WHAT YOU NEED
- 450g (750ml) plain flour
- 85g (100ml) caster sugar
- 1 and a half tsp. ground cardamom pods
- 1 packet of fast-action dried yeast
- 250 ml lukewarm milk
- 1 egg (beaten)
- 75 g butter, softened
- 50 g butter, softened
- 4 Tbsps. caster sugar
- 2 Tbsps. ground cinnamon
- Mix the flour, sugar, cardamom, salt and yeast in a large mixing bowl. Stir in the milk and half of the beaten egg (the rest can be used to glaze the buns).
- Knead in the softened butter and carry on kneading until you've got a soft, pliable dough. Cover with clingfilm or a clean tea towel and leave to prove for about 45-60 minute or until doubled in size. (The best place to prove should be warm and with draughts – an airing cupboard is a great spot, if you have one).
- Turn the dough onto a lightly floured worktop. Knead gently for a couple of minutes. Roll out into a 30 x 60 cm rectangle. Then spread the soft butter over the dough and sprinkle generously with cinnamon and sugar. Starting with the long side, roll it up tightly, leaving the join under the roll.
- Now use a sharp knife to cut into six buns. The buns should be about 2 cm wide on the narrow end and 5 cm on the wide end. Pop them upright on a baking sheet. Press your thumb into the middle of each bun
- Cover with a kitchen towel and leave to raise for another 30 minutes in a warm place. Meanwhile, preheat the oven to 225 C/450 F.
- Brush with egg wash and pop in the over for 10-15 minutes, or until the buns are golden brown.
- Take the baking sheet out of the oven, cover the buns with a kitchen towel and let them cool for as long as you can resist from eating one.
Sit back and enjoy !
If you find that you can't get this recipe quite right, why not try a few nights in Helsinki where the patisseries will happily serve up this delicacy, or for a real treat enjoy one of these served over an open fire after enjoying an Arctic snowmobile or husky safari in Lapland.