Rose Cardamom Buns
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A beautiful bun to make while roses are in bloom! From the amazing Loria Stern.
You’ll need 2 mixing bowls, jug, spatula, baking tray
Makes 12 buns.
Ingredients (when in italics available from the van)
Dough:
1 cup warm milk (105 degrees F) (or coconut milk for vegan)
100g demerara sugar (30p)
1 tablespoon active dry yeast (approx15p)
2 eggs (or flax/chia egg for vegan)
6 tablespoon melted butter (or coconut oil for vegan)
½ teaspoon salt (approx 5p)
1 teaspoon cardamom (we ground seeds from our pods, approx 25p)
600g all-purpose flour
Filling
2 cups rose petals (washed)
50g coconut sugar sugar (40p)
1/4 cup rose water (we didn’t have so left this out)
6 tablespoon softened butter (or coconut oil for vegan)
extra 2 cups loose rose petal (washed)
Total cost from Incredible Bulk approx £1.15
Method:
Make the dough first by warming milk so that it’s lukewarm and pour into the mixing bowl with 1 Tablespoon sugar and 1 Tablespoon yeast. Stir and let it sit (proof) for five minutes or until it becomes foamy.
Then add the rest of the sugar, butter, eggs in the bowl with your proofed yeast, and mix until combined. Add the flour, salt and cardamom, and mix.
Knead dough until a large ball is formed and pulls away from the sides of the bowl. The dough should be smooth. If the dough seems too sticky, add 1 tablespoon more flour at a time until a smooth ball is formed.
Transfer the dough to a lightly floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form into a ball and lightly grease your bowl and place the dough instead, cover the bowl with a tea towel and put the bowl in a warm place to rise. Let the dough rise in a warm place for about 1 hour or until dough has doubled in size.
In the meantime, make filling. In a medium size bowl, stir together rose water and sugar. Then gather 2 cups rose petals, pink and red petals work best, wash off in a colander. Place in the bowl with your rose water and sugar and massage so that the rose petals macerate with the rose water and sugar mixture. Set aside.
Once dough is ready star to make the rolls. Sprinkle a flat work surface with flour.
Gently press the air out of the dough and form it into a rectangle.
Roll the dough into a 24” x 12” rectangle that is about ¼ inch thick.
Spread your softened butter with spatula/knife.
Evenly spread your macerated rose petals on the dough rectangle, trying to cover the surface to the sides. Scatter the other 2 cups of washed rose petals on the dough.
Roll up the dough tightly and cut into 12 equal sized rolls (each roll about 2” wide). Dividing the dough in half each time for the best (most even results without measuring!)
Line a baking sheet with parchment paper and then place your rolls 4 x 3 on the sheet.
Cover with your tea towel and let rise until nearly doubled in a warm place, about 30 minutes.
Preheat oven to 175 C.
*Optional: Swipe each roll with egg wash for a more golden, shiny bake
Once the rolls are doubled in size, bake them in the preheated oven until golden brown, about 15-18 minutes.
Zero Waste Tips
Can be frozen if needed.
Make your own rosewater by steeping extra foraged rose petals in water.
Find butter in paper or use coconut oil found in reusable glass jars.