Cardamom buns from BBC Good Food Magazine, July 2016 (page 108) by Cassie Best

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Notes about this recipe

  • radishseed on July 06, 2019

    I added a little spelt flour when I ran out of bread flour (maybe 60 g?) and added the grated zest of one orange to the dry mix. In the sugar mix, I used 3/4 t. ground cardamom instead of grinding fresh seeds. Some of the butter leaked out during baking and melded with the sugar on the bottom to form a delicious thin layer of crispy cardamom caramel. The finished buns are very soft and a little sticky from the syrup brushed on top after baking.

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