I’ve always been a bit scared of buns. All that kneading and proving and shaping (mainly all that kneading, jeez what a faff). So when I saw the front cover of the Guardian Cook (14 December 2013) lying innocently on the kitchen worktop I gazed longingly at the bronzed swirling buns, but resigned myself to the fact that I wasn’t brave enough to attempt making them. I commented to Mother that they looked delicious and she confessed, “Hmmm yes…actually I thought that might be something that you would like to make us”. Cheeky Mother – not such an innocent Guardian Cook after all. My instant reaction was “No”, but grudgingly I had a look at the recipe and lo-and-behold no kneading! And a pretty straight forward recipe at that. Deal done.
I altered the recipe slightly – my dough needed much more time to prove and a little more time to cook than the recipe suggested; and, not only did I not have “vanilla salt” and ground cardamom at home, but I couldn’t find any at Waitrose. If those aren’t the precise ingredients that Waitrose exists for then I don’t know why it does! I also added sultanas just because.
Ingredients (Makes 7 buns)
225ml whole milk 75g butter 300g spelt flour 125g plain wholemeal flour 70g caster sugar 1-2 tsp green cardamom pods ½ tsp salt 10g fast-action dried yeast
1 medium egg, beaten