Borscht-Inspired Beetroot, Cardamom & Brown Butter Caramel Buns

Makes:8 buns
Preparation time: 45 minutes + proving
Baking time: 15–18 minutes

Inspired by the earthy sweetness of borscht, these soft beetroot and cardamom buns combine Eastern European flavours with Nordic baking techniques. The naturally vibrant beetroot dough is enriched with butter and fragrant cardamom, then filled with a rich brown butter caramel and finished with sweet dill sugar and a crisp rye crumb.

Developed using the Wilfa Baker Pro NXT this recipe makes the most of its powerful motor to create a smooth, elastic enriched dough with a soft brioche-like texture. 

Beetroot & Cardamom Dough

Ingredients

• 500g strong white bread flour
• 7g instant yeast
• 8g fine sea salt
• 60g caster sugar
• 1½ tsp ground green cardamom
• Zest of 1 orange
• 150g roasted beetroot purée, cooled
• 180g whole milk, lukewarm
• 1 large egg
• 75g unsalted butter, softened

To finish

• 1 egg, beaten
• Pearl sugar (optional)

Brown Butter Caramel

• 100g caster sugar
• 30g water
• 60g unsalted butter
• 60g double cream, warmed
• ½ tsp flaky sea salt

Rye Crumb

• 60g rye breadcrumbs
• 25g unsalted butter
• 20g demerara sugar
• Pinch of sea salt

Dill Sugar

• 10g fresh dill, finely chopped
• 30g caster sugar

Method

Make the Beetroot & Cardamom Dough

1. Fit the Wilfa Baker Pro NXT with the dough hook attachment.
2. Add the flour, yeast, salt, sugar, cardamom, and orange zest to the mixing bowl. Mix on speed 1 for 30 seconds to combine the dry ingredients.
3. Add the beetroot purée, milk, and egg. Mix on speed 2–3 for 3–4 minutes until a rough dough forms.
4. Increase the mixer to speed 6 and knead for 6–8 minutes until the dough starts to become smooth and elastic.
5. Reduce the mixer to speed 3 and gradually add the softened butter, allowing each addition to fully incorporate before adding more.
6. Once all the butter has been absorbed, increase the speed to speed 6–7 and knead for a further 5–8 minutes until the dough is smooth, glossy, and elastic.
7. Cover the bowl and leave to prove at room temperature for 1–1½ hours, or until doubled in size.

Shape the Finger Buns

1. Turn the dough onto a lightly floured surface and divide into 8 equal pieces.
2. Shape each piece into a rough rectangle. Fold the top third down and the bottom third up, like folding a letter. Turn seam-side down and leave to rest for 10 minutes.
3. For the final shape, flatten each piece into a rectangle approximately 12cm x 8cm.
4. Roll tightly from the long edge into a log and pinch the seam closed.
5. Gently roll each piece into a finger shape, approximately 15–18cm long, keeping the ends softly rounded.
6. Place the buns seam-side down on a lined baking tray, leaving space between each one.
7. Cover and leave to prove for 45–60 minutes, until noticeably puffed.

Bake the Buns

1. Preheat the oven to 180°C fan.
2. Brush the buns with beaten egg and sprinkle with pearl sugar, if using.
3. Bake for 15–18 minutes until lightly golden and cooked through.
4. Allow to cool completely before filling.

Make the Brown Butter Caramel

1. Place the sugar and water in a saucepan and cook until a deep amber caramel forms.
2. In a separate pan, brown the butter until golden and nutty.
3. Carefully whisk the brown butter into the caramel.
4. Slowly add the warm cream and stir until smooth.
5. Add the flaky sea salt and allow to cool until thick enough to pipe.

Make the Rye Crumb

1. Melt the butter in a frying pan.
2. Add the rye breadcrumbs, demerara sugar, and salt.
3. Toast gently until crisp and golden.
4. Allow to cool completely.

Make the Dill Sugar

1. Combine the finely chopped dill with the caster sugar.
2. Rub together with your fingertips to release the oils from the dill.
3. Leave to infuse before using.

Assemble the Buns

1. Slice each cooled bun lengthways, keeping the base intact.
2. Pipe a generous amount of brown butter caramel into the centre.
3. Sprinkle with rye crumb.
4. Finish with dill sugar just before serving.

Roasting the beetroot before making the purée intensifies its natural sweetness and gives the buns their beautiful colour. The cardamom and orange lift the earthy beetroot flavour, while the brown butter caramel adds richness and depth. The rye crumb provides a toasted contrast, and the dill sugar brings a fresh aromatic finish inspired by the flavours of traditional borscht.

The Wilfa Baker Pro’s NXT powerful motor helps develop the gluten needed for this enriched dough, creating a smooth, elastic texture and a soft, pillowy bun. The perfect bakers tool for professional home bakes