This fab recipe uses the same dough method as my Pumpkin Spiced Rolls and Chelsea Buns. It's relatively simple, and can easily be adapted – in fact, the only tricky element here is forming the knots.
As you can see from my buns, which vary in shape and size, I'm no expert myself! I learnt how to make these knots by watching YouTube tutorials (this video shows you the technique – skip to 7 mins 20 secs).
Don't worry too much if you struggle to get the hang of it. There are loads of different ways to tie these, and as long as you have a rough swirly knot, they'll be fine, and taste just as delicious!
If you can, use cardamom seeds fresh from the pods, rather than ready-ground, as the flavour when you crush them yourself is far superior.
The sugar pearls I've used here aren't compulsory – however, they are traditional, and they add a fabulous sweet, crunchy texture. The best ones are the Swedish, which you can buy on Amazon – Ocado also sells a slightly different version.
For the dough
350g 00 flour, plus extra for dusting
50g coconut or soft brown sugar
1 tsp vanilla extract
1 tsp ground cardamom seeds, from about 7 pods
7g sachet dried yeast
30g vegan butter, melted
Pinch of salt
200ml oat milk
For the filling
2 tbsp 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 cardamom sugar
1 tbsp ground cardamom seeds, from about 10 pods
1 tbsp caster sugar
2-3 tbsp sugar pearls
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