Cardamom Turmeric Twists

Cardamom Turmeric Twists

Prep Time
1 - 1 1/2 hours
Cooking Time
10 - 12 minutes

Ever since we tried a Cardamom Bun in Stockholm the love affair has only  grown, basically we can’t get enough! We wanted to put a spin on it and make a vegan version for you guys. We also love experimenting in the kitchen and this was the perfect excuse. We think they turned out pretty well if we do say so ourselves.

They also have the added flavour from the Golden Quench and turmeric which create that gorgeous yellow colour.

They take a bit more time and require a bit of love and attention during the process but we promise they are so worth it and make for a great Sunday baking activity.

7g sachet dry fast acting yeast
1 tsp ground cardamom
2 tsp ground turmeric
1/3 cup coconut oil
1 cup Pureharvest Golden Quench 1/3 cup Pureharvest Rice Malt Syrup 3 cups strong bread flour
3 Tbsp coconut oil
2 medjool dates
2 tbsp Pureharvest Rice Malt Syrup 1 Tbsp cinnamon
pinch of salt

Mix together the yeast, cardamom and turmeric in a bowl and set aside.

In a saucepan melt the coconut oil, add the milk and rice malt syrup and stir until melted. Remove from the heat and wait for the mixture to reach a look warm temperature (around 40 C). Pour this over the yeast and stir to dissolve.

Sift the flour and add about 1/2 to the mixture and stir. Add the remaining half and continue to work the dough until it starts coming together, you will need to get your hands in there. Kneed the dough until it becomes smooth and no longer sticky.

Cover and leave to rise in a warm place for about an hour, or until double in bulk.

While the dough is rising, in a food processor blitz together the filling ingredients until they form a kind of paste.

Once the dough has risen, roll it out on a floured surface. Create a rectangle (or as close as you can to one) that is about 50 X 40 cm and 1/2 cm thick. Spread the filling mixture onto half of the rectangle. Carefully lift one third of the dough (closest to you) and fold it two-thirds of the way up, then fold down the top third. Now you should have a rectangle that is roughly 50 x 13 cm (20 x 5 in). Use a sharp knife to cut the dough into roughly 3 cm (11⁄4 in) wide strips. This mixture should yield about 15 buns.

Take each strip and carefully stretch and twist them three times and tie into loose knot-shaped buns, with the ends tucked into the middle. Put on a baking tray lined with baking paper, cover with kitchen towel, and leave to rise for 30 minutes.

Pre-heat the oven to 220°C. Brush the buns with some Coco Quench and bake for 10–12 minutes or until golden.


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