Valentine’s Day is on the horizon and for many it’s a special time to your show your affection for another person by sending cards or flowers. However, they say the way to someone’s heart is through their stomach so if you’re looking for a delicious treat for your loved one this year then check out our recipe for these JAZZ™ Apple Cardamom Buns. They have a wonderful intense flavour and are perfect to devour for breakfast or brunch! Guaranteed to impress your special one!
Makes – 12 Cardamom Buns
Recipe cost: £6.16 (52p per bun)
Prep time: 1 hour, 20 minutes, plus proofing time
Ingredients
2 JAZZ™ Apples (chopped in to fine pieces)
25 cardamom pods
350ml full-fat milk
200g butter
500g strong white bread flour, plus extra for dusting
225g golden caster sugar
7g sachet fast-action dried yeast
½ tsp ground cinnamon
Neutral oil, for greasing
1 egg, beaten
2 tbsp pearl sugar
Salt
Instructions
Add the milk to a saucepan and warm until steaming but not boiling. Add 50g butter and stir. Set aside to cool until lukewarm.
Add the flour, 75g sugar, the yeast, cinnamon and a pinch of salt into a large bowl, or the bowl of a freestanding mixer. Mix until well combined. When the milk has cooled, pour into the bowl. Using a wooden spoon or dough hook, mix to form a soft dough. Tip onto a work surface and knead for 10 minutes, or run the freestanding mixer for 5 minutes, until the dough is smooth and stretchy. Clean the bowl, lightly grease with oil, then return the dough to the bowl and turn it over until well coated in oil. Cover with cling film and leave to rise for 2 hours or until doubled in size.
Use a pestle and mortar to crack the cardamom pods. Remove the seeds, discard the pods and grind the seeds into a fine powder. Mix with 150g sugar, the chopped JAZZ™ Apples and then mix with the remaining butter.
Line two baking trays with baking paper then punch the dough down to knock out the air. Roll the dough into a large rectangle roughly 35 x 45cm, with the longer edge facing you. Spread the cardamom and JAZZ™ apple butter over the surface, right to the edges. Fold the top third down to the middle and the bottom third up.
Cut into 12 equal strips, then cut each strip down the centre, leaving it attached at the top. Twist each strip away from the centre then tie the dough in a knot and tuck the ends underneath the bun. Put each on the tray when done.
Leave both trays somewhere warm for 30 mins, or until the buns have doubled in size. Heat oven to 200C/180C fan/Gas 6.
Brush the buns with the beaten egg, then sprinkle with the pearl sugar. Bake for 20 minutes until golden brown, turning the trays half-way through baking to make sure the buns cook evenly.
