CARDAMOM BUNS
These Swedish treats are filled with traditional warming flavours.
Preparation 1 hour, plus rising and cooling Cooking about 30 minutes Makes 12
300ML FULL-FAT MILK
200G UNSALTED BUTTER, SOFTENED
500G STRONG WHITE BREAD FLOUR, PLUS EXTRA TO DUST 7G SACHET FAST-ACTION DRIED YEAST
225G CASTER SUGAR
1 TSP GROUND CINNAMON
2 TBSP CRUSHED CARDAMOM SEEDS, FROM 25G GREEN PODS 1 MEDIUM EGG, BEATEN
25G PEARL SUGAR, OPTIONAL
1
In a small pan, heat the milk and 50g of the butter until melted and the mixture is steaming. Set aside until lukewarm.
In a large bowl, mix the flour, yeast, 75g caster sugar, ½ tsp fine salt, ½ tsp cinnamon, ½ tbsp crushed cardamom seeds and the lukewarm milk mixture. Mix well, then turn out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.
Transfer to a clean bowl, cover with a tea towel and leave in a warm place until doubled in size, about 1-1½ hours. Meanwhile, in a bowl, mix the remaining caster sugar and crushed cardamom seeds. Spoon out 2 tbsp into a bowl to use later. Beat the remaining butter and cinnamon into the larger amount of cardamom sugar. Set aside.
Line 2 baking sheets with parchment. Lightly dust a worksurface with flour. Punch dough down in bowl, then put onto the surface. Roll out into a rectangle 35cm x 45cm, with a long edge near you. Spread over the butter mixture, then fold bottom up so one third of butter remains visible. Fold top one-third down over previous fold.
Cut vertically into 12 strips. One at a time, slice in half vertically, leaving the top 1cm uncut. Open up cuts to make a horizontal line, then twist each half three or four times. Holding an end in one hand, pick up the other end with your other hand and loop dough around fingers of first hand. Remove, tucking end into centre of loop. Put on the sheet, with ends tucked in. Repeat with remaining slices, spacing them out on the trays. Cover with a tea towel for 45 minutes-1 hour.
Preheat oven to 190°C (170°C fan oven) gas mark 5. Once proved, brush buns with egg, sprinkle over pearl sugar (if using) and bake for 25 minutes. Meanwhile, in a small pan, heat reserved 2 tbsp cardamom sugar and 50ml water. Turn up heat and boil for 1 minute. Set aside.
Brush the cooked buns with syrup. Serve just warm.
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