Swedish Cardamom Cinnamon Buns

What you need

• 300 ml (1 1/4 cups) whole milk
• 6 green cardamom pods, seeds removed and ground
• 50 g (3 1/2 tbsp) unsalted butter, for the dough
• 450 g (3 1/2 cups) bread flour, plus a little for rolling
• 7 g (2 1/4 tsp) instant yeast
• 50 g (1/4 cup) caster sugar
• 1/2 tsp salt
• 2 eggs, 1 for the dough, 1 for brushing
• 100 g (7 tbsp) salted butter, softened, for the filling
• 80 g (1/3 cup packed) dark brown sugar
• 3 tsp ground cinnamon
• 1 tbsp demerara sugar, or pearl sugar
• 1 tsp vegetable oil, for the bowl

Method

Restated from the original video

1. 1

   Bring the milk and ground cardamom to a boil in a small pan, then take it off the heat.

2. 2

   Stir the unsalted butter into the hot milk until melted, then let it cool until just warm to the touch.

3. 3

   Mix the flour, yeast, caster sugar and salt in a large bowl.

4. 4

   Add 1 egg and the warm milk and stir into a soft, sticky dough.

5. 5

   Knead on a lightly oiled surface for 10 min without adding flour, until smooth and springy.

6. 6

   Put the dough in an oiled bowl, cover and leave somewhere warm until doubled in size, about 30 min.

7. 7

   Beat the salted butter with the brown sugar and cinnamon into a soft paste.

8. 8

   Roll the dough on a floured surface into a rectangle about 30 x 40 cm (12 x 16 in).

9. 9

   Spread the filling evenly over the dough right to the edges.

10. 10

    Roll up tightly from a long side and turn the log seam side down.

11. 11

    Cut into 12 pieces about 3 cm (1 1/4 in) wide and set them cut side up in a greased roasting tin.

12. 12

    Cover and leave in a warm place until puffy and touching, about 30 min. Heat the oven to 180 °C (350 °F).

13. 13

    Beat the second egg and brush it over the buns, then scatter over the demerara sugar.

14. 14

    Bake until deep golden, 16-18 min.

15. 15

    Cool in the tin for 10 min, then lift onto a rack.

Imported from appetitemag.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.