Anja's cinnamon cardamom buns
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Strong plain flour |
| ½ | teaspoon | Salt |
| ½ | ounce | Butter or margarine |
| 1 | Envelope active dried yeast | |
| 4 | fluid ounce | Milk; warmed |
| 1 | Egg; beaten | |
| Melted butter | ||
| 2 | ounces | Sugar |
| 2 | teaspoons | Ground cinnamon |
| ½ | teaspoon | Ground cardamom |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Water |
Directions
SPICE FILLING
SUGAR GLAZE
Grease a 7" square cake tin. Sieve Flour and salt into warm bowl. Run in fat finely. Mix in dried yeast then add milk and beaten egg. Mix and knead to soft elastic dough. Cover and put to ride until doubled. Knock back and roll dough to oblong 12" x 9". Brush with melted butter and sprinkle with sugar mixed with spices. Roll up from the longest side. Seal edge with water and cut into nine slices. Place cut side down into tin. Prove until puffy, then bake at 375F, 190C for 30 minutes. Brush with sugar glaze while hot. Turn out and pull apart.
NOTES : My favourite! Freezes quite well too Recipe by: Adapted by Anja Wolle 1995 from a Chelsea bun recipe Posted to MC-Recipe Digest V1 #901 by Anja Wolle <Anja.Wolle@...> on Nov 12, 1997