A faster way to make a traditional bread dough. These buns are flavoured with fresh cardamom seeds and cinnamon, adding a Swedish-style flavour.
Don't these look gorgeous? All swirly with a thick gooey ribbon of spiced sweet butter in a quicker, enriched dough? This is my take on the Great British Bake Off's bread signature challenge; quick breads. I was going to make a soda bread like the rest of the remaining bakers but instead of making a traditional quick bread, I made these delicious buns, which are ready, start to finish in 1 hour 30 minutes, the length of the challenge.
Also, I made another video!
These buns are so delicious with their soft tender dough and spiced filling and they are made in half of the time as a traditional-style bun. Only 5 minutes of kneading and 30 minutes of proving cuts down the time significantly but this does not compromise on the flavour.
I tried my first cardamom bun in Belfast, at the train station before going to Dublin and it was definitely the food highlight of the day. The buttery tender dough with a thick swirl of ground cardamom, sugar and butter was so luxurious and rich. I had to try and make my own but in-keeping with baking along with the bake-off, I tweaked my recipe and came up with these.
These buns are so easy to make and look like they have come straight out of an artisan bakery's window. What makes them look so artisanal is the shape of the bun. With it's swirl of dough and sugar filling, the dough traps every bit of melted filling, giving them a gorgeous caramelised taste.
My favourite part? The filling, it is SO GOOD (sorry for the shouting!). The combination of the salted butter with the brown sugar tastes like salted caramel but when you add the cardamom and cinnamon, it adds a whole new dimension. Cardamom has a minty freshness yet a musky flavour which goes perfectly with the soft dough.
Look at those swirls! They are just so mesmerizing! I love these buns so much, they are truly addictive with the contrast of flavours and textures; crispy on the outside and pillowy and soft on the inside. Would the Great British Bake Off be proud of me? :D
If you make these buns, I advise that you watch the You Tube video first as my explanation of shaping them is not the best!
If you do decide to make these buns or anything else on my blog, I would love to see it. Simply share your baking, using the tag #bakingtheday so I can see all of your gorgeous creations.
qotd - cinnamon bun or cinnamon roll?
Cardamom Cinnamon Buns
Posted by Eve
For the dough
- 300g plain flour
- 3 tsp. fast-acting instant yeast
- 1 tsp. baking powder
- 1 tsp. salt
- 2 tbsp. golden caster sugar
- 125ml milk, warmed to body temperature, plus extra to glaze
- 1~1/2 tbsp oil, I used rapeseed oil
- 1 free-range egg
For the filling
- 40g salted butter, at room temperature
- 25g golden caster sugar
- 25g soft light brown sugar
- 1~1/2 tsp. ground cardamom seeds
- 3/4 tsp. ground cinnamon
- In a large bowl, add the flour, yeast, baking powder, salt and sugar and mix well with a a wooden spoon. In a jug, whisk together the milk and oil and pour it into the flour mixture, add the egg.
- Using the wooden spoon, mix together the ingredients until slightly combined and then use your hands to create a ball of dough. Lightly flour a clear work surface and tip out the dough. Knead the dough for 5 minutes until smooth and elastic in texture. Put the dough back into the bowl while you make the filling.
- To make the filling, simply put all of the filing ingredients into a bowl and beat with a spoon until smooth.
- Now, back to the dough. Roll out the dough into a rectangle about 45cm by 30cm and spread your filling onto half of the rectangle. Fold the "unspreaded" side on top of the filling to make a cinnamon butter sandwich.
- Slice the dough into 2cm strips and twist them to make a spiral effect. Roll up the spiral like a Swiss roll to create a bun. Repeat with the rest of the dough.
- Preheat the oven to 180ºc/ 170ºc fan/ gas mark 4 and line a baking tray/s with non-stick baking paper.
- Once you have created all of the buns, set the buns onto the prepared trays and let them rest for 30 minutes.
- Once rested, glaze the buns with the extra milk and bake for 25-30 minutes until golden and risen. Set them onto a wire rack to cool.
Store the buns in a bread bin for up to 3 days. They are best eaten on the same day of baking by there are delicious re-warmed in a moderate oven for 10 minutes.