Raspberry cardamom buns recipe

1. Heat the milk and butter in a saucepan over a low heat, stirring occasionally, until lukewarm and combined. Pour into a mixing bowl, stir in the yeast.
2. Add the flour, crushed cardamom seeds, sugar, salt, beaten egg and egg yolk, then mix at a low speed using the dough hook attachment of an electric whisk or mixer (see tip) until everything comes together. Increase the speed to low-medium and whisk for another 5 mins or until smooth but still quite sticky, scraping down the sides of the bowl halfway through.
3. Shape the dough into a ball, transfer to a clean, greased bowl and cover with oiled clingfilm. Leave in a warm place for about 1½ hrs or until doubled in size.
4. Transfer the dough to a sheet of lightly floured baking paper. Use your hands to gently press out any air bubbles and shape into a rough rectangle, then roll out (still on the paper) to 35 x 45cm. With a short side facing you, spread the jam onto the upper two-thirds of the dough, leaving the bottom third plain.
5. Using the paper to help, fold the plain dough over half the jammy dough, then lift the top third up and over the rest, so the filling is enclosed and you have three layers of dough. Gently roll out the dough again to 20 x 35cm, then slide onto a baking sheet and transfer to the fridge for 15 mins. Line a second baking sheet with baking paper.
6. With a short side facing you, use a pizza cutter to cut the dough into 8 long, thin, even, vertical strips. Roll each strip into a tight pinwheel, tucking the end underneath, then transfer to the prepared baking sheet, well-spaced apart. Loosely cover with oiled clingfilm, then leave in a warm place for 45 mins-1 hr until risen and puff y. Preheat the oven to gas 4, 180°C, fan 160°C.
7. Brush the buns with the egg white and bake for 17-20 mins until golden brown. Cool on the trays for 5 mins, then transfer to a wire rack.
8. When ready to serve, warm the honey in the microwave for 20 secs, then brush all over the buns. Mix together the soft cheese, icing sugar, crushed cardamom seeds and a few drops of water in a small bowl to make a drizzling consistency, then drizzle over the buns with a teaspoon. Scatter with the pistachios to serve.

Tip: No electric whisk or mixer? Bring the ingredients together with a fork, then knead on a floured surface for 10-12 mins until smooth. The dough will be quite sticky but try not to add too much extra flour.

Freezing and defrosting guidelines

Freeze undecorated buns. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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