The only tricky element here is forming the knots, however as you can see from my buns, I'm no expert, mine all vary in shape and sizes. I learnt by watching YouTube tutorial videos and you can watch my Instagram how-to video too. Don't fuss too much ,there are loads of different ways to make the knots and as long as you have a rough swirly knot, they'll be fine. Whichever type you choose, they'll taste just as delicious!
Use cardamom seeds fresh from the pods, not the ready-ground stuff - unless you don‘t have a pestle and mortar or high-powered blender to blitz them in - the flavour is far superior and fresher.
The sugar pearls are not compulsory, however they are traditional, and I do recommend you use them to add that sweet crunchy texture. The best ones are the Swedish ones you can buy on Amazon and Ocado also sell a slightly different version.
For the dough
350g oo flour plus extra for dusting
50g coconut sugar/soft brown sugar
1 tsp vanilla extract
1 tsp ground cardamon seeds from about 7 pods
7g sachet of dried yeast
30g vegan butter melted
200ml oat milk
For the filling
2tbs ground cardamom seeds from about 20 pods
50g soft brown sugar
50g vegan butter
For the glaze
¼ cup caster sugar
¼ cup water
For the cardamon sugar
1 tbs ground cardamon seeds from about 10 pods
1 tbs caster sugar
2-3 tbs sugar pearls
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