If you want to do an overnight dough, cover and chill once they are in the baking tin. The next morning remove from the fridge and allow to sit in a warm place for an hour until puffy before baking. If you do have any left over you can wrap in foil and then warm through the next day.
Prep: 2 hours, plus chilling
Cook: 15 minutes
- 80g unsalted butter
- 250ml whole milk
- 500g strong white bread flour
- 1 x 7g sachet of fast-action yeast
- 50g caster sugar
- 1 tsp fine sea salt
- 2 tsp ground cardamom
- 1 large free-range egg plus 1 large yolk, beaten together
- 1 beaten egg, for glazing
- 1 tbsp demerara sugar
For the filling
- 150g unsalted butter, softened
- 100g soft light brown sugar
- 2 tbsp ground cinnamon
- Gently melt the butter and milk together in a pan over a low heat until the butter has melted. Set aside until lukewarm (about 40°C/100°F).
- Mix the flour, yeast, caster sugar, salt and cardamom together in a large bowl. Make a well in the centre and pour in the beaten egg and yolk followed by the warm milk and butter mixture. Use a wooden spoon to mix until you have a slightly sticky dough.
- When the dough has taken shape, turn out onto a floured surface and knead for about 10 minutes until smooth and springy. (Alternatively knead in a stand mixer with a dough hook for 4-5 minutes.) Dust with flour if you find the dough too sticky.
- Transfer the dough to a clean greased bowl, cover with a damp tea towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
- For the filling, beat all the ingredients in a bowl until you have a smooth paste.
- When the dough has risen, punch it down in the bowl and tip onto a lightly greased work surface. Roll into a rectangle 45 x 30cm (17 x 12in) and about 5mm (¼in) thick. Spread the filling all over and then, starting from one long side, roll the dough into a cylinder. Use a sharp knife to slice into 12 equal-sized pieces.
- Lightly grease a roasting tray that is about 25 x 20cm (10 x 8in) and place the rolls in, cut-side up. Cover with lightly greased cling film and leave to rise for around 30 minutes in a warm place until puffy.
- Preheat the oven to 200°C/180° fan/400°F/Gas 6. Brush the buns with the egg, sprinkle with the sugar and bake for 15 minutes, or until golden brown.
- Leave the buns to cool in the tin for 10 minutes, then transfer to a wire rack to cool a little before serving.