Star Anise, Cardamom & Cinnamon Buns
These buns were an experiment that turned out to be a revolution of flavours! I was planing for a long time to bake classic cinnamon rolls. But then one morning has changed my plans. We went to the Christmas fair and by pure accident (don’t believe it!))) found ourselves by the desk with spices. There were all spices I know and even more of those that are still unfamiliar. Do I have to tell you what happened next? 😉 I tried to keep myself in hand (and I did pretty well!), however I left the fair very cheered up . And the reason for that wasn’t just the best mulled wine I have ever had that day (shh…. it might)).
Later that day when I got home, I was beyond excited to have a package of spices in my hands and the idea of using them in my head. This is how the recipe was born. For clarity, all of the buns were eaten during 1,5 days! I think the fact speaks for itself . I wish I could put the smell of anise into photos! The technology hasn’t gotten that far, so you have an excuse to make the buns and fill with this incredible smell your kitchen.
STAR ANISE, CARDAMOM & CINNAMON BUNS
makes 12 buns
for the buns
200 ml milk
55 g butter
7 g active dry yeast
50 g sugar
375 g flour
1/4 tsp salt
1tsp ground cardamom
1 tsp ground star anise (or anise seed + pinch of allspice)
1 beaten egg
cinnamon sugar (50 g sugar + 1 tsp cinnamon)
for the filling
70 g butter, room temperature
50 g sugar
zest of 1 orange
1 tsp cinnamon
1 tsp ground star anise
1 tsp ground cardamom
1. In a saucepan over a medium heat melt the butter, add milk and let it heat through for a few seconds more. When the mixture is lukewarm (approximately 37 °C – body temperature), take it off the heat and add in active dry yeast. Mix until yeast is completely dissolved. Set aside.
2. In a big mixing bowl combine flour, sugar and spices. Make a little well in the centre and pour in the wet ingredients. Mix with a wooden spoon until all the ingredients come together and form a rough dough.
3. Turn out the dough on a floured surface and knead it until it is smooth and elastic and doesn’t stick to your hands. Shape the dough in a ball and put in a clean bowl and cover with a clean towel. Leave it in a warm dark place to rise for about an 1 hour. The dough should double in size.
4. While the dough is rising, prepare the filling. Mix all the ingredients for the filling with a wooden spoon until it is a smooth paste. Set aside.
5. Butter the muffin pan and set aside.
6. When the dough has risen, punch it down in the bowl. Turn it out and roll into a roughly 40 x 50 cm (16 x 20 inch) rectangle 3 mm (0.1 inch) thick. Spread evenly the filling on top with a wooden spoon or with your hands. Cut the dough lengthwise into 12 strips and roll each at a very slight angle to make the tops as on the photos. Place the buns into the buttered muffin pan and set aside for another 30 minutes to rise.
7. Meanwhile, preheat the oven to 225 °C (435 F).
8. When the buns are ready to go in the oven, brush them with slightly beaten egg and sprinkle with cinnamon sugar.
9. Bake for 10 – 15 minutes, until they are golden brown in colour.
– Xo Xo