Cardamon & cinnamon spiced pistachio and honey chelsea buns

 

pistachio, cardamom and honey chelsea buns

 

 

 

 

 

 

 

 

 

These tasted AMAZING! I mostly followed this recipe, which I stumbled across on google. The flavour combo is yummy. I’m thinking of salted caramel instead of honey next time, because I have a current obsession about salted caramel and want to put it in everything.

Ingredients for the dough:

  • 50g unsalted butter, chopped up
  • 450g strong white bread flour
  • 1/2 tsp salt
  • 7g sachet fast-action yeast
  • 25g caster sugar
  • 1 medium egg
  • 225ml milk

Ingredients for the filling:

  • 50g softened butter
  • 1.5 tsp crushed cardamom seeds
  • 1/2 tsp cinnamon
  • tiny pinch of nutmeg
  • 100g sultanas or currants (or a mix of the two)
  • 50g light brown sugar

Ingredients to go on top:

  • 2-3 tsp of roughly chopped pistachios
  • a bit of warmed honey to brush on top (approx 2 tsp)

Instructions:

1) Mix flour and salt. Rub in butter til it’s like breadcrumbs. Mix in yeast.

2) Whisk the egg, sugar and milk in a separate bowl. Pour into dry ingredients. Mix into a rough  ball.

3) Tip on to well floured surface and knead until soft and passes the window pane test.

4) Place in a bowl and cover with greased cling film. Leave to rise for about an hour until doubled in size.

5) Tip onto a floured surface again  and roll out into a rough rectangle (about 25cm x 35cm). Spread softened butter over it, then scatter over the cardamom, fruit and brown sugar.

 

rolling out the doughScatter fruit and sugar

 

 

 

 

 

 

 

 

6) Roll up, starting at the longer end

Rolled up

 

 

 

 

 

 

 

 

7) Cut into rounds. I did 11, but you might end up with a few more or less. Arrange on a greased baking tray, leaving room for them to rise.

arranged on baking tray, leaving room to rise

 

 

 

 

 

 

 

 

8) Cover loosely with cling film and leave to rise again for around 45 mins. They should be risen something like this:

cardamon, pistachio and honey chelsea buns risen

 

 

 

 

 

 

 

 

9)During the last 5 or ten minutes of the second rise, preheat the oven to 200C/180C if fan assisted. This is so that your  buns are all ready to bake.

10) Bake for 25-30 minutes til they’re lovely and golden.

11) Brush with honey whilst still warm, then sprinkle over your pistachios.

just come out of the oven

 

 

 

 

 

 

 

 

12) Leave to cool for 10 mins or so in the tin before transferring.

They taste amazing I promise!!!

 

pistachio, honey and cardamom chelsea buns

pistachio, cardamon and honey chelsea buns

 

 

 

 

 

 

 

Thanks so much for reading 🙂

Kim-Joy

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: