Just like Cinnamon Buns, but with ground cardamon. Surprisingly easy, even the plaiting.
I've taken the Richard Bertinet's Cinnamon Bun recipe I first used a couple of months ago, and halved the quantity so it made 12.
Makes 12 buns
For The Dough;
100g Full Fat Milk
1 Medium Eggs
300g Strong White Bread Flour
6g dried quick yeast
25g Caster Sugars
100g Salted Butter (at room temperature)
For The Filling;
75g Salted Butter (at room temperature)
125g Soft Brown Sugar
1 tsp ground cardamon or crushed seeds from 35 cardamon pods
For The Egg Glaze;
1 Egg
Start by making the dough. Put the milk and eggs into the bowl of a food mixer (I used a bread machine on dough cycle instead), add the flour, then the yeast to one side of the bowl, and the salt and sugar and butter to the other side of the bowl
Mix on a slow speed for 4 minutes then increase the speed to medium and mix for a further 10-12 minutes until the dough comes away cleanly from the side of the bowl. Or just leave the dough cycle on your bread machine to run. Mine is 45 minutes long, including proving time.
If using a food mixer, form the dough into a ball and pop into a clean floured bowl. Cover and leave for around 45 minutes or until doubled in size.
For the filling, beat the butter and sugar together until pale and stir in the cardamon. Spread the filling over the top of the dough (if softening the butter in the microwave, take care not to let it melt too much - mine was a little sloppy to work with and oozed out of my rolls when twisting).
Roll out the pastry to a rectangle roughly 35 x 45cm, with the longer edge facing you. Spread the cardamom butter over the surface, right to the edges. Fold the top third down to the middle and the bottom third up, like an envelope, so you have three layers of dough. Score, then cut into 12 equal strips, measuring about 3.5 x 11cm each.
Mix on a slow speed for 4 minutes then increase the speed to medium and mix for a further 10-12 minutes until the dough comes away cleanly from the side of the bowl. Or just leave the dough cycle on your bread machine to run. Mine is 45 minutes long, including proving time.
If using a food mixer, form the dough into a ball and pop into a clean floured bowl. Cover and leave for around 45 minutes or until doubled in size.
For the filling, beat the butter and sugar together until pale and stir in the cardamon. Spread the filling over the top of the dough (if softening the butter in the microwave, take care not to let it melt too much - mine was a little sloppy to work with and oozed out of my rolls when twisting).
Roll out the pastry to a rectangle roughly 35 x 45cm, with the longer edge facing you. Spread the cardamom butter over the surface, right to the edges. Fold the top third down to the middle and the bottom third up, like an envelope, so you have three layers of dough. Score, then cut into 12 equal strips, measuring about 3.5 x 11cm each.
If you're able to plait, make 3 cuts down strips leaving 1 cm uncut at the top. Take each plait and roll it up along its length starting from the cut end then place, uncut end down, in a greased 12 cup muffin tray. I used silicone muffin cases to save greasing. If you can't plait, cut each strip into 2 and twist instead of plait. Cover and allow to prove for 1 hour.
Preheat the oven to 200°C. Brush the knots with the egg glaze and sprinkle with a little brown sugar. Bake for 15-20 minutes until golden.
Preheat the oven to 200°C. Brush the knots with the egg glaze and sprinkle with a little brown sugar. Bake for 15-20 minutes until golden.
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