Ingredients
Dough
50g Lurpak® Unsalted Butter
250ml full cream milk
1 tsp ground cardamom seeds
425g plain flour
7g instant dried yeast
60g caster sugar
Pinch of salt
1 egg, lightly beaten
Olive oil (for kneading and greasing bowl)
Cinnamon filling
75g Lurpak® Unsalted Butter
50g dark brown sugar
2 tsp ground cinnamon
1/2 tsp salt
Syrup
100g caster sugar
100ml warm water
Icing
225g icing sugar
2-3 tbsp boiling water
Method
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Put the milk and cardamom in a small pan and bring to the boil. Remove from the heat and stir in the Lurpak® butter. Leave for a few minutes until the mixture is lukewarm.
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Mix the flour, yeast, sugar and salt in a large bowl. Make a well in the centre and mix in the egg. Then slowly add the warm milk mixture to make a soft dough (you may not need all of the milk).
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Knead for about 5 minutes on a lightly oiled work surface. Place in an oiled bowl, cover and leave in a warm place to rise for 30 minutes.
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Meanwhile, make the filling by mixing all of the ingredients until soft and spreadable. After the first rise, roll the dough out on a lightly floured surface into a rectangle about 35x25cm.
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Smear the cinnamon filling all over the dough, then roll the dough up tightly like a Swiss roll. Cut the rolled dough into nine even sized pieces and place on a baking tray. Cover and leave to prove for another 30 minutes, or until the dough has doubled in size.
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Preheat your oven to 200°C/180°C fan and bake the rolls for 25 minutes until golden brown.
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Whilst your buns are in the oven, make the sugar syrup by placing the caster sugar and 100ml warm water into a small saucepan. Cook over a gentle heat until the sugar dissolves, then turn up the heat to boil for 1 minute. As soon as the buns come out of the oven, brush with the syrup.
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Sieve the icing sugar into a bowl. Add 2 tbsp of the boiling water and begin to mix with a wooden spoon. Add more of the boiling water, a little at a time, until the mixture is the consistency of double cream. Mix well until there are no lumps and drizzle over the buns.
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