Ingredients
- 500 gr. plain flour, plus extra for dusting
- 50 gr. caster sugar
- 14 gr. sachets of dried yeast
- 300 ml whole milk
- 250 gr. unsalted butter, cold
Filling
- 1 tablespoon ground cardamom
- 1 tablespoon ground cinnamon
- 100 gr. light brown muscovado sugar
- 90 gr. caster sugar , plus 3 tablespoons
- 8 clementines
- 50 gr. unsalted butter
Method
- 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 3 – 4′, or until smooth, 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 20 x 30cm.
- Chill in the fridge for 15′.
- On a lightly floured surface, roll the dough into a rectangle about 20 x 45cm.
- 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 20 x 45cm.
- Fold as before, then wrap in clingfilm and pop in the fridge for 45′.
- Repeat this process twice more, chilling in between.
- Combine the cardamom, cinnamon and sugars, then finely grate in the clementine zest.
- Melt the butter and grease a 12-hole deep muffin tin.
- Roll the dough to 30 x 50cm, brush with the remaining melted butter and evenly sprinkle over the spiced sugar.
- Roll up tightly lengthways, trim the ends so it’s 45 cm long, 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.
- Chill the tin of buns in the fridge for 30′, or overnight.
- Preheat the oven to 190 ºC.
- Place the muffin tin on a tray in the centre of the oven and bake for 30 – 35′, rotating halfway, or until golden.
- Cover with foil for the final 10′ if they are browning too much.
- Flip onto a wire rack, then scatter over the 3 tablespoons of caster sugar to serve.