Glazed cinnamon-cardamom buns for a delicious treat

Ingredients for Glazed cinnamon-cardamom buns

• 240 ml full-fat milk

• 15 g active dry yeast

• 1 large egg

• 1 large egg yolk

• 420 g plain flour

• 105 g caster sugar

• 3 g ground cardamom

• 5 g salt

• 90 g unsalted butter, softened, plus more for bowl

• 90 g unsalted butter, softened

• 45 g ground cinnamon

• 300 g brown sugar, packed, divided

• plain flour (for surface)

How to make Glazed cinnamon-cardamom buns

1. Heat the milk in a small saucepan over low heat until just warm, reaching 40–45°C. Pour the warm milk into the bowl of a stand mixer. Whisk in the yeast and let it sit until foamy, about 10–15 minutes. You should see a layer of foam on the surface, indicating that the yeast is active.

2. Add the egg, egg yolk, flour, granulated sugar, cardamom, and salt to the yeast mixture. Mix with the dough hook on low speed until well combined. Increase the speed to medium and continue to mix until the dough is smooth and elastic, about 10 minutes.

3. Gradually add the butter, 15 g at a time, mixing to incorporate slightly before adding more. Once 90 g of butter are incorporated, mix until the dough is smooth, supple, and shiny, about 10–15 minutes longer. This longer mixing time is essential for gluten development.

4. Transfer the dough to a large buttered bowl. Cover with cling film and a kitchen towel, and let it sit at room temperature until it has doubled in size, about 1–1.5 hours.

5. Punch the dough down, cover the bowl tightly with cling film, and chill it overnight. This slow proofing process enhances the flavour by giving the yeast more time to process the sugar.

6. In a medium bowl, mix the butter, cinnamon, and 100 g of brown sugar until well combined.

7. Prepare your tools and filling, as you'll want to work quickly to keep the dough as chilled as possible for easier rolling. Turn out the dough onto a lightly floured piece of parchment paper and roll it out to a rectangle approximately 40 cm x 30 cm (about 1 cm thick). Cover with cling film and chill until firm, about 30–60 minutes.

8. Spread the butter mixture over two-thirds of the dough. Fold the unbuttered side over the middle, then fold the opposite third over the top, resembling an envelope. Roll the dough into a rectangle measuring 30 cm x 20 cm (about 1.5 cm thick). Slice lengthwise into eight strips, each about 2.5 cm wide.

9. Working with one strip at a time, lay it on a clean work surface with the long side facing you. Using your palms, gently twist each end in opposite directions until the entire strip is spiralled. Hold one end of the strip between your thumb and index finger. Working away from you, tightly wrap the strip around three fingers. Wrap around your fingers again, placing the second loop closer to the palm of your hand. As you bring the strip across the back of your hand, cross over the first loop, angling toward the end of your index finger. Cross the dough over the front of your hand and tuck the end into the centre while removing your fingers and pushing through to the other side to create a knot. Ensure the twists are tightly formed so they rise well during baking. If you encounter difficulties, feel free to twist them into any shape you can manage, but ensure they're wrapped tightly.

10. Divide the cinnamon twists between two rimmed baking sheets, spacing them evenly apart. Cover loosely with cling film and let them sit at room temperature until doubled in size, about 45–60 minutes.

11. Place racks in the upper and lower thirds of the oven and preheat to 160°C (fan oven) / 170°C (conventional). Bake the cinnamon buns, rotating the pans from top to bottom halfway through, until they are deeply golden brown, about 25–30 minutes.

12. In a small saucepan, bring the remaining 200 g of brown sugar and 120 ml of water to a boil. Generously brush the syrup over the hot buns. If you prefer a sweeter pastry, wait 5 minutes and then brush again.

13. Do Ahead: The buns can be made up to 2 days in advance. Tightly wrap them in cling film and store at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.