Pistachio buns,

Cardamom

Melt half the butter in a saucepan. Add the milk and heat to 37°C. Pour the mixture into the bowl of a stand mixer. Dilute the fresh yeast. Then add the salt, half the sugar and the freshly ground Forest Cardamom.

Start kneading, adding the flour a little at a time. Knead the dough for about 10 minutes until it comes away from the edges. Scrape the dough onto a lightly floured surface and shape it into a ball, folding the edges towards the centre. Then place in a greased bowl and cover with a clean tea towel. Keep the bowl in a warm place and let the dough rise for 40 minutes.

In the bowl of your stand mixer, combine the other half of the butter, sugar and cardamom and mix until smooth and creamy. Once the dough has risen, divide in half and roll each dough into a rectangle the size of your baking sheet. Spread the filling on top and fold them in half to trap the filling inside. Cut into 4cm wide slices along the length. Twist each strip, then tie them together by tucking the ends under the pastry. Transfer the buns to the baking sheets and leave to rise for 30 minutes.

In a bowl, mix the maple syrup with 1/2 tablespoon of water. In a second bowl, mix sugar and ground cardamom for flavour. Preheat oven to 220° C. Bake the buns for 10 minutes. Brush the buns with maple syrup and sprinkle with sugar and a few pistachios or Jumbo Cambodian Cashew Nuts.