Squeeeeeeeeeeeeeel folks, squeeeeeeeeeeeel. I recently spent a whole 2 hours wandering through a department store immersed in things Christmas. People, this was serious business. I am talking Christmas table decorations and Christmas wrapping paper. And Christmas toys . And Christmas lights. And Christmas presents. And more Christmas presents. Pure Bintu heaven.
In those 2 hours I came up with 15 different colour schemes, each one definitely better than the next till I finally decided it was going to be a ‘riot of colour’ scheme. Heck if I could not decide then I would have them all. Then I had the joy of picking the final few items to complete the mini chefs homemade advent calendar.
I will neither confirm nor deny that I might have snuck in a few extra presents for myself too. Then there was what seemed like hours on planning the perfect Christmas centrepiece. Folks, I could have lived in that shop forever.
Well back at home, I completely ignored Freddy, put up my feet and gloated over my Christmas hoard. Then a light bulb moment of why not make some Christmassy cardamom buns to end the day? So a few hours later I snuggled up in-front of the wood burning stove, with a couple of cardamom buns (made in a muffin tin) and a cup of chai tea on one side, and my shopping hoard on the other, Christmas lights above and all was alright with the world.
Over the top? Yes, but such fun. Hopefully some of the fun would rub off on you and convince you to make these cardamom swirl buns. Happy happy baking.
And wishing all my readers a happy Christmas and an even happier New Year.
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Cardamom Swirl Buns
For the dough
For the filling
- 75 g (2.64oz) butter softened
- 50 g (1.8oz) caster sugar
- 1 tsp ground cardamom
- 1/2 tsp salt
- 1 egg beaten
- 2-3 tbsp demerara sugar
- Heat the milk in a saucepan with the butter till it is almost boiling, switch off and let cool.
- Mix all the dry ingredients for the dough in a large bowl and make a well in the centre. Pour in the cooled milk mixture and egg and mix until it forms a dough.
- Cover the dough with a kitchen towel and leave to rise in a warm place for about 30 mins.
- Whilst the dough is rising make the filling by mixing all the ingredients together until well combined.
- Oil 2 twelve cup silicon muffin cases and set them aside.
- Split the dough in half, cover one half with a kitchen cloth and roll the other half out into a 25cm X 12cm rectangle.
- Spread half the filling over the dough, ten roll the dough from one of the long edges into a long cylinders (kind of like a Swiss roll) and seal the edges with water.
- Use a sharp non-serrated knife (or dental floss) to cut the dough log into 12 even pieces, and place each piece flat in a muffin cup. Cover and leave to rise in a warm place for about 30 mins until doubled.
- Repeat the process for the second ball of dough.
- Preheat the oven to fan-assisted 180C / 200C / 400F / gas 6.
- Glaze the buns, sprinkle on some sugar and bake for 12-15 mins until golden brown. Leave them to cool for a little while before serving.
Slightly adapted from Scandilicious Baking by Signe Johansen.