Chunky cardamom and cinnamon swirly buns

Chunky cardamom and cinnamon swirly buns

By
From
Breakfast: Morning, Noon & Night
Makes
12
Photographer
Danielle Wood

The soft, rich, buttery dough, along with the special nutty spice mix, give these buns the deliciousness you need some mornings, or afternoons for that matter.

For the dough

Ingredients

Quantity Ingredient
500g strong white flour, plus extra for dusting
1 teaspoon salt
50g light brown sugar
1/2 teaspoon dried yeast
75g unsalted butter, softened
200ml whole milk
2 eggs, plus an extra yolk
oil, for greasing

For the filling

Quantity Ingredient
32 cardamom pods
100g hazelnuts
50g demerara sugar, plus 2 tablespoons extra, to serve
100g unsalted butter, softened
pinch salt
1 teaspoon ground cinnamon
1-2 teaspoons poppy seeds

Method

  1. To make the dough, combine the flour, salt and sugar in a bowl and stir in the yeast. Using your fingertips, rub the butter into the flour mixture until no clumps of butter are left.
  2. Make a well in the mixture, pour in the milk and crack 1 egg into it. Mix the flour into the milk and egg, and bring the dough together to create a soft, supple texture – I find a spatula is good to mix the dough together with, instead of using warm hands. Turn the dough out on to a clean work surface dusted with a little flour. Knead for 10 minutes until smooth and elastic. Cut off a small piece and stretch it out to create a ‘window’; you should be able to see the shadow of your fingers through it when it is ready. Place the dough into a lightly-oiled bowl, cover with a damp tea towel and leave for 1–1 1/2 hours until doubled in size.
  3. For the filling, split the cardamom pods and finely grind the seeds using a pestle and mortar. Whizz with the hazelnuts in a food processor until finely chopped. Mix 50 g of the sugar with the butter, cardamom, hazelnuts and salt in a bowl.
  4. In another bowl mix the cinnamon with the 2 tablespoons of sugar, and scatter the mixture on to a baking sheet lined with baking parchment, ready for the dough.
  5. Grease the base of a deep 34 × 24 cm roasting tin and line with baking parchment. Knock the dough back and roll it out on a lightly floured work surface into a rectangle about 5 mm thick. Carefully pick up the dough and lay it over the cinnamon sugar mix. Spread the hazelnut mixture over the top of the dough, all the way to the edges.
  6. Starting with the long edge, roll the dough up into a sausage shape. Cut it into 12 equal-sized slices and place them side by side on the baking sheet with the spiral facing up towards you. Cover with a tea towel and leave to prove for 45 minutes.
  7. Preheat the oven to 200°C. Beat the remaining egg and yolk in a bowl and brush over the bun tops. Sprinkle with the poppy seeds. Bake for 10 minutes, then lower the temperature to 180°C and cook for a further 20 minutes.
Tags:
breakfast
brunch
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