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No-knead cardamom buns

Slow-rise overnight dough, baked next morning in a foil-wrapped pan over the campfire embers. The whole tent smells like a Norwegian bakery before breakfast.

6 servings480 minMedium

Ingredients

  • 350g flour
  • 1/4 tsp instant yeast
  • 200ml cold water
  • 60g sugar
  • 1/2 tsp salt
  • 2 tsp ground cardamom
  • 30g soft butter
  • Pearl sugar to top

Steps

  1. Evening: stir flour, yeast, water, sugar, salt and cardamom into a shaggy dough
  2. Cover the bowl, leave outside the tent (5–10°C is ideal)
  3. Morning: smear soft butter on top, cut into 6 pieces with a wet knife
  4. Place in a heavy pan, sprinkle pearl sugar
  5. Cover with foil, set on warm coals 20 min, rotate once
  6. Lid off, 5 min more for colour, eat hot

🏕 Tent tip

If overnight is colder than 0°C, double the yeast and rise indoors. Below freezing the wild yeast in the flour stalls completely and the buns come out flat.