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)
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.
6) Roll up, starting at the longer end
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.
8) Cover loosely with cling film and leave to rise again for around 45 mins. They should be risen something like this:
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.
12) Leave to cool for 10 mins or so in the tin before transferring.
They taste amazing I promise!!!
Thanks so much for reading 🙂