Cardamom buns

Makes 16

In advance, prepare filling by mixing together:

• 2 tsp cardamom seeds (1tbsp)

• 100g butter (room temperature)

• 50g brown sugar

• 50g granulated sugar

• 1 tsp vanilla extract

Then make dough:

• 250 ml almond milk (room temperature)

• 1 tbsp psyllium husk powder  (2 tbsp)

• 25 g fresh yeast (or 2 tsp instant yeast)

• 125 g caster sugar

• 1/2 tsp cinnamon

• 450g GF strong bread flour

• 1 tsp salt

• 125 g butter (room temperature)

• 1/2 tsp xanthan gum (0 xanthan gum)

Mix milk, psyllium husk, yeast. Add to sugar and spices. Add flour and salt. Add butter.

Shape into buns:

Roll out to 10mm thick. Spread on filling. Fold in half. Roll again.

Using a pizza cutter, split into 16 strips.

Roll strips up, twisting every full circle so it's knot shaped. 

Put on 2 large baking trays, cover with cling film. Leave to rise for 2h.

Bake:

Brush with whisked egg + water.

Preheat oven to 190C fan, bake for 10-12 mins.

Topping:

Pearl sugar

Review:

Dense, soft; acceptable texture but didn't rise at all - yeast interacted badly with psyllium husk? Too hot? Slightly too much cardamom.
Have reduced psyllium husk and added xanthan gum, removed cardamom from dough and reduced quantites in filling in instructions.