"There are few joys quite like a sticky bun. As soft and sweet as an edible pillow, they're a lovely thing to sink into with a cup of coffee and, though they look impressive, they're also unexpectedly easy to make at home. This Scandinavian version is cinnamon flavoured, but feel free to change the seasoning to suit your palate. Prep 30 min Rest 1 hr+ Cook 25 min Makes 7"
"Put the milk in a small pan on a medium-low heat, add the cardamom and bring to a gentle simmer, keeping it just below the boil (keep an eye on it, because milk can catch and burn quickly). Take off the hob, stir in the butter, and leave to infuse and cool to blood temperature; if the mixture is too hot, it'll kill the yeast."
"Make a start on the dough Mix the flour, caster sugar and salt in a large bowl. Add the yeast (if you prefer fresh yeast, you'll need 21g, or 10g of active dry yeast, both of which will require reactivating before use). It's always worth checking the best-before date on yeast, because its potency deteriorates with time. Old yeast = greasy cinnamon flatbreads."
Soft, sweet Scandinavian-style sticky buns combine ground cardamom and cinnamon in an enriched yeast dough. Warm milk is infused with cardamom seeds and butter, then cooled to blood temperature to protect the yeast. Flour, caster sugar, fine salt, and fast-action yeast are combined, then beaten egg and cooled milk are added to form a soft dough that comes away from the bowl. The filling is a mixture of softened butter, dark brown sugar, cinnamon, and salt. Buns are finished with a beaten egg wash and a sprinkling of demerara or granulated sugar before baking.
Read at www.theguardian.com
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