GLAZED CARDAMOM BUNS

DOUGH

3 cups highgrade flour

1½ teaspoons instant dried yeast

¹⁄3 cup caster sugar

¾ teaspoon ground cardamom

¼ teaspoon salt 250ml milk, warmed 2 large eggs

vanilla 1 teaspoon extract

125 grams butter, very soft but not melted

FILLING

150 grams butter, at room temperature

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

¼ cup each brown sugar and caster sugar

GLAZE

See Cook's note page 16

EQUIPMENT: Grease a 12-hole standard muffin tin then line each hole with baking paper.

DOUGH: Combine the flour, yeast, sugar, cardamom and salt in the bowl of a stand mixer. Whisk the milk, eggs and vanilla together in a jug then pour onto the flour mixture.

Beat to combine then gradually add the butter and continue to mix for 8 minutes to make a soft and slightly sticky dough that starts to come away from the side of the bowl.

Place in a large well buttered bowl, cover with plastic wrap and set aside until double in volume – between 1-2 hours depending on the weather or refrigerate it overnight.

FILLING: Combine all the ingredients to make a soft paste.

Preheat the oven to 180°C fan bake.

Roll out the dough on a lightly floured bench into a 40cm x 25cm rectangle. Spread evenly with the filling, right to the edges. Roll from the long edge into a log with the seam underneath. With a sharp knife, cut into 12 rounds and place cut side up in the muffin tin.

Bake for about 25 minutes, or until well risen and golden. The buns are best served warm or eaten on the day of making. MAKES 12 BUNS