- 75g butter
- 150ml milk
- 12 cardamom pods, seeds removed and crushed
- 7g sachet dried yeast
- 75g caster sugar
- 450g strong white bread flour
- ½ tsp salt
- 100g California Raisins
- 1 medium egg, beaten plus 1 medium egg yolk
In a small saucepan heat the butter, milk and cardamom until just steaming but not boiling, then set aside and cool until it’s lukewarm.
In a small bowl, stir 2 tbsp of the lukewarm milk into the yeast with a pinch of the sugar using a wooden spoon. Leave for 5 minutes until the yeast bubbles.
Place the flour, remaining sugar, salt and half the raisins in a large bowl or the bowl of a stand mixer. Mix in the remaining milk mixture, the whole egg and the yeast mixture until a soft dough is formed. Turn the dough onto a lightly floured surface and knead for 8-10 minutes or use the stand mixer with a dough hook for 6-8 minutes.
Form the dough into a large ball and place in a large greased bowl. Cover with clingfilm and leave to prove in a warm place until doubled in size, about 1-2 hours.
Knock back the dough and knead in the remaining raisins. Divide into 6 and shape into smooth balls. Place them on a parchment lined baking tray, making sure the smoothest side is up. Cover with clingfilm and leave in a warm place for about 1 hour.
Preheat the oven to 200oC, gas mark 6.
Mix the egg yolk with 1 tbsp water and brush over the rolls. Bake in the centre of the oven for about 15-20 minutes until golden on top. Cool on a wire rack.
Great served warm with jam or just butter. Try using ground cinnamon instead of the cardamom.