Makes approximately 20 buns.

Oven: 170C, total time approximately 2hrs, cooking time 13-15min.

Dough:

50g butter

250ml standard milk, room temperature

300ml kefir, or other cultured, low fat, milk-based product

25g fresh/live yeast

50g caster sugar

5g cardamom seeds

700g strong flour

2g salt

Method:

Melt butter on low to medium heat until bubbles form. Take off heat and add milk.

Using a pestle and mortar, muddle together sugar and cardamom seeds until seeds have broken up into a powder with a few smaller pieces.

Add sugar and cardamom to yeast and leave for a couple of minutes to ‘melt’ the yeast, stir.

Add milk and butter mixture. Stir.

Add flour and kefir. Mix together lightly. Add salt.

Work dough until it’s smooth and shiny, sticks to your hand but pulls off clean (about 10 min in a dough mixer or double that if you’re working it by hand).

Cover bowl with a tea towel or clingfilm and leave to rise until it’s doubled in size, has a few air bubbles showing and does not stick to your hand anymore (30min-1hr).

Make filling while you wait.

Filling:

200g softened butter

300g caster sugar

½ teaspoon salt

1 vanilla pod, seeds scraped out

25g mrs roger’s Ceylon cinnamon

Mix all ingredients together and whip until fluffy.

1 egg, beaten

Pärlsocker/kibbled sugar, or cupcake sprinkles for topping

Method:

Roll out your dough on a lightly floured surface until 5mm thickness.

Spread your filling evenly on top.

Fold in one of the ends about 1.5 cm and roll the dough around the fold until you’ve created a ‘swiss roll’.

Cut your scroll into 80-85g buns and place either in greased Texas muffin tins, or muffin cups.

Brush your scrolls with beaten egg and sprinkle with kibbled sugar.

Let rise until 50% bigger (30-45min)

Bake in preheated oven 13-14 minutes, until nicely golden on top.

Remove from tins (if using) whilst still warm, or they will stick.

Let cool before eating.