Ingredients

For the buns:

• 300ml milk
• 1 tsp cardamom seeds (from approx. 1tbsp cardamom pods)
• 2.5 tsp quick action dry yeast (1 sachet)
• 130g caster sugar
• 1 egg
• 150g unsalted butter, softened
• 1 tsp fine grain salt
• 720g bread flour

For the filling:

• 90g caster sugar
• 200g unsalted butter, softened
• 1 tbsp ground cinnamon
• 1 egg, beaten with 2 tbsp water

For the glaze:

• 4 tbsp clear honey
• 4 tbsp boiling water
• 4 tbsp caster sugar
• 1/2 tsp cardamom seeds

Method

1. Begin by grinding the cardamom seeds to a powder in the Mini Chopper/Mill attachment on your Chef Elite, or in a pestle and mortar.
2. Add the ground cardamom and milk to a small pan and heat to around 45°C.
3. While this is heating, fit the Dough Hook to your machine, add the sugar, butter, yeast, salt and egg to the bowl and mix briefly to just combine.
4. Pour the warm milk mixture into the bowl and briefly mix again. Then add the flour to the bowl and begin mixing slowly, to bring the ingredients together. Increase the speed and knead for around 8 minutes, until you have a smooth, soft dough - it will be a little sticky. If you feel that you need to, add a little more flour, but be careful, as adding too much extra flour will make for dry or tough buns.
5. Once the dough has been kneaded, remove the dough from the mixer bowl and set aside to rise in a clean floured container covered with a damp tea towel, or cling film. This would ideally be somewhere warm for 1.5-2 hours, or until it has approximately doubled in size.
6. Whilst the dough is proving, prepare the filling. Into the bowl of your Chef add the butter, sugar and cinnamon and beat with the K-Beater, until you have a soft creamy mixture.
7. Once the dough has proved, tip it out onto a floured surface and gently knock some of the air out of it. Split the dough in half and begin by rolling the first half into a rectangle shape, a little bigger than a portrait A4 piece of paper. Spread half the butter filling over this rectangle; the filling may be a little sticky and the dough stretchy so be patient, you may need to use your hands and a spatula to thoroughly cover the rectangle.
8. Fold the rectangle into thirds, bringing the top 1/3 down to cover the middle 1/3, and then the bottom 1/3 up to cover this. Then give this new wide rectangle a gentle roll until it is around 15cm deep and 30 cm wide.
9. Using a sharp knife, cut the dough into strips around 2.5cm wide, then cut almost all the way down the middle of these strips so that they remain joined at the top, like a pair of legs.
10. Twist these legs into a coiled knot and place onto a baking sheet lined with parchment, allowing a little space between each one. Repeat the process with the other half of the dough and filling.
11. Cover the buns with a damp tea towel and allow them to rise again, until they have almost doubled in size, around 1 hour. Preheat your oven to 200°C. Remove the tea towel, very gently brush the buns with the beaten egg and water and bake for 10-15 minutes - they should be puffed and golden.
12. To prepare the glaze, mix the honey and boiling water together in a small bowl or cup. In the Mini Chopper/Mill attachment or using a mortar and pestle, grind the cardamom seeds with the caster sugar.
13. Remove the buns from the oven and brush the buns with the honey mixture before dusting them with cardamom sugar. Enjoy!

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