Cinnamon buns

1. In a small saucepan, warm the butter, milk and salt until the butter has melted, then set aside until just lukewarm.
2. In a large bowl, mix the two flours with the yeast, cardamom and sugar.
3. Make a well, crack in the egg, pour in the lukewarm milk and stir to a sticky dough, switching to your hands as it firms up.
4. Rub a teaspoon of olive oil over the work surface, turn out the dough and knead hard for 5 to 8 minutes, using a scraper when it sticks. Don't be tempted to add flour, or the buns will be dry. Stop once the dough is less sticky, smooth and springy.
5. Shape into a ball, drop into a greased bowl, cover with a tea towel and leave somewhere warm to prove for an hour, or until doubled.
6. Meanwhile make the filling: beat the softened butter with half the sugar and 1 tbsp cinnamon until fully combined, and mix the rest of the sugar and cinnamon together in a separate bowl.
7. Turn the risen dough onto a floured surface and roll it into a rectangle of roughly 36 x 24cm, then spread the cinnamon-sugar butter right to the edges.
8. With the long edge facing you, roll it into a cylinder and cut into 12 even slices.
9. Sit each slice on a flattened paper case on a baking tray, or press into a greased muffin tin for taller buns. Cover and prove again for 30 to 45 minutes, until risen.
10. Heat the oven to 200C/180C fan/gas 6. Brush the tops with beaten egg, dust generously with the cinnamon sugar and bake for 12 minutes until deep golden brown. Eat warm.

Tips from the ZestyPlate Kitchen

• Hold your nerve and don't keep adding flour as you knead; a slightly tacky dough is what gives you soft, moist buns.
• Cardamom does the heavy lifting on flavour here, so it's the one thing not to leave out.
• Roll the dough out evenly and reasonably snug so the spirals come out neat and defined.
• Take them out while deep golden rather than dark; an extra few minutes turns them dry.