These delicious sweet buns are flavoured with crushed cardamom. As an experiment, I put apricot jam on top of two of the buns just before baking (apricot bun is on top right of photo).
I decided to shape half the dough into buns and half into a 3-strand braided loaf and a 4 strand braided round loaf.
The crumb is beautifully soft and moist. Absolutely delicious with or without extra butter! (The extra butter is really unnecessary!)
We loved this bread so much that I decided to use cardamom bread dough to make hot cross buns rather than make our more traditional hot cross bun recipe. And to serve with Easter dinner, I baked a braided loaf.
Just before baking, gently brush the shaped bread with cream. Put narrow strips of plain dough across each bun to form crosses. The dough for the crosses was a mixture of flour, water and a trace of salt. This was kneaded, left to rest for about 30 minutes, then rolled out thinly and julienned. (See Easter 2009's baked braided loaf here.)