Cardamom and Walnut Buns

Perfect to accompany your morning coffee or as a sweet after dinner dessert. The cardamom flavoured filling is complemented by the texture of toasted walnuts, all wrapped up in a delicious rich brioche dough. Many thanks to Rayburn specialist Dawn Roads for this fabulous recipe.

Cardamom and Walnut Buns and Rayburn Towel


500g strong plain flour (bread flour)

1 tsp salt

50g caster sugar

7g easy bake yeast

50g butter, melted

1 large egg, beaten

180-200ml milk, tepid temperature


100g walnuts

12g cardamom seeds, ground (or use ground cardamom)

125g butter, softened

75g light brown sugar

Grated zest of one orange


150g icing sugar

Juice of the orange

1 x buttered AGA Deep Roasting Tin or a 34.5cm x 23.7cm tin for quantities below

Serves 12 

These buns are baked at 190-200°C in the Rayburn main oven, oven shelf position 4th runner down.

  1. Make up the dough by placing the flour, salt, sugar and yeast into a large bowl and mixing together. Add the melted butter, almost all the beaten egg (reserve a little for glazing before baking) and the warm milk. Mix to a soft dough and knead until smooth, approximately 10 minutes by hand or 5 minutes in a mixer. Allow the dough to rest, covered, for 10 minutes.
  2. In the meantime, make the filling. Toast the walnuts on a baking tray in a hot oven at 200°C for 4-5 minutes and then chop. Grind the cardamom seeds in a spice grinder or a pestle and mortar. Cream the butter and sugar together and mix in the walnuts, crushed cardamom seeds and orange zest.
  3. Roll the dough into a rectangle (30cm x 45cm) with the longest side of the dough towards you and spread the filling over evenly, leaving a 1cm free on the side furthest from you. Dampen this 1cm area with water – this will help the dough seam to stick together when rolled. Roll the dough up tightly and secure the seam.  
  4. Next, cut the roll into 12 equal pieces and arrange in the buttered tin. Cover with cling film or polythene and place next to the Rayburn to prove until the dough has doubled in size and the buns are touching each other. When the dough is pressed with a finger and slowly springs back it is ready to go! Brush the remaining beaten egg over the proved buns.
  5. Bake in the Main Oven for 15-20 minutes until golden and cooked through.
  6. Make up the glaze by mixing the icing sugar with the juice of the orange then pour over the hot buns. Allow to cool for 20 minutes, giving time for the glaze to be absorbed. Finally, allow to cool completely on a cake rack.

•    Melt the butter in a basin set at the back of the Rayburn Top Plate.
•    Grinding your own cardamom seeds gives the best flavour, however ground cardamom is available to purchase.

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