Cardamom Almond Cinnamon Buns

Ingredients

• 300 ml (1 +1/4 cups) whole milk
• 50 g (3 tbsp + 1 tsp) butter
• 500 g (4 + 1/4 cups) strong white bread flour
• 75 g (1/3 cup + 1 tbsp) caster sugar
• 7 g (2 tsp) fast action yeast
• 1 tsp salt
• 1 1/2 tsp ground cardamom
• 1 egg (beaten)
• 75 g (1/4 cup + 1 tbsp) soft butter
• 100 g (3.5 oz) marzipan
• 50 g (1/4 cup) caster sugar
• 50 g (1/3 cup + 2 tbsp) ground almonds
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• pinch salt
• milk as needed
• 1 beaten egg (to glaze)
• flaked almonds (for sprinkling)

Instructions

1. 1

   Heat the milk and butter together in a small pan until just boiling then remove from the heat and allow to cool until it is lukewarm, scalding the milk like this makes the buns softer.

2. 2

   Mix together the flour, sugar, yeast, salt and cardamom in a large bowl. Add the beaten egg and the cooled milk mixture, stir everything together vigorously until the mixture comes away from the sides of the bowl and looks doughy; it will be very soft and sticky so use a stand mixer if you have one.

3. 3

   Cover the bowl and place it in the fridge to rise overnight.

4. 4

   The next day, bring the dough out of the fridge and leave it to come up to room temperature while you prepare the filling.

5. 5

   Either blitz the filling ingredients together in a food processor or beat with an electric mixer until it forms a sticky paste. The mixture should be easily spreadable, if it is too thick then beat in a little milk to loosen it. Line two baking trays with greaseproof paper or silicone liners.

6. 6

   Roll the dough out on a floured surface into a 30x50cm (12x20in) rectangle. Spread the filling evenly all over the dough then fold it in half so that you have a 15x50cm (6x20in) rectangle. Use a pizza cutter or very sharp knife to slice the dough into 16 strips.

7. 7

   Pick up a strip of dough and twist the ends in opposite directions 3 or 4 times, then coil the twisted strip in on itself, tucking the end underneath.

8. 8

   Place the finished twists on the lined baking sheets and lightly cover with oiled clingfilm. Leave to rise for 15-20 minutes until the dough no longer springs back when you press it with a finger. Meanwhile, heat the oven to 200C/400F/gas mark 6.

9. 9

   Brush the twists with the beaten egg and scatter over some flaked almonds. Bake for 15-20 minutes until golden, cooked through and they sound hollow when you tap them on the base; rotate the trays halfway through baking. Allow to cool on a wire rack before serving.