6 Serves
61 Mins
In a small saucepan, gently heat the milk until it reaches a lukewarm temperature, then whisk in the yeast until fully dissolved.
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SpanishVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
269 µg / 400 µgCalcium
86 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
154 mg / 1,250 mgPotassium
238 mg / 4,700 mgSodium
151 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
3 g / 28 gSugar
20 g / 50 gSaturated Fat
12 g / 20 gCholesterol
63 mg / 300 mgCaffeine
0 mgNet Carbs
88 gAlcohol
0 g
In a large mixing bowl, combine the yeast mixture with the sugar, ground cardamom, vanilla extract, and two-thirds of the all-purpose flour.
Using a stand mixer with a dough hook, mix the ingredients while gradually adding the remaining flour until a cohesive dough forms. Add the softened butter and continue kneading for ten minutes until the dough is smooth and elastic.
Divide the dough into six equal portions and shape each into a smooth round bun. Place the buns into a greased muffin tin, cover with a clean kitchen towel, and allow them to rise in a warm place for one hour or until doubled in size.
Preheat your oven to 190°C and bake the buns for 20 to 25 minutes until they are golden brown and sound hollow when tapped.
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