I tried a mango morning bun at Nice Times bakery in Edinburgh recently: a cross between a croissant, muffin and a cinnamon bun, it was as good as it sounds. I was determined to find a recipe to make these flaky morning pastries myself and came across this Jamie Oliver recipe, which I adapted to make with my favourite pairing of lemon and cardamom for a zesty Spring kick. I thought this recipe for lemon and cardamom morning buns would be a lovely Bank Holiday weekend treat, as per my May slow living tips – start them tonight to bake tomorrow morning! To make them, you will need:
250g plain flour , plus extra for dusting
25g caster sugar
7g sachet dried yeast
150ml whole milk
125g unsalted butter (fridge cold)
For the filling:
1 1/2 tsp ground cardamom
95 g caster sugar, plus 1 – 2 tablespoons
Zest of one lemon
25 g unsalted butter.
Mix the flour, sugar and 2 teaspoons of sea salt in a large bowl, make a well in the centre and add the yeast. Warm the milk and pour over the yeast. Let it sit for a few minutes, then mix quickly with a knife to form a dough. Knead for around 5 minutes, until smooth and elastic, then shape into a rough rectangle. Wrap in clingfilm and chill for 2 hours.
Just before the 2 hours are up, place the butter between 2 large sheets of greaseproof paper and use a rolling pin to beat and roll the butter into a flat rectangle, about 10 x 15cm (try to keep the edges as straight as possible). Chill in the fridge for 15 minutes. On a lightly floured surface, roll the dough into a rectangle about 10 x 22cm. Place the chilled butter at one end, so it covers two thirds of the dough, fold the other third over the butter, then fold over again.
Turn the parcel 90 degrees and roll back out to 10 x 22cm. Fold as before, then wrap in clingfilm and chill for 45 minutes. Repeat the process twice more, chilling in between turns. Combine the cardamom, sugar and lemon zest. Melt the butter and grease a 12-hole deep muffin tin. Roll the dough to 15 x 25cm, brush with the remaining melted butter and evenly sprinkle over the spiced sugar. Roll up tightly lengthways, trim the ends so it’s 22cm long (prove and bake the cut-offs too!), then cut the log into 12 pieces.
Place the pieces of dough cut-side up in the muffin tin, cover loosely with oiled clingfilm and leave to prove at room temperature for 1 hour, or until risen by half. Chill the tin of buns in the fridge for 30 minutes, or overnight. When ready to bake, preheat the oven to 190C/375F/gas 5. Place the tin on a tray in the centre of the oven and bake for 30 to 35 minutes, rotating halfway, or until golden. Cover with foil if they start to brown too much. Remove onto a wire rack, then scatter over the 3 tablespoons of caster sugar to serve.
What are you baking this bank holiday weekend?