How To Make The Most Irresistible Cardamom Buns

These buns are a lot easier to make than you might think. The warming fragrance of the cardamom spice, combined with the buttery fumes, while baking, works like enchantment. The more cardamom the better, so I have added cardamom to each layer – the dough and the filling, and finished with a sugary cardamom syrup. The butter filling melts into the dough during baking and some of it seeps out, pooling around the bun. When this liquid cools, it hardens into a thin, crisp candy, which contrasts with the fluffy interior of the buns. The results are delicious, and they are simply irresistible.

For the dough
– 10 cardamom pods, deseeded and crushed to powder
– 2 tsp cinnamon powder
– 350ml milk
– 50g butter
– Sachet dried yeast
– 500g bread flour, plus extra for dusting
– 75g caster sugar
– ½ tsp salt

For the cardamom butter
– 30 cardamom pods, deseeded and crushed to powder
– 150g caster sugar
– 150g butter, room temperature

Final touches
– 10 cardamom pods, deseeded and crushed to powder
– 2 tablespoons caster sugar
– 50ml water
– 1 egg, beaten with a dash of water

For the dough
1. Use a pestle and mortar to crack open the cardamom pods and crush the seeds to dust. Combine the milk, cardamom seeds, cinnamon and butter in a pan and place over a medium heat.
2. Gently warm through (do not boil). Stir and leave to cool. When the mixture is lukewarm add the sachet of yeast and leave for 10 minutes. Note: if it’s too hot the yeast won’t rise.
3. Sieve the flour into a large bowl, add the sugar and salt, and gently stir in the cool milk mixture. Mix until well combined – a little at a time. Tip onto a floured work surface and knead for 10 mins (or run a mixer for 5 mins), until the dough is smooth and stretchy. Return to the bowl, cover with a tea towel and leave to rise until doubled in size (1-2 hours).

For the cardamom butter
1. Combine crushed cardamom seeds with sugar and butter and mix until smooth and creamy.

For the buns
1. Roll the dough to a rectangle with the longer edge facing you and then gently spread over the cardamom butter – right to the edges.
2. Fold the top third down to the middle and the bottom third up, like an envelope, so you have three layers of dough.
3. Score, then cut into 12 equal strips. Cut each strip down the centre, leaving it attached at the top. Twist each strip around your fingers twice and then tie the dough in a knot and tuck the ends underneath the bun.

4. Place each bun on a tray lined with parchment. Leave to rise for 30 mins. Heat oven to 190 C.
5. Brush each bun with the egg wash before placing in the oven for 25 mins, until golden.
6. Turn pan halfway through cooking to ensure they are evenly coloured all over.

Final touches
1. Meanwhile combine cardamom powder, sugar and water in a pan and bring to the boil. Stir until sugar has dissolved. Leave to cool.
2. Remove buns from the oven and brush all over with the cardamom sugar syrup and leave to cool. The sugar will form a crispy sugary finish and add an extra cardamom bite to the buns. Serve with coffee or a glass of milk.

Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.