I’m often ask where to I get my inspiration from when baking.
You might think that all the recipes I share are just the result of my wonderful baking skills (I’m modest I know) but you’d be surprised to find out how many times I bake and don’t write about.
There’s a lot of trial and error involved. Some require more than just one testing.
I have notes in my kitchen and I always go back to recipes that just don’t turn out the way I like them.
That’s just life of a baker and I got used to it.
The idea of adding ground cardamom to bread came from some cardamom pods I found while cleaning the pantry.
I rarely bake with cardamom, sometimes I just add it to rice pudding, but even so it seems like it takes forever until I finish the small little bag I bought a while back from a Middle Eastern market.
A side note : buy cardamom pods, not ground and grind it when you need it.
Being born in Romania I got familiar with the Turkish and Middle Eastern culinary influences at an early age.
My grandma used to add cardamom to teas, rice and bread puddings and even sprinkle some over french toast.
The cardamom pods were on my mind a while before deciding to make some cardamom flavored breakfast buns.
The first time I made these buns was a few weeks ago and they turned out so good hubby immediately placed an order for some more.
If the first time were good, the second time they carried me away on a sunny Mediterranean beach.
The wonderful cardamom aroma takes over your kitchen while baking and especially when you take them out of the oven and the coconut sweetness is like a breeze of fresh sea air.
Bake these buns, make a cup of tea and let yourself carried away.
Sending love your way,