- 0.75 cups milk (lukewarm)
- 1/3 cup caster sugar
- 1Tbsp active dry yeast
- 0.5Tbsp cardamom seeds (crushed)
- 45g unsalted butter (melted)
- 1 egg
- 2 cups flour
- 50g unsalted butter (room temp)
- 100g packed brown sugar
- 1.5Tbsp ground cinammon
- 1/2 cup caster sugar
- 1Tbsp lemon juice
- 50mL water
- Put milk, sugar, yeast, cardamom, melted butter and egg in a mixed with a dough hook
- Gradually add the flour until it is all incorporated and the dough has come together
- Transfer to a bowl and cover with a towel and let prove in a warm place for 1 hour (double in size)
- Punch down the dough and transfer to a lightly floured surface and roll ou
- Combine ingredients then spread with a spatula over the dough
- Fold into itself (1/3s) to make 3 layers, then cut off the loose ends and cut into strips and tie into knots
- Brush with egg wash
- Transfer on to baking paper and cover with a towel and let prove in a warm place for 30-60 min (double in size)
- Bake at 200 celcius for 20 - 25 minutes or until golden brown
- Put sugar, lemon juice and water into a saucepain and bring to boil
- Simmer for 10-15 minutes until slightly thickened (glaze will still be quite watery)
- Brush the glaze generously over the buns when remove from oven and then top with pearl sugar if available