Food and Travel Magazine | Blueberry and cardamom buns
Warm and sweet with jam oozing out with each bite – make fancy twists or follow the simple version to roll the dough: the results are equally satisfying.
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Ingredients
- 20g fresh yeast or 7g active dried yeast
- 90g caster or coconut sugar, plus 2tbsp caster sugar, for the syrup
- 1tbsp black cardamom seeds, freshly ground
- 1tsp salt
- 500ml milk of your choice, at room temperature
- 150g salted butter, at room temperature, roughly chopped
- 550g plain flour, plus extra to dust
- 200g wholemeal or plain flour
- 1 medium egg, beaten, to glaze
- 250g frozen or fresh wild blueberries
- zest and juice 1 lemon
- 2tbsp sugar or maple syrup
- 2tbsp cornflour
- 200g salted butter, at room temperature
- 75g caster or coconut sugar
- 1tbsp cardamom seeds, freshly ground
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