar.html
@@KitchenSK thanks so much for all! I love the video. 🙏
Great content!! Can i use all purpose instead of bread flour?
Thank you! You absolutely can. The cardamom buns may not hold their shape so amazingly with AP flour, but the taste will be very good. Just don't get discouraged if the come up a bit flatter than in the video :)
Thank you! Will make!
thank you!
how much cardamon is used?
I love cardamon and want to make these, do you add the milk whilst it's still hot? 🤔
Hello! That is a great question. You definitely want to let it cool down to room temperature, just to be safe. You do not want to kill the yeast. If you have thermometer, you want to have the milk to cool down below 100 degrees F or 37 degees Celsius. Good luck! Hope they turn out well for you :)
@@KitchenSK thank you!
@@wkdmorgan6152 you are most welcome :)
Can I use cardamom powder? Thank you!
Cardamon powder doesn’t give anything like the same flavour or result. Taking time to remove seeds from fresh green Cardamon pods is worth the effort. Sprinkling a mixture of sugar and Cardamon powder on top is ok but flavour will be insignificant if used in buns.
@@meerkat783 thank you!
Would really want to make this. Do you have a written recipe for it?
Not in english at this point. But you should be able to follow the video. I did not leave out any ingredient. If any step is unclear, let me know and I can explain. You can also view my Slovak recipe in google translate if you would like. mojakuchyna.blogspot.com/2019/11/kardamomove-uzly-kardemummabullar.html
This recipe it's the best I could find but I couldn't find the written recipe on your website??
Thank you
Thank you very much for your comment. Unfortunately I am not a full time youtuber and my day job keeps me extremely busy. For now the website is a work in progress, so please bear with me and try to use the text in the video as you bake. List of ingredients is at the end of the video.
@@KitchenSK
I will definitely use your amazing video as a guide best of luck an looking forward for more great recipes!
Thank you 😍
Can I use chopper instead of grinder??
You can give it a shot for sure. I can not tell you, because I don't own one :)
Please post the recipe soon!
Thank you. You should be able to follow the recipe from the video. Ingredients are at the end of the video :) If you have any questions, let me know.
Posted three years ago, with the comment written recipe coming soon. So where is the recipe???
mojakuchyna.blogspot.com/2019/11/kardamomove-uzly-kardemummabullar.html
This is the English version using Google Translate chrome extension. If it doesn't work, then just add the extension to your browser. It's quite amazing and accurate!
Where is the recipe?
Hello. Here is a google translate version from my Slovak website. It should be possible to follow with the help of this video: translate.google.com/translate?hl=&sl=sk&tl=en&u=http%3A%2F%2Fmojakuchyna.blogspot.com%2F2019%2F11%2Fkardamomove-uzly-kardemummabullar.html%3Fm%3D0
made these today and when I baked them, all the sugar melted out and burned the bottoms black. how do I prevent this?
Every oven is different. There are too many posibilities. But let me try a couple. If the problem is the burned bottoms only, and everything else is fine, then the bottom of your oven gets too hot. You could try baking in rack that is one higher than previously. If you didn't use baking paper, definitely use baking paper. Even better than baking paper, you can use one of those silicone baking mats. If the buns were generally overbaked, then you may need to turn the oven temperature down and bake for a longer period of time. You could also try putting your buns into the fridge before baking, so the butter stays colder for longer and doesn't get a chance to leek out of the buns. And there is always a chance that you have not measured ingredients correctly. It's hard to guess without being over there with you :) good luck next time though!
@@KitchenSK Thank you! i’m going to try reducing my oven temp from 375F to 350F and popping them in the fridge for a bit before I bake. I also think too much sugar came out in the twisting/knotting process..fingers crossed!
Even though they were burnt on the bottoms first try, the rest was absolutely delicious! Thank you for this recipe!
Beautiful video!! Can I use powdered cardamom? If that's possible, how many grams in each step? Thank you so much!! ❤️
Thank you! You absolutely can. Powdered version is usually not as aromatic as the seeds, but you can definitely experiment with it. I would try half a teaspoon in each step of powdered cardamom. But i have always used seeds in the past. So if you try it with powdered cardamom, please report back!
@@KitchenSK thank you so much for your kind help!! I'll definetly tell you my experience the moment I make them ❤️ Hugs!
@@KitchenSK 2 table spoons rather
Made these today and it came out really well... I used powder cardamom and all purpose flour !! Tasted amazing see the picture here on my insta account
instagram.com/p/CD2OaiZHeaA/?igshid=1drx9ffj3ei5l
They look fantastic! This is probably not your first time baking :)
Ohh well I baked them for the first time and thanks to your such easy recipe... before this pizza was the first yeast item!
And yeah! As I am vegetarian I used milk brushing instead of egg and skipped sugar syrup at last. They were already tasting good sweet so..!
Where isbthe written recipe?? And is it in American translations? I keep checking for it, but it's never here.
Hello. Here is a google translate version from my Slovak website. It should be possible to follow with the help of this video: translate.google.com/translate?hl=&sl=sk&tl=en&u=http%3A%2F%2Fmojakuchyna.blogspot.com%2F2019%2F11%2Fkardamomove-uzly-kardemummabullar.html%3Fm%3D0
Video is nice the music is annoying
Thanks for your comment. The music is quite polarizing. People either love it or hate it. Still looking for signature music which would suit the food videos well. I am open to ideas :)
What a terrible end to the video! Why did you not pull apart the buns to show the texture!? Amateur! Disliked! Get it right next time.
Even though you are just trolling, the texture is actually shown right at the beginning at 0:04 :)
Wow.
Hahahahaaaa dumbass
What embarrassing comment. Amateur, not mister. Disliked!