200g plain white flour

100g strong white flour

60g sugar

A few pinches of salt

7g dried yeast

1/2 tsp ground cardamom, (more if you like)

40g butter, melted

250ml whole milk

Filling:

50g butter

sugar ground sweet cinnamon

1 egg for brushing

Mix all the dry ingredients for the dough and add the butter and milk. Knead thoroughly with a wooden spoon, and add a little extra flour if it gets too sticky. Leave to prove in a warm place for an hour. Roll out the dough to a long rectangle, and place small chunks of butter evenly across the surface. Sprinkle generously with sugar and cinnamon. Roll the rectangle from the short end until you have a thick short roll. Cut slices of (roughly 3cm thickness) gently with a sharp knife. Place swirls on a baking tray lined with baking paper. Cover with clingfilm and leave to prove for another 40min. Whisk the egg and brush evenly on all the swirls. Bake for 20 min at 220 degees celcius. This baking time and temperature is used for my mini oven, times may vary for larger, normal sized ovens. You should be fine by setting your oven to 200-210 degrees celsius and bake the buns for 10-15 minutes.