My Kitchen Cardamom Buns
By Michael James | www.delicious.com.au INGREDIENTS 1 tsp ground cardamom 80g unsalted butter 1 cup (250ml) milk, plus extra 2 tsp 22/3 cup (400g) strong (baker’s) flour 70g caster sugar 7g sachet instant dried yeast 1 egg, at room temperature, plus extra egg to brush 50g apricot jam 50g orange marmalade Demerara sugar, to sprinkle FILLING 80g soft brown sugar 75g unsalted butter, softened 2 tsp ground cinnamon 1 tsp runny honey Finely grated zest of 1 orange
er fitted with the paddle attachment and beat until combined. Set aside until required. 5.Grease two 6-hole muffin pans (you will only make 10 buns). 6.To make the buns, remove dough from fridge and roll out into a 30cm x 30cm square. Spread filling over top two-thirds of the square, then fold the bottom third up and the top third down (as if folding a letter) to enclose the filling completely. You will have a 3-layered 30cm x 10cm rectangle. Cover with a damp tea towel and rest in the fridge for 10 minutes.
METHOD
1.Place ground cardamom and butter in a saucepan over low heat and cook for 2 minutes to infuse, being careful 7.Combine extra egg and extra milk in a bowl with a the butter doesn’t brown. Set aside to cool. pinch of salt flakes and lightly whisk with a fork. 2.Place milk in a separate saucepan over medium-low heat and bring to 82°C on a kitchen thermometer. Add butter and cardamom mixture, stir to combine, then set aside to cool to room temperature. (Simmering the milk is not strictly necessary; what it does is change the protein structure, resulting in a lighter, fluffier crumb once baked.) 3.Combine flour, sugar and dried yeast in a stand mixer fitted with a dough hook. Add milk mixture and knead on low speed until combined. Add egg and knead until combined, then add 1 tsp fine sea salt. Increase speed to high and knead for 3-4 minutes or until the dough comes together in a ball. Turn the dough out onto a lightly floured work surface, knead for 1 minute, then shape into a round ball. Place in a clean bowl, cover with a damp tea towel and set aside for 30 minutes to rest. Repeat kneading process, then rest again, covered with a damp tea towel. After 20 minutes, place the covered dough in the fridge for 2-3 hours to rest.
8.Use a rolling pin to roll the filled dough away from you to create a 5mm- to 6mm-thick, 25cm-wide x 30cm-deep rectangle. Cut dough into 10 vertical strips, roll each strip into a spiral and place in muffin pans. Cover the trays loosely with plastic wrap and stand for 1 hour or until buns have risen. 9.Preheat the oven to 180°C. Place a roasting pan in the bottom of the oven and carefully pour boiling water into pan to generate steam while baking. Brush each risen bun with egg wash. Transfer muffin pans to oven, bake buns for 15 minutes, then rotate trays and bake for a further 2-3 minutes or until golden brown 10.Meanwhile, to make the glaze, place jam and marmalade in a small saucepan with 1 tbs water over low heat. Simmer gently, stirring occasionally, for 5-10 minutes or until smooth. Keep warm. Remove buns from oven and lightly brush each with glaze while still hot, then sprinkle with demerara sugar.
4.To make the filling, place all ingredients in stand mixTT 141 | FEB 22nd - 28th | 2022
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