cardamom buns


1 cup (250ml) warm milk, 115 degrees

1 tbsp (8g) dry active yeast

1 egg

120g sugar

1 tbsp cardamom

1/2 tsp salt

450g AP flour, plus extra for dusting

100g butter, softened


50g butter, softened

1 1/2 tsp cinnamon

1/2 tsp cardamom

80g brown sugar

1 egg, lightly beaten


2 tbsp brown sugar

1 tbsp warm water

In a large mixing bowl whisk together the egg, sugar, cardamom, salt, yeast and warm milk. Slowly mix in two-thirds of the bread flour a little at a time. Add the remaining flour and softened butter and bring the mixture together with your hands to form a soft and sticky dough. Turn the dough out on to a floured worktop, sprinkle with a little more flour and knead lightly until just smooth. Do not overwork the dough; it should only just hold together as a semi-smooth ball. Place the dough in a clean bowl and leave covered at room temperature for 1 hour, or until about doubled in size.

Turn out the risen dough on a floured worktop, sprinkle with a little more flour and roll out into a large rectangle about 1/2 inch thick. Spread the dough with the softened butter and sprinkle evenly with the brown sugar, cinnamon and cardamom. Fold up the bottom portion of the dough to the middle, then fold the top part over. Should have one large rectangular piece that has 3 layers. Then cut into 12 equal strips. Cut each strip in half, lengthwise, leaving 1/2 inch together at the bottom. (The dough should now make a V shape) Twist each piece into a little knot tucking in each end of dough to the bottom. Place these on lined baking sheets and leave to rise for 20 minutes

Oven 350F.

Brush the risen buns with beaten egg before baking for 20-25 minutes, then transfer the cooked buns to a cooling rack. To glaze the finished buns, dissolve the brown sugar in water and brush this mixture lightly over the buns while they cool.