Snacks 🤖 AI Generated

Laminated Cardamom Buns – Nordic Knots 40% Lighter

Buttery laminated Nordic cardamom knots with a luxurious crumb and warming spice profile—now 40% lighter without sacrificing that signature laminated crunch. Greek yogurt replaces half the butter in the dough, cutting calories from 580 to 350 per bun while keeping the flaky, indulgent texture intact.

25m

Prep Time

28m

Cook Time

Servings

350

Calories

15g

Protein

🛒 Ingredients

✓ 1.25 cups (155g) all-purpose flour
✓ 0.25 tsp instant yeast
✓ 1 tbsp monk fruit sweetener
✓ 0.25 tsp fine sea salt
✓ 1 large egg (separated, white reserved)
✓ 2 tbsp unsweetened almond milk
✓ 0.5 tsp vanilla extract
✓ 3 oz (85g) cold butter, cubed
✓ 3 oz (85g) cold Greek yogurt (0% or 2%)
✓ 1.5 tsp ground cardamom
✓ 0.5 tbsp sugar
✓ 0.5 tbsp monk fruit sweetener
✓ 1 tbsp egg white (for egg wash)
✓ 1 tsp pearl sugar or fleur de sel (optional, for topping)

👨‍🍳 Instructions

1. Prepare the Dough: Whisk flour, yeast, monk fruit sweetener, and salt in a medium bowl. Create a well in the center. Add egg yolk, almond milk, and vanilla. Mix with a fork until shaggy. Do not knead yet; cover and rest 10 minutes.

2. Laminate the Dough: Gently fold the dough to bring all flour in. On a floured surface, roll into a 6×8 inch rectangle. Scatter cubed cold butter and Greek yogurt over the top in small chunks. Fold dough in half lengthwise, then seal edges. Turn 90°, roll to 6×8 inches again. Fold into thirds (letter fold). Wrap in plastic and chill 15 minutes.

3. Second Turn (Optional but Recommended): Remove dough from fridge. Roll to 6×8 inches, fold into thirds again, rotate 90°, and repeat. This creates finer lamination. Chill 10 minutes.

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4. Shape the Buns: Roll dough into a 7×4 inch rectangle. Mix cardamom, sugar, and monk fruit sweetener. Sprinkle filling evenly over dough. Roll tightly from the long side into a log. Cut into 2 equal pieces. Tie each piece loosely into a knot, tucking the end under. Place on parchment paper on a small baking sheet.

5. Proof and Egg Wash: Cover knots loosely with plastic wrap. Let rest 12–15 minutes at room temperature until slightly puffy (do not overproof). Whisk reserved egg white with 1 tsp water. Brush generously over each knot. Sprinkle with pearl sugar if using.

6. Bake Until Golden: Preheat oven to 400°F (200°C). Bake for 26–28 minutes until deep golden brown on top and hollow-sounding when tapped. Interior should reach 200°F (93°C) at the center.

7. Cool and Serve: Transfer to a cooling rack for 5 minutes. Serve warm or at room temperature. Best enjoyed within 6 hours; store covered at room temperature up to 24 hours.

📊 Nutrition per Serving

Calories350 kcal

Protein15g

Carbohydrates48g

Fat11g

🏷️ Tags

#Nordic cardamom buns low-calorie#laminated pastry yogurt butter swap#Swedish fika snacks 40% lighter

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