10/06/2021
The radiant warmth of the Rayburn cooker is ideal for perfecting these delicious cardamom and walnut buns.
Ingredients:
1 x buttered AGA Deep Roasting Tin or a 34.5cm x 23.7cm tin for quantities below
Dough:
500g strong plain flour
1 tsp salt
50g caster sugar
7g easy bake yeast
50g butter, melted
1 large egg, beaten
180-200ml milk
Filling:
100g walnuts
12g cardamom seeds, ground (or use ground cardamom)
125g butter, softened
75g light brown sugar
Grated zest of one orange
Glaze:
150g icing sugar
Juice of the orange
Serves 12
Method:
1. First, make the dough. Mix the flour, salt, sugar and yeast in a large bowl, then add the melted butter, almost all the beaten egg (reserve a little for glazing) and the milk. Mix to a soft dough and knead until smooth, about 10 minutes by hand or 5 minutes in a mixer. Allow the dough to rest, covered, for 10 minutes.
2. In the meantime, make the filling. Toast the walnuts on a baking tray in a hot oven (200°C) for 4-5 minutes, then remove from the oven and chop. Grind the cardamom seeds in a spice grinder or a pestle and mortar. Cream the butter and sugar together and mix in the walnuts, cardamom and orange zest.
3. Roll the rested dough into a rectangle. With the longest side of the dough towards you spread the filling over evenly, leaving a 1cm gap on the side furthest from you. Dampen this 1cm area with water to help the dough to stick together. Roll the dough up tightly and secure the seam.
4. Cut the roll into 12 equal pieces and arrange in a buttered tin. Cover with cling film and place next to the Rayburn to prove until the dough has doubled in size. Brush the remaining beaten egg over the buns.
5. Bake in the main Rayburn oven, on the fourth runner down, at 190-200°C for 15-20 minutes until golden and cooked through.
6. Mix the icing sugar with the juice of an orange to make the glaze. Once the buns are cooked, pour the glaze over and allow to cool for 20 minutes, then cool completely on a cake rack.
