Lemon & cardamom sticky buns

These buns are similar to hot cross buns, but without the pastry lattice and as this recipe makes 20 you can get your friends round for an Easter tea party! Be sure to crush cardamom pods yourself for these buns which are similar to Hot Cross buns but without the pastry lattice. Do not use ready-ground cardamom - you must crush seeds from the pods yourself.

Makes: 20

What you need:

• 500g / 1 lb 2 oz Allinson Strong White Bread Flour
• 25g / 1 oz Billington's Unrefined Golden Caster sugar
• 7g sachet Allinson Easy Bake Yeast
• 85g / 3 oz butter, diced
• 2 rounded tsp crushed cardamom (remove black seeds from green cardamom pods and crush)
• 300ml / 10 fl oz tepid milk

Filling

• 85g / 3 oz butter, softened
• 85g / 3 oz Billington's Unrefined Light Muscovado sugar
• The grated zest of 1 lemon

Glaze/topping

• 50 ml / 2 fl oz lemon juice
• 100g / 3½ oz Billington's Unrefined Golden Caster sugar
• 2 tsp Billington's Unrefined Demerara sugar

What you do:

1. Place the flour, sugar, yeast and 1 tsp salt in a bowl and combine. Rub in the butter then stir in the cardamom. Make a well in the centre then pour in the warm milk, bringing together with a spoon. Then combine with your hands to a dough, turn onto a floured board and knead for 10 minutes or until smooth. Place in a lightly oiled bowl, cover with cling film then leave to rise in a warm place for 2 - 3 hours until risen.
2. Knock back the dough then roll out either with a very light touch of a rolling pin. Roll out to a rectangle about 28 x 38cm / 11" x 15". Spread with the softened butter then sprinkle over the Light Muscovado sugar then the lemon zest. Roll up, Swiss-roll style, along the long side so you have a long roly-poly. Then cut this into 20 slices. Place cut-side up, in paper cases on a baking sheet, close together. Cover loosely with cling film and leave to rise for 30 - 40 minutes, then, gently press down on the centre of each bun, using your thumb, so the spiral-like filling bulges out upwards. Bake in a preheated oven (220ºC/425ºF/Gas 7) for about 15 minutes or golden brown.
3. For the glaze, heat the lemon juice and Golden Caster sugar then, once boiling, stir and bubble for a couple of minutes.
4. Once the buns are baked, brush with the glaze, sprinkle with the Demerara sugar then transfer to a wire rack to cool then eat warm.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy