Carrot and Cardamom Buns Recipe
Try Angela Casley's warm buns for an afternoon tea treat
I love to add grated carrot to a dish for a blast of instant colour. Here, I’ve used it in a topping for sweet cardamom buns. When making the buns, be sure to leave the dough to double in size as this is the key to lightness. The smell of the buns cooking will entice you to eat them warm, although you can also reheat them if you want. The sweetness of the coconut and sugar on top is a pleasant surprise.
CARROT AND CARDAMOOM BUNS
• 10g dried yeast
• 1 tsp sugar
• 300ml milk, warmed
• 500g plain flour
• 1 tsp salt
• 25g caster sugar
• 2 tsp ground cardamom
• 1 tsp lemon zest
• 50g butter, melted
• 1 cup grated carrot
• 1 egg, whisked
• 1 cup coconut
• 1 Tbsp caster sugar
• 1 tsp ground cardamom
1. Combine yeast and teaspoon of sugar. Sprinkle over the warmed milk and leave to stand for 10 minutes until frothy.
2. Combine flour, salt, second measure of sugar, cardamom and zest in large bowl. Add butter to milk then pour into the flour. Mix to combine, place on a lightly floured surface and knead for 10 minutes. Place in a lightly oiled bowl, cover and put in a warm area until doubled in size. This will take about 1 hour.
3. Remove to a lightly floured surface and knead in the carrot. Divide mixture into 12 balls, pinching the bottom to make them round. Place on a baking tray lined with baking paper. Leave for a further 40 minutes covered to double in size.
4. Preheat an oven to 170C.
5. To make the topping, combine egg, coconut, sugar and cardamom. Brush buns with a little egg wash then place a little topping on each bun. Place into the oven for 20 minutes until golden. Keep an eye on the topping, if it’s looking a little brown, cover with tinfoil.
6. Delicious at lunch or morning tea.Share this: