CARDAMOM CUSTARD BUNS

Preparation time 3 hours plus 21/2 hours rising Cooking time 35 mins Makes 12 50g unsalted butter, chopped 300ml whole milk 3 cups plain flour 1/2 cup raw caster sugar 7g sachet dried yeast 11/2-2 tsp ground cardamom, to taste 1/2 tsp fine sea-salt flakes 1 free-range egg, beaten

1/3 cup pure icing sugar, sifted

2-3 tsp water

1/4 cup desiccated coconut

CUSTARD 200ml milk 100ml thickened cream 1 tsp vanilla bean paste 1/4 cup caster sugar 2 free-range egg yolks 2 Tbsp cornflour

STEP 1 Heat butter and milk in a small saucepan over low heat until butter has melted and mixture is just warm (cool for a few minutes if it’s too hot).

STEP 2 In the large bowl of an electric mixer fitted with a dough hook, put flour, caster sugar, yeast, cardamom and salt. Make a well in the centre and pour in the milk mixture. Knead on low speed for 5-6 minutes, or until smooth and elastic (you can do this by hand, too). Cover dough and leave to rise in a warm place for 1-2 hours, or until doubled in size.

STEP 3 To make custard, heat milk, cream and vanilla in a small saucepan over medium heat until hot. In a heatproof bowl, whisk caster sugar, egg yolks and cornflour until combined, then slowly pour over the hot milk mixture in a steady stream, whisking constantly. Pour mixture back into same saucepan and cook on low heat for 6-8 minutes, or until custard thickens and coats the back of a spoon – it will thicken more as it cools. Transfer to a bowl and cover the surface with a circle of baking paper. Once cool, chill until needed.

STEP 4 Preheat oven to 180°C fan-forced (200°C conventional). Line 2 oven trays with baking paper.

STEP 5 Knock back dough and divide into 12 balls. Pinch together dough balls at base to shape into a smooth round and arrange on prepared trays spaced apart. Cover with a clean tea towel and leave to rise again for 30 minutes.

STEP 6 Press your index finger into the middle of each bun (the indent should be big enough to fit an egg yolk). Spoon custard into a piping bag fitted with a small plain nozzle and pipe custard into the indents – or use a spoon to dollop it in.

STEP 7 Brush exposed dough around the custard with beaten egg and bake for 20 minutes, until golden and well risen. Cool buns on trays for five minutes, then transfer to a wire rack to cool completely.

STEP 8 Mix icing sugar with enough water to make a smooth icing and brush this over the sides of the buns. Sprinkle desiccated coconut around edges of buns before the icing sets. Serve.