2 hours 0 mins
Cook Time: 10 mins
Add a touch of Scandi style to your tea party with these sweet and sticky cinnamon buns.
What you'll need
1tbs cardamom seeds (open the pods and remove the black seeds - grind in a pestle and mortar to an uneven powder)
300ml full fat milk
50g yeast (if using dry yeast, use 16g roughly)
150g unsalted butter, softened
135g caster sugar
1 organic egg
660-720g strong white flour
Egg for brushing
Golden syrup and water for brushing
1/2 tbs cardamom pods (same process as above)
200g unsalted butter, softened
90g caster sugar
1tbs ground cinnamon
Pour the milk into a saucepan. Add the cardamom and heat to 38°C (use a thermapen if possible. Otherwise it should be just warm to the touch).
Put the yeast into a big bowl and pour over the warm milk. Add the sugar, salt, butter and egg.
Add the flour, a little at a time. Initially I mix with a wooden spoon until it becomes so solid there's nothing for it but to tip out onto a clean surface and knead to your heart's content. The dough should be lovely and smooth and elastic.
Put it in a clean bowl. Now you can either let it prove in the fridge overnight - a long prove makes for a softer dough. But if time's not on your side, put a tea towel over the bowl and leave in a warm place for about 1 - 1 1/2hrs - until doubled in size.
While the dough is proving, mix together the filling ingredients (butter, sugar and cinnamon to make a smooth paste.
Divide the dough in half and roll out one half to a rectangle about 1cm in thickness.
Spread half the filling over the dough (I find a pallet knife does the trick). Fold the dough in half with the long edges together.
Cut this piece into strips of about 3.5cm wide and then make a cut almost all the way along each strip (making the strips look like a pair of trousers...)
Twist the 'trouser legs' in different directions and tie them in a knot. Make sure the ends are underneath the knot. Place the buns on a baking sheet, lined with greaseproof paper.
Preheat oven to 190-200°C.
Leave the buns to prove a second time - underneath a tea towel, for about 40 mins - again, until doubled in size. Before they go in the oven, brush them with the beaten egg and bake for about 10 mins (sometimes it takes longer and it can be different every time I bake but make sure they're nice and golden brown and that when you turn one upside down and tap it, it sounds 'hollow').
As soon as they're out of the oven, brush with the syrupy water and sprinkle with the ground cardamom mixed with the caster sugar.