Let’s do BRUNCH

Swedish cardamom morning buns

MAKES 12

INGREDIENTS

1 cup milk
2 tsp dried yeast
2 Tbsp white sugar
2½ cups high-grade flour
1½ Tbsp freshly ground cardamom (see Tip)
65g unsalted butter, softened
¾ tsp fine sea salt
1 egg, beaten lightly

FILLING

200g unsalted butter, slightly softened
¾ cup sugar
1½ Tbsp ground cardamom
¼ tsp fine sea salt

TOPPING

2 Tbsp sugar
1 tsp freshly ground cardamom

1 Combine milk, yeast and 1 teaspoon of the sugar in a medium jug. Cover; stand in a warm place for 10 minutes or until frothy.

2 Place the flour, cardamom, butter, salt, remaining sugar and the yeast mixture in the bowl of an electric mixer fitted with a dough hook. Mix on medium speed for 8 minutes or until very smooth and elastic. (Or knead by hand on a lightly floured surface for 10 minutes.)

3 Turn dough onto a work surface; press out into a rectangle about 2cm thick. Make three slashes, 5mm deep, in top of dough. Cover with greased plastic wrap; refrigerate for 2 hours or until doubled in size.

4 For the Filling, beat ingredients in the bowl of an electric mixer fitted with a paddle attachment just until well combined; do not overbeat (it should not be fluffy or too soft).

5 Preheat oven to 220°C. Line two large baking trays with baking paper.

With a short side in front of you, roll out