125g unsalted butter, softened, plus extra to grease
For the filling
125g unsalted butter, very soft
55g light brown sugar
55g caster sugar
2tsp ground cinnamon
1/2tsp ground cardamom
1tsp vanilla bean paste
60g ground almonds
For the glaze
55g caster sugar
1tsp English Breakfast tea leaves
Method
To make the buns, put the milk, cardamom and vanilla in a small pan. Put over a low heat, bring to just below a simmer, then remove from the heat and set aside to cool until just warm. While the milk is cooling, put the tea leaves in a small spice grinder or pestle and mortar, grind until fine and set aside.
When the milk is just warm, start the dough. Put 100g of the flour, 1tbsp of the sugar and the yeast in a medium mixing bowl. Add 125ml of the warm milk mixture to the bowl and stir to a smooth paste, then cover and set aside for 45-60 minutes somewhere warm until the mixture is bubbly and light (you are making a kind of pre-ferment).
Put the remaining 400g flour, the remaining sugar, the salt and ground tea in the bowl of a stand mixer with a dough hook. Add the remaining milk mixture, as well as the pre-ferment and eggs, and mix on low speed until combined. Increase the speed to medium and continue to mix for 8-10 minutes until the dough is elastic and pulling away from the side of the bowl. Add the softened butter, 1tbsp at a time, and knead again until all the butter is incorporated.
Continue to knead for 6-8 minutes or until the dough is shiny and smooth and has pulled away from the side of the bowl. This is a pretty wet dough so it won’t ball cleanly – it should be stretchy and elastic and no longer stick to your fingers when pinched. Butter a separate bowl and, using buttered hands, transfer the dough to it and cover with cling film. Set aside somewhere warm to prove for 1-2 hours until doubled in size.
Meanwhile, make the spiced butter filling by combining all the ingredients and a pinch of fine sea salt in a mixing bowl. Use a wooden spoon to mix well until smooth and light and set aside.
When the dough has risen, line two six-hole large muffin tins (with 180ml capacity holes) with paper cases. Gently press the air out of the dough and place it on a clean work surface lightly dusted with flour. Using a rolling pin, or your hands, press or roll the dough out to a rectangle roughly 60x30cm.
Spread evenly with the spiced butter filling. Starting with the long side closest to you, roll the dough away from you into a log, making sure the seam finishes underneath. Use a sharp knife to cut it into 12 equal pieces. Place one slice, spiral facing up, in each muffin case. Set aside, covered lightly with cling film, to prove again somewhere warm for 30-60 minutes until the buns are light and risen.
Preheat the oven to 200C/180C F/Gas 6. Bake the risen buns for 15-20 minutes or until golden brown and cooked through.
Meanwhile, make the sugar glaze by combining the sugar and tea leaves in a small pan. Add 60ml boiling water and set over a medium heat. Bring to the boil, then simmer for 5 minutes until the glaze has reduced slightly and is syrupy.
Strain, discarding the tea leaves, and set aside. When the buns are cooked, remove them from the oven and brush liberally with the hot glaze. Let the buns cool slightly before serving.
RECIPES AND PHOTOGRAPHS TAKEN FROM HANDFULS OF SUNSHINE BY TILLY PAMMENT, PHOTOGRAPHY BY MATILDA PAMMENT (MURDOCH BOOKS, £22)
