Here is another recipe I found in the newspaper, I really enjoyed baking these because they are so different to the usual things I bake. They remind me of the cinnamon swirls you can buy from Greggs. I actually halved the recipe and made 12 even though the original recipe makes 16. These buns tasted so amazing I can’t wait to make them again 🙂
13g dried yeast
250ml milk, warmed
80g butter, melted
40g caster sugar
450g strong white flour
2 tsp ground cardamom
1 tsp salt
1 tsp plain flour
1 tbsp ground cinnamon
½ tsp vanilla sugar
80g caster sugar
Egg for brushing
3 tbsp golden syrup and sesame seeds
1. Paul the warm milk into a bowl Sprinkle in the yeast and whisk together Cover with cling film and leave in a warm place for about 15 minutes to become slightly bubbly. Pour into the bowl of a food mixer fitted with a dough hook.
2. Mix in the cooled, melted butter. Allow to combine for one minute, then add the sugar. In a separate bowl, weigh out 400g of the flour, add the cardamom and salt then mix. Start adding the flour and spices into the milk mixture bit by bit. Add half the Beaten egg. Keep kneading for 5 minutes you may need to add more flour at this stage but make sure the mixture is still a little bit sticky because you don’t want dry buns.
3. Cover the dough with cling film. Allow to rise for about 30 minutes or until it has doubled in size.
4. Place the dough out onto a lightly floured surface, knead through with your hands and work in more flour if needed. Next roll out the door to a 40 x 50 centimetre rectangle which is roughly 16 x 20 inches.
5. In a bowl, add the butter, flour, spices and sugars and mix together very well to make the filling. Use a spatula and spread the mixture evenly over the rolled out dough then fold the in half lengthways.
6. Using a knife for pizza cutter, cut 16 strips of dough. Take each strip and carefully twist it a few times then curl into a ‘knot’, ensuring both ends are tucked underneath, so they don’t spring open during baking. Place the folded ‘knots’ on the prepared baking sheets, spaced well apart. Leave to rise under a kitchen cloth for 30 minutes.
9. Remove from oven, brush the warm buns lightly with the syrup and decorate with a sprinkle of nibbed pearl sugar. Immediately cover with a damp clean cloth for a few minutes to prevent them from going dry.