GET AHEAD
Prove in the fridge overnight in step 5. Brush with egg, leave at room temperature for 20 mins, then carry on with the recipe. Will keep in an airtight container for 2 days
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Cardamom buns Ô
Fun to make and even more fun to pull ã ÷Éè »» »Éó ã¨ Û «ã èÛÛ÷ ÛÔ« èÂÛ
S P I C E D C A RDA M O M BUNS Makes Takes 45 mins plus proving and cooling Cost per serve Ô 15 cardamom pods 300ml whole milk 125g butter, softened £ Ûã É£ Éè Ô»èÛ öã 7g fast-action dried yeast
72
1 tsp salt 225g golden caster sugar 2 eggs vegetable oil, for greasing 1 tsp ground cinnamon 2 tsp ground mixed spice 1 orange, zested 100g dried mixed peel £ Û¨ »» Ô«Ûã Û¨«ÉÛ Â »÷
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1 Crack open 10 cardamom pods with a pestle and mortar. Transfer to
a saucepan with the milk and 50g butter. Warm over a low heat until the milk is steaming and the butter has melted; leave to cool for about 5 mins until warm but not hot. 2 D«ö 㨠Éè ÷ Ûã Û »ã  £ sugar in a large bowl. Make a well in the centre; pour in the milk through a sieve. Add 1 egg and mix to form a É裨 c«Ô ÉÂãÉ »«£¨ã»÷ Éè surface and knead for 10 mins (see Ô« «£¨ã ]¨ Ô «ÂãÉ »»