This is made possible by BBC Foods!<\/p>\n
Use a rolling pin or pestle and mortar to lightly crush 10 cardamom pods.<\/p>\n<\/li>\n
Add the pods and seeds to the milk and heat in a saucepan or microwave until steaming but not boiling.<\/p>\n
Add 35g\/1\u00bcoz butter and swirl until melted.<\/p>\n<\/li>\n
Set aside to cool.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n
Mix the flour, 50g\/1\u00beoz of the sugar, the yeast and the salt in a large bowl or in the bowl of a freestanding mixer.<\/p>\n<\/li>\n
Pour the milk mixture into the bowl through a sieve to remove the cardamom pods.<\/p>\n<\/li>\n
Mix with a wooden spoon or the dough hook attachment of a mixer to form a soft dough.<\/p>\n<\/li>\n
Knead for 5 minutes in the mixer or tip onto a lightly dusted work surface and knead for 10 minutes by hand until the dough is elastic and smooth.<\/p>\n<\/li>\n
Return the dough to the bowl then cover the bowl with oiled cling film or a damp tea towel and leave to rise until doubled in size.<\/p>\n
This should take 1 hours.<\/p>\n<\/li>\n
Alternatively, you can leave it to prove in the fridge overnight.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n
Crack open the remaining cardamom pods and place all of the seeds in a pestle and mortar.<\/p>\n<\/li>\n
Crush to a powder then mix with the remaining 100g sugar.<\/p>\n<\/li>\n
Set aside 1\u00bd tablespoons of this cardamom sugar for the final step.<\/p>\n<\/li>\n
Use a fork to mash the remaining 90g butter and cinnamon into the rest of the cardamom sugar.<\/p>\n<\/li>\n
Turn the dough out onto a lightly floured work surface. Roll the dough out to a 35x30cm rectangle, with the shorter edge facing you.<\/p>\n<\/li>\n
Spread the cardamom butter over the surface, right up to the edges.<\/p>\n<\/li>\n
Fold the top third down over the middle third.<\/p>\n<\/li>\n
Then fold the bottom third up over the whole lot, so you have three layers of dough sandwiched together with the butter.<\/p>\n<\/li>\n
Roll out the dough again lightly to stick the layers together and stretch the rectangle back to about 15x30cm.<\/p>\n<\/li>\n
Cut the dough into 8 equal strips, about 15×3.5cm.<\/p>\n<\/li>\n
Cut each into three strips, leaving it attached a little bit at the top, and plait the three strands.<\/p>\n<\/li>\n
Roll up the plait, starting from the join at the top like rolling up a Swiss roll.<\/p>\n<\/li>\n
Place the buns on lined baking trays with the ends underneath to stop them unravelling and spaced apart to allow for spreading.<\/p>\n<\/li>\n
Cover the trays with lightly oiled cling film and leave to rise somewhere warm until doubled in size.<\/p>\n
Preheat the oven to 190C\/170C Fan\/Gas 5.<\/p>\n<\/li>\n<\/ol>\n<\/li>\n
Brush the risen buns with the egg, then sprinkle with the reserved cardamom sugar.<\/p>\n<\/li>\n
Bake for 20\u201322 minutes, rotating the trays halfway if the buns aren\u2019t browning evenly.<\/p>\n<\/li>\n
Eat within 2 days, refreshing in a low oven for 5 minutes before eating, or freeze the buns for up to 2 months.<\/p>\n<\/li>\n<\/ol>\n
Banner and Image Credit: BBC<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":" This is made possible by BBC Foods! Ingredients 28\u00a0cardamom\u00a0pods (or 10 pods, plus 1 tsp ground\u00a0cardamom) 250ml\/9fl oz full-fat\u00a0milk 125g\/4\u00bdoz unsalted\u00a0butter, cut into cubes 350g\/12oz strong white bread flour, plus extra for dusting 150g\/5\u00bdoz golden\u00a0caster sugar 7g sachet fast-action dried\u00a0yeast \u00bd tsp\u00a0salt oil, for greasing \u00bc tsp ground\u00a0cinnamon 1 free-range\u00a0egg, beaten with a fork Method…<\/p>\n","protected":false},"author":58,"featured_media":2696,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[291],"tags":[],"class_list":["post-2694","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general"],"_links":{"self":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/users\/58"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/comments?post=2694"}],"version-history":[{"count":1,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2694\/revisions"}],"predecessor-version":[{"id":2697,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/posts\/2694\/revisions\/2697"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/media\/2696"}],"wp:attachment":[{"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/media?parent=2694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/categories?post=2694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveminutesspare.com\/food\/wp-json\/wp\/v2\/tags?post=2694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}