Apple season is coming to an end soon, so to make the most of the last British apples, baking is the way forward. These apple cardamom buns are a delicious treat to wake up to: if you make the dough the night before, you just (I know, just – but this is for a treat!) need to assemble, briefly rise and bake them in the morning. You can make them with fresh yeast or some sourdough starter, the result of the latter will have a slightly sour tang to temper the sweetness of the filling. When rhubarb season arrives you could swap in two to three sticks of rhubarb, finely diced instead. To make them, you will need:
250g activated sourdough starter or 7g instant yeast.
For the dough:
500g plain flour, plus extra for dusting
225ml warm milk
2tbsp melted butter
2 tbsp caster sugar
1 tsp sea salt
2 large eggs, beaten.
For the filling:
200g melted butter
150g golden caster or brown sugar
Ground seeds from 15 cardamom pods
1 large or 2 small apples.
Mix all the dough ingredients with the yeast or starter. Knead well to make a stretchy dough.
Cover with a damp cloth and let rise at room temperature overnight or until doubled in size. Generously dust a chopping board with flour. Roll the dough out into a rectangle, approx 25 x 40cm. Brush with half the melted butter for the filling.
Mix the brown sugar and ground cardamom together. Scoop out 4 tbsp of the sugar and set side. Dust the remainder over the dough. Peel, core and finely dice the apples and scatter evenly over the dough.
Roll the dough from the long side to form a tight cylinder – don’t worry if this gets messy or filling falls out the ends. Cut into roughly twelve buns. Brush all but 4 tbsp of the remaining melted butter over the insider of a large baking tin or dish. Nestle the buns inside, cover with a the towel and leave somewhere warm for 30 – 60 minutes, or until risen and puffy.
While they’re rising, preheat the oven to 180C/ 160C Fan/ Gas 4. Brush the buns with the remaining butter to glaze and dust over the remaining cardamom sugar. Bake for 20 – 25 minutes until risen, golden and firm to the touch.
Best eaten warm on the day but will keep for a day or two, reheated before eating.
What are you baking this weekend?