Ingredients
- 300 ml of milk
- 12 pods of cardamom pods, crushed
- 50 g of butter
- 425 g of plain flour
- 7 g of dried yeast
- 60 g of caster sugar
- 1 large egg
- 75 g of butter (for filling), softened at room temperature
- 50 g of soft brown sugar
- 2 tsps of cinnamon
- 150 g of fresh raspberries
- 1 medium egg (for filling)
- 2 tablespoons of demerara sugar
Method
Step 1
Put the milk in a small pan and bring to the boil, add the butter and cardamom and leave to infuse for about 30 minutes.Step 2
Meanwhile place the flour, yeast and sugar in a large bowl and mix well.Step 3
Make a well in the dry ingredients, add the egg, strain in the milk, and mix everything together to make a soft dough. Tip the mixture out onto a floured surface and knead it for about 5minutes. It will start to come together to form a soft springy dough and so preserver with it. Place the dough in a lightly oiled clean bowl and cover with cling film. Place in a warm place and leave to rise for about 2 hours.Step 4
Make up the filling by simply beating all the ingredients together leaving out the raspberries until smooth.Step 5
Heat the oven to 200C/fan 180C/gas 6. Roll out the dough to a large rectangle measuring 40 x 50cm.Step 6
Spread the filling over the dough and then sprinkle over the raspberries. Fold the dough over and roll over gently with a rolling pin to crush the raspberries. Pop the sheet of dough in the fridge for just 10 minutes this will make it easier to slice at the next stage.Step 7
Cut the dough into 3cm width strips using a pastry cutter or sharp knife. Twist the pastry and then wrap twice around your hand to form into a knot. Place on a parchment lined baking tray. Brush with beaten egg and sprinkle with the sugar.Step 8
Bake for 12 – 15 minutes until golden.