Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the milk in a small pan until just steaming. Put the bread mixture into a bowl and pour in the warm milk and crack in the eggs. Mix to a rough dough, then knead for 5 minutes on a lightly floured worksurface until smooth. Tip into a bowl and leave to prove for 1 hour 30 minutes-2 hours or until doubled in size.
Put the butter into a bowl with the cardamom and half the sugar, and beat with electric beaters until really soft.
Roll out the dough on a lightly floured worksurface to ½cm thick, then spread over the butter in an even layer. Sprinkle the remaining sugar on top. Roll the dough up into a tight spiral, then cut into 12 logs. Butter a 12-hole muffin tin and put the logs into the holes with the spirals facing up, then leave to rest for 1 hour-1 hour 30 minutes.
Heat the oven to 180C/fan 160C/gas 4 and bake the buns for 20-25 minutes or until risen and golden on the outside. Cool on a wire rack.