Silver Spoon

Lemon and Cardamom Sticky Buns
Tried and tested

Lemon and Cardamom Sticky Buns

Recipe Submitted By: bakingmad

These Lemon and Cardamom Sticky Buns are gorgeous, perfect for a breakfast treat or afternoon snack.  Be sure to crush cardamom pods yourself for these buns which are similar to Hot Cross buns but without the pastry lattice. Do not use ready-ground cardamom – you must crush seeds form the pods yourself.

Preparation Time 35 minutes
Baking Time 15 minutes
Portions 20
Skill Level Easy
Average Rating 0 stars
 

Lemon and Cardamom Sticky Buns Ingredients

500 grams Strong White Bread Flour (Allinson) Strong White Bread Flour (Allinson)
25 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
1 Easy Bake Yeast (Allinson) 1 x 7g sachet Easy Bake Yeast (Allinson)
85 grams Butter diced
2 tsp Cardamom Pods crushed
300 ml Milk tepid Milk
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Additional Ingredients

85 grams Butter softened
85 grams Light Muscovado Sugar (Billington's) Light Muscovado Sugar (Billington's)
1 Lemon greated zest
50 ml Lemon glaze, juice
100 grams Golden Icing Sugar (Billington's) glaze Golden Icing Sugar (Billington's)
2 tsp Demerara Sugar (Billington's) glaze Demerara Sugar (Billington's)
 

This recipe uses

  • Strong White Bread Flour (Allinson)
  • Golden Caster Sugar (Billington's)
  • Easy Bake Yeast (Allinson)
  • Milk
  • Light Muscovado Sugar (Billington's)
  • Golden Icing Sugar (Billington's)
  • Demerara Sugar (Billington's)

How to make Lemon and Cardamom Sticky Buns

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  1. Place the flour, sugar, yeast and 1 tsp salt in a bowl and combine method tip
  2. Rub in the butter then stir in the cardamom. Make a well in the centre then pour in the warm milk, bringing together with a spoon. method tip
  3. Then combine with your hands to a dough, turn onto a floured board and knead for 10 minutes or until smooth. Place in a lightly oiled bowl, cover with cling film then leave to rise in a warm place for 2 - 3 hours until risen. method tip
  4. Knock back the dough then roll out either with a very light touch of a rolling pin. Roll out to a rectangle about 28 x 38cm / 11” x 15”
  5. Spread with the softened butter then sprinkle over the Light Muscovado sugar then the lemon zest. Roll up, Swiss-roll style, along the long side so you have a long roly-poly. Then cut this into 20 slices.
  6. Place cut-side up, in paper cases on a baking sheet, close together. Cover loosely with cling film and leave to rise for 30 - 40 minutes, then, gently press down on the centre of each bun, using your thumb, so the spiral-like filling bulges out upwards
  7. Bake in a preheated oven (220ºC/425ºF/Gas 7) for about 15 minutes or golden brown. For the glaze, heat the lemon juice and Golden Caster sugar then, once boiling, stir and bubble for a couple of minutes. Once the buns are baked, brush with the glaze, sprinkle with the Demerara sugar then transfer to a wire rack to cool then eat warm. method tip
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