- 5 Tate & Lyle white sugar cubes (crushed gently, you want to create little sugar pearls/ crystals ) 5 Tate & Lyle white sugar cubes (crushed gently, you want to create little sugar pearls/ crystals )
- 25- 30 cardamom pods 25- 30 cardamom pods
- 350 ml milk 350 ml milk
- 150 g butter (cubed) 150 g butter (cubed)
- 500 g strong white bread flour 500 g strong white bread flour
- 200 g Tate & Lyle Caster Cugar 200 g Tate & Lyle Caster Cugar
- 7 g (one sachet) fast action dried yeast 7 g (one sachet) fast action dried yeast
- 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
- 1/2 tsp salt 1/2 tsp salt
- 1-2 tbsp olive oil (for greasing) 1-2 tbsp olive oil (for greasing)
- 1 egg (beaten) 1 egg (beaten)
HOW TO MAKE THIS RECIPE
1. Line 2 baking trays with baking parchment and set aside.
2. Crack open 10 of the cardamom pods using a pestle and mortar or the back of a knife. Tip them into a small saucepan and pour in the milk. Warm the milk up, but do not boil it. Add 50 g of cubed butter and allow it to melt. Set aside and let it cool.
3. In a large bowl of a standing mixer, place together the flour, 50 g of sugar, yeast, cinnamon and salt. Mix it well, then once the milk has cooled down, strain it through a sieve into the flour mixture, discarding the cardamom pods.
4. Using a hook attachment, mix the ingredients together until they form a soft dough. Mix it for about 5 minutes until the dough is smooth and stretchy.
5. Grease another large bowl with the olive oil and transfer the dough into it. Cover with a kitchen towel or cling film and leave to rise for 2 hours or until doubled in size. You can also leave it in the fridge overnight to prove.
6. Crack open the remaining cardamom pods, place the seeds into a pestle and mortar and crush into a powder. Mix the cardamom and White Caster sugar together.
7. In a bowl, mix the remaining butter with all but 2 tbsp of cardamom sugar.
8. Punch the air out of the dough, then roll it into a rectangle, roughly 45 x 50 cm, making sure the longer edge is facing you.
9. Spread the cardamom butter all over the surface, then fold the top of the dough in half towards the bottom. Using a pizza cutter or a very sharp knife, cut 12 equal strips. Cut each strip in half, but leave it attached at the top.
10. Twist each strip couple of times around your index and middle finger, then tie the dough in a knot, tucking the ends underneath. Place each bun on the tray.
11. Cover both trays with cling film and leave the buns to rise for 30 min-1 hour or until almost double in size.
12. Heat the oven to 170 C (fan). Brush the buns with the egg wash and sprinkle the crushed ice cubes/ sugar pearls on top of each.
13. Bake for 25 minutes until golden brown.
14. In the meantime, place the remaining 2 tbsp of cardamom sugar in a small saucepan and add 50 ml of water, bring to boil and set aside.
15. Brush the buns with sugar syrup as soon as they come out of the oven, allow 15- 20 minutes for them to soak the syrup and enjoy!