I love spiced buns. Cinnamon, pulla, cardamom. All things I'd happily have with a cup of coffee any afternoon.
These buns are simple - they take very little time to make, are cake-like and sweet, and almost floral with cardamom and a hint of almond. And they're easily adapted - throw in a bit of cinnamon, allspice, or saffron and you'd have something completely different. Add some sultanas and they've gotten even more interesting.
*****
180ml whole milk
50 grams butter, cubed
120 grams caster sugar
½ tsp salt
1 tsp ground cardamom
1/4 tsp. cinnamon
1/4 tsp. allspice
1 egg
400 grams plain flour
40 grams ground almonds
7g sachet fast-acting yeast
1/2 cup icing sugar, mixed with 2 tbsp. water
1/4 cup almonds, crushed
1. Mix together your milk, butter, sugar, salt, and spices in a saucepan and heat gently. Once the butter is melted, cool to room temperature, then beat in your egg. 2. In a large bowl, sift together your flour, almonds, and yeast, then stir in your milk mixture and combine to a smooth dough. 3. Knead for about ten minutes, or until elastic, then place in an oiled bowl and cover with clingfilm. Leave to proof until doubled in size, about an hour. 4. Knock back your dough and roll out to 1/2 inch in thickness. Slice into 1 inch strips, and then wrap a strip at a time around your finger to form a rolled-up bun shape. Place on a greased baking sheet, cover, and leave to proof again for about 30 minutes. 5. Bake at 360 F (about 180 C) until golden, about 30 minutes. Let cool, and then glaze with your icing and almonds.
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