milk and salt until the butter is melted. Allow the mixture to cool until it is lukewarm.
In a large bowl
stir together the flours
yeast
cardamom and sugar until combined. Make a well in the centre and crack in the eggs. Pour in the lukewarm milk mixture and stir everything together to form a sticky dough. You may have to use your hands as the dough becomes stiffer.
Oil the work surface with a teaspoon of olive oil. Turn the dough out onto the oiled surface and knead vigorously for 5-8 minutes
using a plastic scraper as needed to prise the dough from the work surface. Don’t be tempted to add flour
as this will make the buns dry and tough. Keep kneading until the dough is considerably less sticky
smoother and more elastic. Shape into a ball
and put into a large
greased bowl. Cover the bowl with a clean tea towel and set aside in a warm place to prove for an hour
or until doubled in size.
Meanwhile
for the filling and topping
mix the softened butter in a bowl with half the sugar and 1 tablespoon of cinnamon. Use a fork to mix the sugar and spice into the butter until it is completely combined. Mix the remaining sugar and cinnamon in a separate bowl and set aside.
When the dough has risen
turn out onto a floured work surface and gently roll out into a 36x24cm rectangle. Spread the cinnamon-sugar-butter evenly over the dough with a table or palette knife.
With the longest edge closest to you
roll the dough up into a cylinder. Cut into 12 even slices.
Place each slice onto a flattened out paper cupcake case on a baking tray
or into a greased muffin tin. (Baking in a muffin tin will make your cinnamon buns taller and domed.) Cover with a clean tea towel and set aside to prove again for 30-45 minutes
or until risen.
Pre-heat the oven to 200C/180C Fan/Gas 6.
Brush the tops of the buns with beaten egg and dust liberally with cinnamon sugar. Bake for 12 minutes until the buns are dark golden-brown. Enjoy warm with a cup of coffee.
