Sticky Cardamom Buns
Warm the Rude Health Almond Drink in a saucepan until it’s hot but not boiling. Add 2 tsp of the ground cardamom and 50g of butter. Stir to dissolve the butter, then set aside to cool.
Add the flour, 75g of the sugar, the yeast, cinnamon, vanilla extract and ½ tsp of salt into a large mixing bowl or stand mixer. Mix until combined, then pour the milk mix through a sieve into a bowl. Bring together and then either tip your dough out onto a work surface and knead for about 10 mins, or about 5 mins in a stand mixer with a dough hook. Once the dough is smooth and springy, clean out the bowl, oil it lightly, and then return the dough to the bowl.
Cover the bowl with cling film and allow the dough to prove for about an hour somewhere warm, or in the fridge overnight.
Preheat your oven to fan 170°c
To make the filling, mix the remaining 170g of butter with the remaining sugar and 1 tsp ground cardamom until you have a soft paste.
Line 2 baking trays with greaseproof paper. Knock back the dough to remove the air, then use a rolling pin to roll it into a rectangle roughly 40x60cm in size. Now, you’re going to want to spread all of the cardamom butter edge-to-edge across the entire surface. Fold the dough into thirds, like a leaflet, so that you have three equal layers one on top of the other. Next, roll that dough again to compress the layers and make a slightly bigger rectangle.
Slice the rectangle widthways into about 12 even slices. Take a slice and gently twist each end of it until it forms a spiralled sausage, then wrap it around 3 fingers so you have a loop, and finally knot it in on itself. Place each bun on a baking tray as you go. Once they’re all knotted and ready, cook in the oven for about 20 mins until golden brown.
While the buns are baking, make a simple syrup with 5 tbsp of water, 5 tbsp caster sugar and ½ tsp of ground cardamom. Once the buns are out of the oven, brush with the syrup as they cool. Best enjoyed the same day!