| Created by | Spinneys |
| Prep time | 30 minutes |
| Proofing time | At least 90 minutes |
| Cook time | 30 minutes |
| Serves | Makes 9 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFStir together the yeast and milk in a large bowl until dissolved.
Add 75g of sugar, freshly ground cardamom, mixed spice and 1 egg and stir. Combine the flour, baking powder and ½ teaspoon of salt and add to the wet ingredients. Mix until the dough just comes together.
Place the dough in the bowl of a stand mixer fitted with a dough hook. Work the dough for 10-15 minutes, or until it is soft and elastic. The dough will be a little sticky but don’t be tempted to add more flour.
Cover the bowl with a kitchen towel and allow the dough rest for 10 minutes.
On a floured surface, divide the dough into nine equal-sized pieces. Shape each piece into a ball until it is smooth and shiny. Gently transfer the balls to a baking sheet lined with parchment paper, leave some space between them so they can rise. Cover the balls with a clean kitchen towel and leave to rise for at least 90 minutes, or up to 2 hours.
Preheat the oven to 200°C, gas mark 6.
To prepare the filling, spread the almonds on a baking sheet and toast in the oven for 8-10 minutes, or until fragrant. Allow to cool. Combine the almonds, 100g of sugar, a pinch of salt, milk and cardamom, if desired, in a food processor. Pulse until everything comes together, the mixture should be quite runny but with a slightly chunky texture from the almonds. Place the almond filling in the fridge while you go through the other steps.
Increase the oven temperature to 225°C, gas mark 7½.
Whisk together 1 egg and water (or milk) in a small bowl. Gently brush the buns with the egg wash.
Bake the buns for 12-15 minutes, or until golden brown. Allow to cool.
Using a serrated knife, slice the tops of the buns to create caps. Make a small well in the middle of the bun. Spoon the almond fi lling into the well in each bun.
In a medium bowl, beat the cream and crème fraîche to soft peaks. Add the sugar and beat in.
Pipe the cream onto each bun and place the ‘lid’ on top. Dust with the icing sugar to form a cross on each bun. Serve immediately (these are best eaten on the same day).
