|Prep time||60 minutes|
|Cook time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Use a pestle and mortar to crack open the cardamom pods, then add them to a saucepan with the milk.
Warm until steaming then remove from the heat and allow to cool until lukewarm.
Whisk the cooled milk and one egg together in a bowl.
Place the yeast and cake flour in the bowl of a stand mixer fitted with a dough hook and add the softened butter, caster sugar and salt.
Add 100ml of milk and egg mixture and mix to form a soft, sticky dough.
Knead the dough for 8-10 minutes, or until a soft, smooth dough forms. Add the remaining 25ml of milk if necessary.
Allow the dough to rest in the mixer for 15 minutes.
Mix in the egg yolk then cover again with a large plastic bag and allow to rise in a warm place until puffy and doubled in size.
To make the filling, mix the slightly softened butter, sugar and ground cardamom together.
Knock the air out of the dough and roll into a rectangle approx. 5mm thick.
Dot the surface of the dough with mounds of the filling then evenly spread the filling all over the surface of the dough.
With the short side of the dough facing you, fold the top third of the dough down over the middle third of the dough, then fold the bottom third up to cover the remaining dough. Pinch the seams closed.
Go over the dough gently with the rolling pin a couple of times, vertically, to flatten the edges, and stretch it a few more centimetres before cutting and shaping. You want a 30cm x 35cm rectangle (the longer side will be facing you). If the butter gets too soft, rest the dough in the fridge for 30 minutes before continuing.
Using the straight edge of a ruler and a pastry cutter (or very gently using a small, sharp knife), trim any uneven edges. Cut the dough vertically into 16 (2½cm x 30cm) long strips.
Starting from the end, gently wrap one strip around the tips of your index and middle finger, like a bandage, two or three times, letting the dough overlap and working cautiously so it doesn’t tear. Place your thumb on top of the wrapped dough, on the side closer to your wrist, to secure the shape, then loop the remaining end of the strand over and through the centre of the bun, tucking it under at the base of the bun. You should have a rounded bun made out of bandage-like strips. The knotted part will be unexposed, hidden at the bottom.
Arrange the buns in the prepared tray, keeping a little space to allow for proofing. Wrap the pan and proof in a warm place until doubled in size and puffy.
Once the dough has proofed, brush the tops with the whisked egg and sprinkle coarse sugar over.
Preheat the oven to 180°C, gas mark 4, and bake the buns for 20-25 minutes or until golden brown – if you tap the tops of the buns, they should sound hollow.
Melt the dark chocolate and drizzle over the buns.