This is a good recipe, a better one than the Scandilicious, results in softer buns which I’ve often regretted about the scandelicious buns. I did a combination cinnamon and cardamom bun, as Stockholm last week had me convinced that they work well together.
The cardamom syrup brushed on at the end is lovely, resulting in a glossy, sticky finish.
The technique for forming the bun is very good, a further note would be to wrap the last bit of the dough strip over the top before tucking it under. This produces that lovely band that is so distinctive rather than the continuous swirl. However as described on this ocassion I was not left with long enough a strip to complete the shape properly. And this is compounded by this dough being too soft to stretch to the correct length without breaking. I’m not sure how to resolve this. Less butter? This might make it less soft, and I really to like the softness… Stronger flour? Oo, on this point, the Fix Feast Flair recipe suggests all purpose flour, which I believe is plain flour, and the other is content with an unhelpful “flour”. I used bread flour, though possibly not very strong bread flour. I think this is the right call.
I’d love to achieve thinner strips as well. I think this is entirely visual, but I do love how it looks. Some recipes suggest splitting the dough in to up to 90% of the bun such that it forms long wiggly legs… This is possibly how to achieve this.
I also think there needs to be a little extra cinnamon flavour in the filling. I perhaps have a memory of the Scandelicious recipe being a little better here.
But these are very solid grounds to work from.
From http://kokblog.johannak.com/3685/ and https://www.fixfeastflair.com/home/2015/2/9/swedish-cardamom-rolls-kardemummabullar-recipe