spelt cardamom buns
for a wedding breakfast
i was delighted to be asked to bake for the wedding breakfast for two lovely friends
on the menu was my matcha & lemon loaf, coffee, cardamom & evoo loaf and these spelt cardamom buns, served warm from the oven
yields twenty buns
ingredients
cardamom bun dough
250mL milk
20g green cardamom seeds
180g plain flour
280g spelt flour
7g instant yeast
40g brown sugar
5g salt
2 eggs
60g butter, room temperature
cardamom sugar filling
10g green cardamom seeds
100g brown sugar
100g butter, room temperature
10g plain flour
pinch salt
sugar syrup
2g green cardamom seeds
30g white sugar
30g water
method
bun dough
crush the cardamom seeds (20g) with a mortar and pestle
add to the milk (250mL) in a small pot and heat gently to infuse the milk
let cool slightly
add the flour (180g), spelt flour (280g), yeast (7g), brown sugar (40g), and salt (5g) to a large bowl or the bowl of a stand mixer
mix in the eggs (2)
mix to form a rough, shaggy dough
slowly add the butter (60g) a spoon at a time, kneading in between
knead until the dough is soft, supple, and passes the windowpane test (this will take about 10-15 minutes with a stand mixer, longer by hand!)
cover and let rise in a warm place for 60-75 minutes
meanwhile, prepare the cardamom sugar filling and sugar syrup (below)
tip the proofed dough out onto the work surface and pat down lightly into a rectangle about 1cm thick and about 2:1 aspect ratio
spread the cardamom sugar filling evenly across the dough
fold into thirds, like a letter and gently pat down
if the dough is too floppy and difficult to handle you can transfer it to the fridge for 5-10 minutes to solidify
slice into twenty even strips
working with one strip at a time, gently stretch it out then twist along its length
roll up into a scroll shape, tucking the end underneath and place on a lined baking tray with plenty of room to spread
cover lightly and let rise in a warm place for 90 minutes
towards the end of the proofing period, preheat oven to 170°C
transfer the buns to the oven and bake for 12-15 minutes
brush the buns with the sugar syrup as soon as they come out of the oven
best eaten warm on the same day but will keep for 3-4 days well wrapped and warmed gently in a 170°C oven for 5-10 minutes
cardamom sugar filling
crush the cardamom seeds (10g) in a mortar and pestle
beat together the cardamom seeds, brown sugar (100g), butter (100g), flour (10g), and a pinch of salt to form a thick paste
glaze
crush the cardamom seeds (2g) with a mortar and pestle
add the cardamom seeds, sugar (30g) and water (30g) to a microwave-safe bowl and microwave in 30-second increments until the sugar has dissolved
let infuse while the buns are proofing and baking, then strain and discard the cardamom seeds
