1 quantity any one of the three basic Sweet Wheat Bun Doughs (see book, pages 258-9)
Plain all-purpose flour, for dusting
For the filling:
1 50 g/5 oz (1 stick plus 2½ tablespoons) butter, at room temperature
90 g/3¼ oz (½ cup) sugar
1½ tablespoons finely ground cardamom seeds
For the topping:
2 tablespoons golden syrup
50 g/2 oz (¼ cup) sugar
½ tablespoon finely ground cardamom seeds
Follow the instructions for one of the sweet wheat bun doughs on pages 258–9. While the dough is rising, make the filling by mixing all of the ingredients together in a bowl.
Line 2 baking sheets with baking (parchment) paper. Tip the dough out onto a lightly floured work counter and knead it for a minute. Divide the dough in half and roll out each half into a rectangular shape about 1–1.5 cm/½ –¾ inch wide and the length of a baking sheet. Spread the filling onto the dough rectangles and fold one half of it onto the other, then cut the folded dough rectangles into 4-cm/ ½-inch wide slices. Make a cut in each slice, almost all the way to the end, creating the shape of a pair of trousers (pants). Twist each ‘leg’ and then tie them together as a knot, tucking the end pieces under the bun. Put the buns on the prepared baking sheets and leave to rise for 30 minutes, or until doubled in size.
Meanwhile, preheat the oven to 220°C/425°F/Gas Mark 7.
Make the topping by mixing the golden syrup and ½ tablespoon water together in a bowl. In a separate bowl, mix the sugar with the cardamom.
Bake the buns for about 10 minutes. Remove the buns from the oven and brush them with the syrup, then sprinkle the sugar-cardamom mix on top. Leave to cool on wire racks.
Adapted from THE NORDIC BAKING BOOK by Magnus Nilsson (Phaidon, October 2018).
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