I admit it. I. Love. Christmas. And I honestly don’t see anything wrong with listening to Christmas music year round. Unfortunately, J disagrees so we’ve had to negotiate a listening schedule we can both abide by. That means no Christmas tunes before my birthday at the end of October. It used to be no Christmas tunes until after Thanksgiving, but as we keep moving to countries that don’t celebrate Thanksgiving for J’s schooling, I’ve managed to gain a little ground.
Anyway, in preparation for the upcoming Yuletide season I’ve had a lovely weekend filling our home with the delicious smells of Christmas and working on an Advent Calendar that I’d fully intended to make last year, and am determined to have finished in time for Advent this year!
One of my favorite hangouts in Edinburgh is a lovely cafe called Peter’s Yard. It is situated just off a gorgeous park, and come rain or shine the cafe always feels light and airy. I love it. On top of the perfect-for-me atmosphere, they also have the MOST incredible baked goods. My absolute favorite pastry is their cardamom bun. Truly delicious, and mildly addictive. Served alongside a steaming mug of Rooibos tea and a good book and that’s me sorted for the afternoon. I’ve been wanting to try my hand at making some cardamom buns for awhile now, and though they aren’t quite the same as the buns from Peter’s Yard, they are quite tasty, and a good substitute in a pinch.
(adapted from Tessa Kiros’s recipe in Falling Cloudberries)
- 250 ml (1 cup) milk
- 100 g (3 1/2 oz.) caster sugar
- 2 packets active dry yeast
- 1 egg, lightly beaten
- 125 g (4 1/2 oz.) butter, softened
- 1 1/2 tsp. ground cardamom
- 1/2 tsp. allspice
- 1 tsp. salt
- 470 g (4 1/4 cups) plain white flour
- 2 tsp. ground cinnamon
- 1 tsp. freshly crushed cardamom seeds
- 50 g (1 3/4 oz.) caster sugar, plus 1 tbsp. for sprinkling on top of prepared buns
- 80 g (2 3/4 oz.) butter, softened
- 1 egg, lightly beaten
Put the milk and sugar in a bowl, stir to dissolve sugar. Add yeast, leave for 10 minutes, or until the yeast begins to activate. Add the egg, butter, cardamom, allspice and salt and mix in. Add the flour, bit by bit, mixing it in with a wooden spoon until you need to use your hands, and then turn it out onto the work surface to knead. It may seem a little too sticky initially, but will become compact and beautifully soft after about 5 minutes. Put the dough back in the bowl, cover with a clean cloth, and leave in a warm place until it has doubled in size (1 1/2 – 2 hours).
To make the spiced butter, mix together the cinnamon and sugar. Divide the butter into four portions and keep on one side.
Put the dough on a floured work surface roll out to a rectangle measuring 20×16. Spread softened butter over the surface of the dough with a palette knife or blunt knife. Sprinkle with spice mix, covering the whole surface with quick shaking movements of your wrists. Lightly press dough to push spice mixture into the butter. Fold the bottom 1/3 of dough over itself. Next fold the top third down, so that the dough has been folded as you would fold a letter, only in a landscape, not portrait orientation. Then, using a pizza cutter or sharp knife, cut 1″ strips of the folded dough. Take each piece and tie into a knot, tucking the ends under.
Line two large baking trays with baking paper, or bake in two lots if you only have one tray. Put the buns on the baking trays, leaving space for them to puff and rise while they bake. Brush lightly with beaten egg and sprinkle a little sugar, cinnamon and crushed cardamom over the top.
Leave the buns to rise for half an hour and preheat your oven to 180C (350F/Gas 4). Bake them for about 20 minutes, or until they are golden. Check that they are lightly golden underneath as well before you take them out of the oven. Serve hot, warm or at room temperature and, when they are cool, keep them in an airtight container so they don’t harden.
Makes about 20 buns.
This next project is one that I have been working on for far too long. I first saw it here, and have been dreaming about making one for our home ever since. Well, this year is the year, and this weekend I’ve been busy cutting all my squares for the pockets and lovely red felt numbers to mark the days. I’m so excited for the finished project and can’t wait to hang it up to use this year! What do you think, is mid-November too early to start decorating for Christmas? Here’s a pic of my progress so far, I promise to post another once I’ve got it finished. Now I just have to figure out what to fill the sweet pockets with…