Apple cardamom buns
These delicious fruity buns are
incredibly tempting and one of the
most glorious treats to wake up to
in the morning. When rhubarb
season kicks in, swap out the apples
for two or three sticks of rhubarb,
finely diced.Makes about 12
250g activated sourdough starter- OR-
7g instant yeast
FOR THE DOUGH
500g plain flour, plus extra for
dusting
225ml warm milk
2 tbsp melted butter
2 tbsp caster sugar
1 tsp sea salt
2 large eggs, beaten
FOR THE FILLING
200g melted butter
150g golden caster or brown sugar
Ground seeds from 15
cardamom pods
1 large or 2 smaller apples
1 Mix all the dough ingredients with
the yeast or starter. Knead well to
make a stretchy dough. Cover with a
damp cloth and let it rise at room
temperature overnight or until
doubled in size.
2 Generously dust a chopping
board or clean surface with flour.
Roll the dough out into a rectangle,
approx 25x40cm. Brush with half the
melted butter for the filling.
3 Mix the brown sugar and ground
cardamom together. Scoop out 4
tbsp of the sugar and set aside. Dust
the remainder over the dough.
4 Peel, core and finely dice the apples.
Scatter the apple pieces evenly over
the dough. Roll the dough up from
the long side to make a tight cylinder.
A little filling might fall out of the ends.Roll up, roll up! Sweet
dough, layered with
spiced sugar and fruit...
resistance is futile