Cardamom and Cinnamon Knots

Name: Rukmini Iyer Cardamom and Cinnamon Knots Recipe | Easy Bakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 13–16 mini buns
Ingredients: 3 cardamom pods, seeds ground, outer pods discarded; 1 x quantity all-purpose sweet dough or vegan sweet dough; 60g softened unsalted butter or vegan plant-based spread, cubed ( at room temperature); 4 cardamom pods, seeds ground, outer pods discarded; ½ tsp cinnamon; 60g soft light brown sugar; 1 medium free-range egg, beaten, or oat milk, for brushing

by Rukmini Iyer from The Sweet Roasting Tin

Aromatic with cardamom and cinnamon, these sweet buns are best served warm with a hot drink and can be stored in the freezer for later days.

Vegetarian Baking Freezer Friendly Family Friendly

Makes 13–16 mini buns

Total 45 min

Prep 30 min

Cook 15 min

Discover more delicious Cardamom recipes

From fragrant curries to spiced cakes

Introduction from Rukmini Iyer

Cardamom is my favourite spice, and these are subsequently my favourite buns – I cannot pass a bakery selling them without buying at least two (one for now, one for later). These are perfect warm with a cup of coffee: if they don’t all get eaten in one go, warm them through before serving the next day, or stash a few in a bag in the freezer for later bun-emergencies.

Ingredients

For the buns:

3 cardamom pods, seeds ground, outer pods discarded

1 x quantity all-purpose sweet dough or vegan sweet dough

For the filling:

60g softened unsalted butter or vegan plant-based spread, cubed ( at room temperature)

4 cardamom pods, seeds ground, outer pods discarded

½ tsp cinnamon

60g soft light brown sugar

To finish:

1 medium free-range egg, beaten, or oat milk, for brushing

Essential kit

You will need: a lined baking sheet and a wire rack.

Method

Stir the ground cardamom in with the dough, and continue with the method on page 180 until the dough has proved.

For the filling, mix the butter or plant-based spread, ground cardamom, cinnamon and sugar together.

Knock back the dough, then roll it out on a clean, lightly flour-dusted surface into a rectangle, approx. 30cm x 20cm.

Spread the filling all over the surface of the dough, then fold it in half lengthways (to leave you with a 30cm x 10cm thicker rectangle).

Cut the dough into 13–16 equal-sized strips, then tie each strip into a double knot. Place on a large lined baking sheet – don’t worry that they won’t all look exactly the same, they’re homestyle buns.

Leave the knots at room temperature for 20–30 minutes, until about one and a half times their original size, then preheat the oven to 180°C fan/200°C/gas 6.

Brush the knots with the beaten egg or a little oat milk – very gently, so as not to squash the dough – then transfer to the oven and bake for 15 minutes, until golden brown and cooked through. (Check them after 13 minutes if your oven runs hot.) Let the buns cool for 5 minutes or so on a wire rack before tucking in.

FOR DIABETICS: Use the xylitol version of the sweet bun dough (see page 179), and replace the sugar in the filling with 60g mashed dates.

Preview