Spiced kanelbullar buns
400g plain flour
50g caster sugar
2 level tsp ground cardamom
14g dried yeast
240ml warm milk
55g unsalted butter
100g unsalted butter
80g soft brown sugar
2 tsp ground cinnamon
20g Pearl/nibbed sugar (optional)
Place the warm milk and dried yeast in a bowl and set to one side for 10 minutes.
In a kitchen mixer fitted with a dough hook, add the flour, sugar, salt and cardamom.
Add the milk and yeast to this and knead until you have a smooth elastic dough (approx 5 minutes)
Add the butter and mix until dough is shiny. This can also be done by hand but will take considerably longer.
Place this dough in a greased bowl, cover with a kitchen cloth and leave somewhere warm to prove until doubled in size. This all depends on the warmth of your kitchen but could take up to 45/60 minutes.
Once risen, turn the dough out onto a floured surface and using a rolling pin, roll into a rectangle (10” x 18”)
For the filling, mix the soft butter, brown sugar and cinnamon and spread this paste onto the dough.
Fold the dough in equal thirds, like you would a letter and re-roll again until its roughly 8” x 16”.
Cut the dough lengthwise into 8 strips and twist each strip by holding each end twisting in opposite directions, then holding one end wrap it around two fingers (as if you were wrapping up a cord) and tuck the end underneath.
Place these on a lined baking tray and cover with a kitchen cloth and leave somewhere warm to prove until double in size. Depending on your kitchen this may take up to 1 hour.
Once proved, gently brush with egg-wash (1 medium egg, dash of milk and a pinch of salt)
Place in the center of a preheated oven set at 180C/160C fan and bake for 12-15 minutes or until golden brown.
Once baked, remove and place on a wire rack to cool.
Just before serving, brush with some warm marmalade and sprinkle with pearl/nibbed sugar