Cinnamon buns

Fill your kitchen with the heavenly smell of a Scandinavian bakery. Makes 12 • Ready in 1 hr, plus proving time

550g strong white bread flour 3tbsp caster sugar

1tsp salt 1tsp cardamom, pods discarded and seeds finely ground

1 x 7g sachet fast-action dried yeast Grated zest of 1 lemon

275ml milk

75g butter

1 egg, beaten

Milk, for brushing

For the filling:

180g butter, softened

75g light brown sugar

2tbsp cinnamon

1tbsp vanilla paste

1 To make the dough, put the flour, sugar, salt, ground cardamom seeds, yeast and lemon zest into a large bowl and mix together. Heat the milk and butter in a small pan until the butter has melted, then set aside to cool to lukewarm. Pour the milk mixture and the egg into the flour mixture, gradually, mixing with a dough hook or with your hands to form a sticky dough. Knead for 10-15 mins until the dough is soft and elastic. Return to the bowl, cover and set aside to prove for 30-45 mins.

2 Meanwhile, mix the ingredients for the filling together well.

3 Roll the dough out on a lightly floured surface to 40 x 25cm. Spread the filling evenly over the dough. Starting from the longer edge, roll up the dough to make a cylinder. Cut into 12 even slices.

4 Arrange in a 28cm cast-iron pan, or on a baking sheet, about 2cm apart. Cover lightly with a piece of cling film and set aside until risen and puffy (about 45-90 mins, depending on the room temperature).

5 Heat the oven to 180C/gas 4.

Brush the tops of the buns with a little milk and bake for 15-20 mins or until golden brown and cooked through. Per bun: 320 cals, 17g fat,

10g sat fat, 27g carbs