Thank you so much! Comments like these are what makes the all the work worth it

where is writteen recipe

thank you so much ❤️

Thank you so much!! It always makes it worth it when I see comments like yours :)

Thank you !! :)

Thank you!

Thank you! I hope to visit your country later this year

thank you!

Thank you for your response! Sorry for the late reply. I would say roughly 40x50 cm for the dough dimensions. And I usually end up with about 18 buns. I brush usually after the proof, but I don't believe it makes a big difference.

Thank you!

Hello. If you are in a hurry, You can follow my recipe written in Slovak language. You just need to use google translate. mojakuchyna.blogspot.com/2019/11/kardamomove-uzly-kardemummabullar.html

Thank you for question! Just the seeds :) they are extremely flavoursome.

Go for it! Can't go wrong with these :)

laura silva thank you so much !!

Thank you! You absolutely can. The cardamom buns may not hold their shape so amazingly with AP flour, but the taste will be very good. Just don't get discouraged if the come up a bit flatter than in the video :)

thank you!

Thank you!!

This is solid advice! But as always, it really depends on so many variables. Room temperature is a major one. But you absolutely can put these in the fridge. Make sure to do so after final proof.

@@KitchenSK Usually kitchens are the warmest room in the house. Cool butter before getting in the oven allows the butter to flash cook and "vaporize" properly instead on melting on the parchment paper.

good luck! you can do it!

@@KitchenSK I made it! And they are delicious! Love them. Thank u

@@paogonzalezbites1361 I am glad you liked them. Good job!

I hope they will turn out well. Keep me posted :)

and then?

@@matiasachucarro3524 commented separately! They turned out fabulous

@@deepikasethia5492 thank you so much

Hello. Yes sorry. Just dont have time with my full time job :(

Not in english at this point. But you should be able to follow the video. I did not leave out any ingredient. If any step is unclear, let me know and I can explain. You can also view my Slovak recipe in google translate if you would like. mojakuchyna.blogspot.com/2019/11/kardamomove-uzly-kardemummabullar.html

Hello. You are right, I did not write the recipe on the blog yet :( my work really drains me a lot and after working 50 hour weeks, there is not a lot of energy left to do more work. I hope to get to it someday. For now, you can use the google translate version that i have written in my native language. Hope this helps in the mean time. translate.google.com/translate?sl=auto&tl=en&u=mojakuchyna.blogspot.com/2019/11/kardamomove-uzly-kardemummabullar.html

@@KitchenSK thanks so much for all! I love the video. 🙏

Thank you! You absolutely can. Powdered version is usually not as aromatic as the seeds, but you can definitely experiment with it. I would try half a teaspoon in each step of powdered cardamom. But i have always used seeds in the past. So if you try it with powdered cardamom, please report back!

@@KitchenSK thank you so much for your kind help!! I'll definetly tell you my experience the moment I make them ❤️ Hugs!

@@KitchenSK 2 table spoons rather

Thank you. You should be able to follow the recipe from the video. Ingredients are at the end of the video :) If you have any questions, let me know.

You can give it a shot for sure. I can not tell you, because I don't own one :)

Hello! That is a great question. You definitely want to let it cool down to room temperature, just to be safe. You do not want to kill the yeast. If you have thermometer, you want to have the milk to cool down below 100 degrees F or 37 degees Celsius. Good luck! Hope they turn out well for you :)

@@KitchenSK thank you!

@@wkdmorgan6152 you are most welcome :)

Cardamon powder doesn’t give anything like the same flavour or result. Taking time to remove seeds from fresh green Cardamon pods is worth the effort. Sprinkling a mixture of sugar and Cardamon powder on top is ok but flavour will be insignificant if used in buns.

@@meerkat783 thank you!

Thank you very much for your comment. Unfortunately I am not a full time youtuber and my day job keeps me extremely busy. For now the website is a work in progress, so please bear with me and try to use the text in the video as you bake. List of ingredients is at the end of the video.

@@KitchenSK I will definitely use your amazing video as a guide best of luck an looking forward for more great recipes! Thank you 😍

Hello. Here is a google translate version from my Slovak website. It should be possible to follow with the help of this video: translate.google.com/translate?hl=&sl=sk&tl=en&u=http%3A%2F%2Fmojakuchyna.blogspot.com%2F2019%2F11%2Fkardamomove-uzly-kardemummabullar.html%3Fm%3D0

Every oven is different. There are too many posibilities. But let me try a couple. If the problem is the burned bottoms only, and everything else is fine, then the bottom of your oven gets too hot. You could try baking in rack that is one higher than previously. If you didn't use baking paper, definitely use baking paper. Even better than baking paper, you can use one of those silicone baking mats. If the buns were generally overbaked, then you may need to turn the oven temperature down and bake for a longer period of time. You could also try putting your buns into the fridge before baking, so the butter stays colder for longer and doesn't get a chance to leek out of the buns. And there is always a chance that you have not measured ingredients correctly. It's hard to guess without being over there with you :) good luck next time though!

@@KitchenSK Thank you! i’m going to try reducing my oven temp from 375F to 350F and popping them in the fridge for a bit before I bake. I also think too much sugar came out in the twisting/knotting process..fingers crossed! Even though they were burnt on the bottoms first try, the rest was absolutely delicious! Thank you for this recipe!

mojakuchyna.blogspot.com/2019/11/kardamomove-uzly-kardemummabullar.html This is the English version using Google Translate chrome extension. If it doesn't work, then just add the extension to your browser. It's quite amazing and accurate!

Hello. Here is a google translate version from my Slovak website. It should be possible to follow with the help of this video: translate.google.com/translate?hl=&sl=sk&tl=en&u=http%3A%2F%2Fmojakuchyna.blogspot.com%2F2019%2F11%2Fkardamomove-uzly-kardemummabullar.html%3Fm%3D0

They look fantastic! This is probably not your first time baking :)

Ohh well I baked them for the first time and thanks to your such easy recipe... before this pizza was the first yeast item!

And yeah! As I am vegetarian I used milk brushing instead of egg and skipped sugar syrup at last. They were already tasting good sweet so..!

Thanks for your comment. The music is quite polarizing. People either love it or hate it. Still looking for signature music which would suit the food videos well. I am open to ideas :)

Even though you are just trolling, the texture is actually shown right at the beginning at 0:04 :)

Wow.

Hahahahaaaa dumbass

What embarrassing comment. Amateur, not mister. Disliked!