CHRISTMAS - Cardamom and Chocolate Gingerbread Spiced Buns Recipe

It is very dark already at 5pm, and the Christmas lights are just beginning to pierce the blackness here and there. A little twinkle appearing to strengthen our resolve.

This was the first weekend of Christmas activity in our house. We took the opportunity of two days at home, to fill the rooms with the scents of cinnamon, ginger and nutmeg. Have you begun yet?

I have a free Ebook in my shop for download, filled with Christmas planning tips and ideas! Print out this gorgeous recipe to keep with it.

I loved how my daughter warmed one of these in the oven last night, watching the Great British Bake Off final, as they struggled to make Belgian buns for their technical challenge. They weren’t given any instructions, so luckily I have these!!

RECIPE

DOUGH

300mls whole milk

1 tsp ground cardamom

50g butter, cubed

450g strong white flour

1 tbsp ground ginger

7g fast action yeast

50g caster sugar

1/2 tsp salt

1 tbsp dark cocoa powder

1 free-range egg

Warm the milk in a saucepan with the cardamom and bring almost to boil. Remove from the heat and stir in the butter. Set aside to cool.

Mix together the dry ingredients: flour, sugar, ginger, yeast, cocoa and salt. Make a well in the centre and add one beaten egg. Once the milk is cooled to a lukewarm temperature, mix it through until it comes together in a very sticky dough.

Knead for 10 minutes (I use the stand mixer). Transfer to a clean, lightly oiled bowl. Cover with clingfilm and place in a warm area for about an hour, until it has nearly doubled in size.

FILLING

100g softened butter

80g soft brown sugar

Zest of 1/2 an unwaxed orange

2 tsp ground ginger

1 tsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground allspice

Beat all these ingredients together to create a spreadable paste.

ASSEMBLY

Lightly flour your work surface. Tip out the dough and roll around in the floured surface to dust it lightly. Cut in half.

Roll out the first piece to create a rectangle, approximately 30cm x 45cm. Spread half the filling on top. Fold it in three, from the short edges, to enclose the filling in layers. Cut the dough into 6 even long strips and twist into a knot.

Lay on a baking tray, leaving room for them to prove again. Repeat with the second half of the dough to finish with twelve buns. Cover and leave in a warm place for about 30 minutes to prove again.

Preheat the oven to 200 degrees.

Brush with beaten egg and sprinkle with a little demerara sugar.

Bake in the preheated oven for 8 - 10 minutes, until golden brown.