These started as a way to use up rye flour left over from bread baking, and they turned into one of the most requested things on the menu. Laminated rye-and-wheat dough, a brown butter and cardamom filling, and just enough sugar on top for a little crunch.
Cardamom is one of those spices that reads as warm and a little citrusy at the same time — it plays especially well against the slight sourness of rye. Browning the butter first instead of just melting it adds a nutty, toasty note that a plain butter filling doesn't have.
A note on the dough
This isn't a fully laminated croissant-style dough — it's an enriched, yeasted dough that gets rolled out, spread with filling, rolled up, and sliced, more like a cinnamon roll than a Danish. That makes it far more forgiving for a home kitchen, while still giving you visible layers once it's baked.
Ingredients & Nutrition
Instructions:
- Warm the milk until just lukewarm, then stir in the yeast and a pinch of the sugar. Let it sit 5–10 minutes until foamy.
- Combine the rye flour, all-purpose flour, remaining sugar, and salt in a large bowl. Add the milk mixture, egg, and softened butter, and knead until you have a smooth, elastic dough (about 8–10 minutes by hand).
- Let rise in a lightly oiled bowl, covered, until doubled — about 1 to 1.5 hours.
- Brown the filling's butter in a small pan until golden and fragrant, then let it cool slightly and mix with the brown sugar and cardamom.
- Roll the risen dough into a rectangle, spread the cardamom filling evenly, then roll up tightly from the long edge and slice into 12 even buns.
- Proof the shaped buns for 30–45 minutes, until visibly puffy.
- Bake at 375°F (190°C) for 18–20 minutes, until golden brown.
- Cool slightly on a rack before serving — they're best the same day, just warm.