Cardamom Tea Buns

This is an edited
extract from Handfuls
of Sunshine by Tilly
Pamment. Published
by Murdoch Books,
$45. Photography,
recipes and styling
by Tilly Pamment.

	BUNS
	250ml full-cream (whole) milk
	1 teaspoon ground cardamom
	1 teaspoon vanilla bean paste
	2 teaspoons English Breakfast tea leaves (or similar)
	500g bread flour, plus extra to dust
	80g caster sugar
	10g instant dried yeast
	½ teaspoon fine sea salt
	2 eggs, lightly beaten
	125g unsalted butter, softened
	SPICED BUTTER FILLING
	125g unsalted butter, very soft
	55g light brown sugar
	55g caster sugar
	2 teaspoons ground cinnamon
	½ teaspoon ground cardamom
	1 teaspoon vanilla bean paste
	pinch of fine sea salt
	60g almond meal
	(alternatively use 300g chocolate hazelnut spread instead of the spiced butter filling)
	SUGAR GLAZE
	55g caster sugar
	1 teaspoon English Breakfast tea leaves
	60ml boiling water

1.	To make the buns, first place the milk, cardamom and vanilla in a small saucepan. Place over low heat and bring to just below a simmer.
2.	Remove from the heat and set aside to cool until just warm.
3.	While the milk is cooling, place the tea leaves in a small spice grinder or mortar and pestle and grind until fine. Set aside.
4.	When the milk is just warm, start the dough by placing 100g of the flour, 1 tablespoon of the sugar and the yeast in a medium mixing bowl.
5.	Add 125ml of the warm milk mixture to the bowl and stir to a smooth paste.
6.	Cover and set aside for 45-60 minutes somewhere warm, until the mixture is bubbly and light.
7.	What we’re doing here is a type of pre-ferment, which improves the flavour and texture of the cooked dough, making it softer and lighter. It also makes the dough less sticky and easier to work with when shaping. You can skip this step if you are short on time, but I think it’s worth doing if you can.
8.	When the pre-ferment is ready, place the remaining 400g of flour, the remaining sugar, the salt and ground tea in the bowl of a stand mixer with a dough hook.
9.	Add the remaining milk mixture, as well as the pre-ferment and eggs, and mix on low speed until combined.
10.	Increase the speed to medium and continue to mix for 8-10 minutes until the dough is elastic and pulling away from the side of the bowl.
11.	Add the softened butter, 1 tablespoon at a time, and knead again until all the butter is incorporated.
12.	Continue to knead for 6-8 minutes more or until the dough is shiny and smooth and has pulled away from the side of the bowl.
13.	This is a pretty wet dough so don’t expect it to ball cleanly; rather you are looking for it to be stretchy and elastic, and to no longer stick to your fingers when pinched.
14.	Use buttered hands to transfer the dough to a well-buttered bowl and cover with plastic wrap.
15.	Place somewhere warm and allow to prove until doubled in size, 1-2 hours (or you can slow- prove the dough in the fridge overnight if you want to bake the buns the next morning).
16.	While the dough is proving, make the spiced butter filling by combining all the ingredients in a mixing bowl.
17.	Use a wooden spoon to mix well until smooth and light. Set aside.
18.	When the dough has risen, line two 6-hole large muffin tins (with 180ml-capacity holes) with paper cases.
19.	Gently press the air out of the dough and place it on a clean work surface, lightly dusted with flour.
20.	Using a rolling pin, or your hands, press or roll the dough out to a rectangle roughly 60 x 30cm.
21.	Spread evenly with the spiced butter filling (or chocolate hazelnut spread).
22.	Starting with the long side closest to you, roll the dough away from you into a log, making sure the seam finishes underneath.
23.	Use a sharp knife to cut it into 12 equal pieces. Place one slice, spiral facing up, in each muffin case.
24.	Set aside, covered lightly with plastic wrap, to prove again somewhere warm for 30-60 minutes until the buns are light and risen.
25.	While the buns are proving, preheat the oven to 180°C fan-forced.
26.	When the buns have risen, bake in the preheated oven for 15-20 minutes or until golden brown and cooked through.
27.	While the buns are cooking, make the sugar glaze by combining the sugar and tea leaves in a small saucepan.
28.	Add the boiling water and place over medium heat. Bring to the boil, then simmer for 5 minutes until the glaze has reduced slightly and is syrupy. Strain, discarding the tea leaves, then set aside.
29.	When the buns are cooked, remove them from the oven and brush liberally with the hot glaze.
30.	Let the buns cool slightly before serving with a big pot of something hot.

Tilly Pamment

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