Instructions
Begin by gently heating the butter, milk, and salt in a small saucepan over low heat, allowing the butter to melt completely. Once melted, remove from the heat and leave to cool until the mixture is comfortably lukewarm to the touch – this ensures the yeast will activate properly without being damaged by excessive heat. In a large mixing bowl, combine the two types of flour, yeast, cardamom, and caster sugar thoroughly. Creating an aromatic base, the cardamom adds a subtle complexity to the dough. Make a well in the center of the dry ingredients and crack in the eggs. Pour in the cooled milk and butter mixture. Stir everything together with a spoon until a sticky dough forms; as the mixture thickens, switch to using your hands to bring it together into a cohesive mass. Lightly oil your work surface with a teaspoon of olive oil to prevent sticking. Turn the dough out onto this surface and begin kneading vigorously for 5 to 8 minutes. Use a plastic scraper as necessary to lift and fold the dough. Resist the urge to add extra flour, as this will make your buns dense and dry. The dough should become smoother, more elastic, and significantly less sticky through kneading. Form the dough into a smooth ball and place it in a large, greased bowl. Cover with a clean tea towel, then set aside in a warm area to prove for about one hour, or until it has doubled in size. This crucial rest period allows the yeast to develop, resulting in light, fluffy buns. While the dough is proving, prepare the filling and topping. In one bowl, soften the butter and mix it with half the sugar and one tablespoon of cinnamon until fully combined; a fork works well for blending these into a creamy, fragrant spread. In a separate small bowl, combine the remaining sugar and cinnamon and set aside for later dusting. After the dough has risen, gently turn it out onto a floured surface. Roll it carefully into a large rectangle approximately 36 by 24 cm (14 by 9½ inches). Evenly spread the cinnamon-sugar-butter mixture over the dough surface using a palette or table knife, covering every inch for full flavor in each bite. Starting from the side nearest to you, roll the dough up tightly into a cylinder, taking care not to squeeze out the filling. Using a sharp knife, slice the roll into 12 equal pieces. Place each slice into a flattened paper cupcake case on a baking tray, or into greased muffin tins if you prefer your buns taller with a domed top. Cover them with a clean tea towel and allow to prove again for 30 to 45 minutes, until puffed up and almost doubled. Preheat your oven to 200°C (180°C fan/gas mark 6). Just before baking, brush the buns generously with beaten egg to give a shiny, golden finish, and sprinkle liberally with the reserved cinnamon sugar mixture. Bake in the preheated oven for 12 minutes, or until the buns are a deep golden brown and deliciously aromatic. They are best enjoyed warm from the oven, perfect with a cup of coffee or tea. For an extra indulgent touch, serve with cream cheese frosting or a drizzle of glaze once slightly cooled.
