Yotam Ottolenghi

Time to update your afternoon tea roster? Yotam Ottolenghi is here to help. These sweet buns – lightly spiced and brushed with syrup – will become your coffee’s new best friend.

These sticky maple buns are all about afternoon-tea success.

MAPLE-CARDAMOM SAFFRON STICKY BUNS

MAKES 8 BUNS

140ml full-cream milk

40g unsalted butter, cut into 6 small

cubes, plus extra to grease

2 tbs caster sugar

1/8 tsp crushed saffron strands 5g instant yeast

175g plain flour, plus to dust 175g strong (baker’s) flour

1/2 tsp salt

SYRUP

3 cardamom pods

1 vanilla bean

200ml maple syrup

45g unsalted butter

1/2 tsp coarse sea salt (such as Maldon or

fleur de sel)

1 tsp nigella or sesame seeds (optional) 300-400g clotted cream, mascarpone

cheese, or creme fraiche, to serve

Combine milk, butter, sugar and 1/4 cup (60ml) water in a small saucepan over medium heat and cook for about 1 minute, until butter has melted and the mixture is just lukewarm. (Too much heat will kill the yeast when it’s added.)

Transfer to a bowl, then add saffron and yeast. Whisk to combine then set aside until the mixture is yellow and lightly frothy, 15-30 minutes.

In a stand mixer with the dough hook, combine both flours, salt and milk mixture. Knead for 3 minutes, starting on the lowest speed and gradually increasing to medium, pausing every now and then to scrape down the sides and incorporate any dry bits at the bottom of the bowl (add a teaspoon or two of water if needed).

Transfer dough to a lightly floured work surface. Knead by hand for 5 minutes until smooth and elastic. Cover dough with a damp cloth and let rest for 10 minutes.

Grease a 24cm cake pan and line with baking paper. Divide dough into 8 equal pieces and roll each into a smooth ball. Place 1 piece in the centre of the pan then arrange the rest in a circle around it, leaving a 1cm gap on all sides of each ball. Cover with a slightly damp cloth and leave to rise in a warm place for about 1 hour 30 minutes, until doubled in size. The buns will press against one other.

Toward the end of the rising, heat oven to 200°C. Bake the risen buns for 20-25 minutes, until golden brown and a skewer inserted in the middle comes out clean.

Meanwhile, for the syrup, crush the cardamom and reserve seeds, discarding pods. In a mortar and pestle lightly crush seeds. Split vanilla bean and scrape out the seeds. Combine maple syrup, butter, cardamom and vanilla seeds in a small saucepan over medium heat and cook for 5 minutes, whisking occasionally, until the butter has melted and syrup has thickened. Reduce the heat if needed to prevent scorching. Set aside and keep warm.

Using a pastry brush coat buns evenly with syrup, then immediately sprinkle with sea salt and seeds (if using). Cool for 10 minutes before serving. Slice buns in half horizontally and spread generously with clotted cream to serve.