Pear Cardamom Buns
Makes 16 buns
  • 1 cup (240 grams) warm whole milk (105°F/41°C to 110°F/43°C), divided
  • 2¼ teaspoons (7 grams) active dry yeast*
  • ⅓ cup (67 grams) plus ¼ cup (50 grams) granulated sugar, divided
  • ⅓ cup (76 grams) unsalted butter, melted and slightly cooled
  • ¼ cup (60 grams) sour cream, room temperature
  • 1 large egg (50 grams), room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • 4½ to 4¾ cups (563 to 594 grams) all-purpose flour
  • 2 teaspoons (6 grams) kosher salt
  • 1¼ teaspoons (2.5 grams) ground cardamom, divided
  • ½ teaspoon (1 gram) ground cinnamon
  • 1¼ cups (360 grams) Pear Butter (recipe follows)
  • 1 large egg white (30 grams)
  • 1 tablespoon (15 grams) whole milk, room temperature
  1. In a medium bowl, stir together ¾ cup (180 grams) warm milk and yeast. Let stand until mixture is foamy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, stir together ⅓ cup (67 grams) sugar, melted butter, sour cream, egg, vanilla, and remaining ¼ cup (60 grams) warm milk until combined.
  3. In a large bowl, whisk together flour, salt, ¾ teaspoon (1.5 grams) cardamom, and cinnamon. Stir 4 cups (500 grams) flour mixture into sugar mixture. With mixer on low speed, add yeast mixture, beating just until combined. Beat in remaining ½ to ¾ cup (63 to 94 grams) flour mixture. (Dough should be slightly sticky.) Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, 4 to 5 minutes.
  4. Turn out dough onto a lightly floured surface, and shape into a smooth round. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1 to 1½ hours.
  5. Punch down dough. Refrigerate for 15 to 30 minutes.
  6. Line 2 baking sheets with parchment paper.
  7. Turn out dough onto a lightly floured surface, and roll into a 20x16-inch rectangle. Spread Pear Butter onto dough, leaving a ½-inch border on short sides. In a small bowl, whisk together egg white and room temperature milk. Brush one border with egg wash. Fold dough in half crosswise, trimming if needed to create a 16x10-inch rectangle. Gently roll over dough to ensure filling is even. Cut dough into 16 (1-inch-wide) strips. Twist each strip, spiral dough, and tuck end under. Place on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
  8. Preheat oven to 350°F (180°C).
  9. Brush buns with egg wash. In a small bowl, stir together remaining ¼ cup (50 grams) sugar and remaining ½ teaspoon (1 gram) cardamom. Top buns with cardamom sugar.
  10. Bake, one batch at a time, until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes. Let cool on pans for 10 minutes. Serve warm, or let cool completely on wire racks. Store in an airtight container at room temperature for up to 3 days.
*We used Red Star® Active Dry Yeast.
Recipe by Bake from Scratch at