Julia Busuttil Nishimura’s cinnamon buns

Makes 15 buns

80 g unsalted butter, softened

13⁄4 tablespoons caster sugar
275 ml full-cream milk, plus 1 teaspoon extra for brushing
1 teaspoon vanilla extract
10 g active dry yeast
450 g (3 cups) plain flour, sifted
1 teaspoon freshly ground cardamom
Pinch of sea salt
1 egg
Pearl sugar, for topping (see note)
For the filling
100 g unsalted butter, softened
2 ½ tablespoons brown sugar
2 ½ tablespoons caster sugar
2 teaspoon ground cinnamon
Cream the butter and sugar together until pale and fluffy. Warm the milk and vanilla in a small
saucepan over a low heat until lukewarm, about 35°C.
Stir in the yeast then add to the butter and sugar mixture, stirring to combine. Add the flour,
cardamom and salt and mix with your hands until a shaggy dough forms. Tip out onto a clean work
surface and knead for about eight minutes or until the dough is smooth and elastic. Transfer to a
clean bowl, cover with a cloth or plastic wrap and allow to prove in a warm space for 45 minutes or
until doubled in size.
Meanwhile, to make the spiced filling, combine the ingredients in a small bowl and mix to a smooth
paste. Set aside.
Preheat the oven to 220°C. Line two baking trays with baking paper.
Knock the air out of the dough and tip onto a lightly floured work surface. Roll out to a 40 cm × 30
cm rectangle. Spread the filling evenly over the dough, right up to the edges. Starting at the longer
edge, roll the dough into a sausage shape. Using a sharp knife or pastry cutter, cut into 3cm wide
slices. Place the buns, spiral-side up, onto the prepared trays. Whisk the egg with the extra milk and
brush over the buns. Sprinkle generously with the pearl sugar.
Turn the oven down to 190°C and bake for 15–20 minutes until golden and puffed. Eat warm or at
room temperature on the day of baking, or on the following day lightly warmed under a grill.
Note: Pearl sugar, sometimes called nib sugar or hail sugar, is a coarse white sugar most commonly
used in European baking. It typically doesn’t melt during baking so is perfect for scattering over
buns, waffles and cakes. Pearl sugar can be found in select baking supply stores; substitute
demerara sugar if unavailable.