These, my friends have been on the list since December 26 - 2009. Too, too long. When I received Leila Lindholm's a Piece of Cake I was overwhelmed with how long my baking list was becoming! It's truly such a beautiful book. Beautiful. And not one recipe has failed, not one. If you ever feel like spoiling yourself with a beautiful baking book, this is your one. Thanks to my hubby for picking it up for me for Christmas in 2009... treasured forever.
I just had to share some pics of the book:
OK enough gushing and on with the recipe right?! This recipe I have modified a little - I've shown in more 'Aussie-friendly' measurements and also I've cut down the amount of butter... truly they are beautiful with the cut, I still think there's plenty - but think of these as a 'sometimes food' OK?
The texture is rich, flavoursome, comforting and they are totally delicious, don't taste like a lot of butter and taste more of cinnamon than cardamom.
Adapted from Leila Lindholm's cardamon buns (makes 12-14)
1/2 tsp ground cardamom
1 tb dry yeast
150g soft butter, diced
1/3 cup caster sugar
4 cups plain flour
100g soft butter, diced
1/4 cup caster sugar
1 tsp cinnamon
1/4 tsp ground cardamom
1 tb golden syrup
1 tb water
In a saucepan heat your milk for a little while until it becomes tepid - (this is when little bubbles appear at the sides and it's not boiling) Add yeast and cardamom and let it sit for about 5 minutes.
Then add sugar and butter, still well.
Pour into your flour and mix in well. Knead for about 5 minutes by hand, 3 minutes by mixer.
When it becomes elastic and soft-dough-like stop kneading. Place in a greased bowl and cover with clingfilm for about an hour or until it doubles in size.
Voila! It should be super fluffy! Preheat your oven to 200 degrees c
Take out half the dough and roll it into a rectangle on a floured surface
Mix your filling and spread half off it- on the top half of the rectangle
Fold up the bottom half to cover the filling, and cut into 1 inch strips
Cut a slit in each strip to to make each one into an almost 'trouser' shape
Then twist the 'trouser legs' a few times and pull them underneath to make a twisty-shape (or whatever works for you!)
Place on a greased tray and then brush with beaten egg
Bake for about 15 minutes until golden brown on top - when warm out of the oven glaze with your golden syrup/water mix.
Store in an airtight container for 3 days or in the freezer for 2 months.
And guess what?
This is officially my 52nd Sunday Baking project! That's a WHOLE YEAR!
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