Step 1

Collect together your equipment (see Recipe Notes below) and ingredients.

Step 2

First make the dough – weigh the flour, sugar, salt, cardamom and yeast directly into the bowl of a free standing mixer or mixing bowl. Stir to mix.

Step 3

Warm the milk slightly, either in the microwave or in a saucepan, to body temperature. Add to the flour mix with the egg and very soft butter. Stir to mix. (NB Save the other half of the egg to brush on the buns before cooking.)

Step 4

Attach the dough hook on your freestanding mixer and beat on low for around 5 minutes. Alternatively, knead by hand on a lightly floured surface for around 10 minutes.

Step 5

If the dough creeps up the hook, remove the dough from the hook, place it in the bottom of the bowl and continue kneading.

Step 6

Test to make sure that the dough is no longer sticky.

Step 7

Pour the oil into a mixing bowl large enough for the dough to rise and double in size.

Step 8

Transfer the dough to the oiled bowl and roll it in the oil to make sure it is covered. Cover the bowl and set aside in a warm place for the dough to double in size. This can take between 30 minutes and 2 hours depending on the temperature and altitude! (It took me 1 hour and 30 minutes in the oven in London, dough setting, 42°C.)

Step 9

Make the Cinnamon and Cardamom Butter - weigh all the ingredients into a mixing bowl and mix thoroughly.

Step 10

Preparing the buns for the oven – preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7

Step 11

When the buns have risen, mix the milk with the remaining ½ egg and gently brush over the buns.

Step 12

If using pearl sugar, sprinkle over the buns now.

Step 13

Place in the centre of a pre-heated oven and immediately turn the oven down to Fan Oven 180°C /200°C/400°F/Gas 6.

Step 14

Bake in a preheated oven for 10 – 12 minutes until golden brown and cooked through.

Step 15

Leave in the tin for 5 minutes and then transfer to a cooling rack to cool.

Step 16

Make icing, if using – mix the water with the icing sugar until no lumps of sugar remain and it is a pouring consistency.

Step 17

You can either drizzle the icing over the buns or spread a thin layer over each bun.

Step 18

Eat and enjoy! These buns are best eaten on the day they are made. However, if you have any left, they will keep for a couple of days in an airtight container. It is best to warm them before eating. I do this for a few seconds in the microwave.