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Geometric Rhubarb Cardamom Buns

A single, beautifully shaped Geometric Rhubarb Cardamom Bun drizzled with white icing, resting on a white plate.
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Make visually stunning, soft sweet rolls featuring a bright rhubarb filling spiced with warm cardamom, shaped into a unique geometric pattern.

Ingredients

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  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 3 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen rhubarb, finely chopped
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cardamom
  • 1/4 cup unsalted butter, softened (for filling)
  • 1/2 cup packed light brown sugar (for filling)
  • 1 tablespoon ground cardamom (for filling)
  • 1/4 cup heavy cream (for brushing)
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon milk or cream (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the 1/4 cup sugar, egg, melted butter, flour, and salt to the yeast mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for 6 to 8 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled.
  3. Prepare the rhubarb filling: In a small saucepan, combine the chopped rhubarb, 1/4 cup sugar, cornstarch, and 1 teaspoon cardamom. Cook over medium heat for 5 to 7 minutes, stirring often, until the rhubarb softens and the mixture thickens. Remove from heat and let cool completely.
  4. Prepare the butter mixture: In a small bowl, mix the 1/4 cup softened butter, brown sugar, and 1 tablespoon cardamom until well combined.
  5. Roll and spread: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches. Spread the cardamom-sugar butter mixture evenly over the dough, leaving a 1-inch border on one long edge.
  6. Add the rhubarb: Spread the cooled rhubarb filling evenly over the butter layer.
  7. Shape the geometric bun: Starting from the long edge opposite the empty border, tightly roll the dough into a log. Pinch the seam closed.
  8. Create the geometric shape: Cut the log in half lengthwise, exposing the layers. Twist the two halves around each other, keeping the cut sides facing up as much as possible to show the layers. Gently coil the twisted dough into a round shape, resembling a large spiral or knot. Place the shaped bun in a greased 9-inch round cake pan or individual ramekins.
  9. Second rise: Cover the pan loosely and let the buns rise again for 30 to 45 minutes. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  10. Bake: Brush the tops lightly with heavy cream. Bake for 25 to 30 minutes, or until golden brown.
  11. Glaze: While the buns cool slightly, whisk together the powdered sugar, 1 tablespoon milk, and vanilla extract to form a thin glaze. Drizzle over the warm buns before serving.

Notes

  • For a more defined geometric look, use a sharp, un-serrated knife when cutting the dough in half lengthwise.
  • If you prefer a Scandinavian style, reduce the glaze slightly or omit it entirely.
  • Ensure the rhubarb filling is completely cool before spreading it onto the dough to prevent melting the butter layer.

Nutrition

Find it online: https://cravybite.link/geometric-rhubarb-cardamom-buns-recipe/