3 cups high-grade flour
1½ teaspoons instant dried yeast
⅓ cup caster sugar
¾ teaspoon ground cardamom
¼ teaspoon salt
250ml milk, warmed
2 large eggs
1 teaspoon vanilla extract
125 grams butter, very soft but not melted
150 grams butter, at room temperature
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
¼ cup each brown sugar and caster sugar
Equipment: Grease a 12-hole standard muffin tin then line each hole with baking paper.
Dough: Combine the flour, yeast, sugar, cardamom and salt in the bowl of a stand mixer.
Whisk the milk, eggs and vanilla together in a jug then pour onto the flour mixture.
Beat to combine then gradually add the butter and continue to mix for 8 minutes to make a soft and slightly sticky dough that starts to come away from the side of the bowl.
Place in a large well buttered bowl, cover with plastic wrap and set aside until double in volume – between 1 and 2 hours depending on the weather. At this point, refrigerate the dough for about 3 hours until firm or up to 24 hours.
Filling: Combine all the ingredients to make a soft paste.
Preheat the oven to 180°C fan bake.
Roll out the dough on a lightly floured bench into a 40cm x 25cm rectangle. Spread evenly with the filling, taking it right to the edges. Roll the dough, from the long edge, into a log with the seam underneath. With a sharp knife, cut into 12 even rounds and place cut side up in the lined muffin tins.
Bake for about 25 minutes or until well risen and golden. The buns are best served warm or eaten on the day of making. Makes 12
Cook’s note: If you want a glossy look as per the photo, warm some apricot jam and brush over the buns when they come out of the oven. Just a light dusting of icing sugar is also delicious.