Sticky Cardamon Buns

Posted on October 10, 2010


This is another carry-over from feedahappy life. Inspired by the humble Chelsea Bun, this is a rather more elegant affair. Pungent cardamon and sticky honey make this a decadent delight. Sticky buns are so naughty and childlike and this is a slightly more adult affair.

 For me, it’s place lies in the middle of the dinner table, with talkative guests unravelling the soft, sweet dough almost unconsciously only to be stopped upon it’s unusal taste. Paired with a delightful dessert wine, I think this is a great sharing cake.

100g unsalted butter (50g cubed, 50g softened + extra for greasing), 450g strong white bread flour (+ extra for dusting), ½ tsp salt, 7g sachet fast-action yeast, 25g caster sugar, 1 medium egg, 225 ml milk (warmed), 2 tsp honey, 2 tbsp unsalted pistachios (finely chopped), 1 tsp cardamom seeds (roughly crushed), 50g sultanas, 50g currants, 50g light muscavado sugar

Grease a large, deep, square cake tin (suggest 23cm) with butter. Rub flour and butter (50g cubed) together to make fine crumbs and stir in dried yeast. Whisk sugar and egg and add to flour mix. Gradually add milk (you may not need it all) and pull mixture together into a soft dough. Knead dough (by hand or in a mixer with a dough hook attachment) until it feels smooth and elastic (about 15 minutes). Cover with a tea towel and set aside in a warm place to rise for about 1 hour (dough should double in size). Give the dough a gentle punch to release the air and roll out on a floured surface. You’re aiming for a rectangle about 25cm by 35cm (rough 3/4 cm thickness). Trim the edges if required to get the right shape. Spread remaining 50g of softened butter over the pastry and then scatter over the muscavado sugar, raisins, currants and crushed cardamom. Roll-up lengthways. Slice into 9 evenly sized rounds and place in tin. Leave for 45 minutes in a warm place to rise. Preheat the oven to 180c/ GM 6 and bake the buns for 30 minutes or until golden (don’t overcook though). Remove from oven. Leave in cake tin, spread honey and scatter pistachios over the top and leave to cool for 10 minutes. Remove from the tin and serve.