If you're looking for an incredible cinnamon-cardamom bun recipe that's not hiding behind a paywall, here you go!
To start shaping, have your filling made and your dough chilled and rolled into a 1/4"-thick rectangle, about 16"x12". . Spread the filling onto two-thirds of the dough.
To shape the rolls, Bouland first cuts the rectangle of filled dough into vertical strips. She employs a method of speed , twisting , and a double wrap to form a knot of dough, leaving lucky viewers with the impression that it’s easy. In reality, the technique takes time to learn and even more time to master. But betweenThe key is to use a fast, light touch so you don’t crush or overstretch the dough. To twist, set a strip of dough in front of you lengthwise.
At Circus, they proof the knots until they have doubled in size, then bake sheet pans off throughout the day, brushing them lightly with simple syrup for an added layer of sweetness and shine. Epi’s copycat recipe—an homage that starts with a briochelike enriched dough instead of sourdough—gets two layers of syrup, though of course you can stop at one if you hate joy.
Since you’ll want to dig into the glossy, sweet, and slightly acidic rolls while warm, there isn’t an unlimited amount of time to take photos. Luckily, these rolls know their angles. I take mine out of the shop, onto the quaintly cobblestoned rue Galande, and take an arm-outstretch, portrait-mode shot in front of the bakery’s façade. But for those of you making these rolls at home, take heart: they look just as fabulous on a weathered baking sheet.
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