Swedish cardamom buns | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Combine all the dough ingredients, using either an electric mixer or a wooden spoon, until you have a sticky dough.
• Once the dough is ready, place it on a lightly dusted surface, and roll into a large rectangle about 0.5 cm thick.
• Using a sharp knife or pizza cutter, slice the dough in half width ways, then cut each half in half again. Cut each quarter into 3 strips, leaving you with 12 strips.
• Cut each strip almost in half lengthways, leaving a 1-inch piece at the end of each strip still connected.
• Hold both ends, and lightly shake and pull to stretch the dough out. Twist the strands around your fingers to form a spiral.
• Cover the knots in cling film or a clean kitchen towel, and allow to prove for another hour somewhere warm. Don't leave them for longer than an hour, otherwise they could over-prove.
• 15 mins before your knots are ready, preheat the oven to 180°C/fan 160°C/Gas 4.
• Meanwhile, add the water and sugar for your glaze to a small pan and bring to a boil. Reduce the heat, allow to bubble for a couple of minutes, then take it off the heat and set aside.
• Combine the ground cardamom with the sugar and set aside.