Recipe - Anjas Cinnamon Cardamom Buns

8 ounce Strong plain flour
One half teaspoon Salt
One half ounce Butter or margarine
1 Envelope active dried yeast
4 fl Milk; warmed
1 Egg; beaten

SPICE FILLING
Melted butter
2 ounce Sugar
2 teaspoon Ground cinnamon
One half teaspoon Ground cardamom

SUGAR GLAZE
1 tablespoon Sugar
1 tablespoon Water

Grease a 7" square cake tin. Sieve Flour and salt into warm bowl. Run in
fat finely. Mix in dried yeast then add milk and beaten egg. Mix and knead
to soft elastic dough. Cover and put to ride until doubled. Knock back and
roll dough to oblong 12" x 9". Brush with melted butter and sprinkle with
sugar mixed with spices. Roll up from the longest side. Seal edge with
water and cut into nine slices. Place cut side down into tin. Prove until
puffy, then bake at 375F, 190C for 30 minutes. Brush with sugar glaze while
hot. Turn out and pull apart.

NOTES : My favourite! Freezes quite well too

Recipe by: Adapted by Anja Wolle 1995 from a Chelsea bun recipe

Posted to MCRecipe Digest V1 #901 by Anja Wolle
Anja.Wolle@home.cam.net.uk on Nov 12, 1997