Sticky Cardamom Monkey Bun

_An enriched cardamom-scented dough torn into nuggets, tumbled in spiced sugar and baked in a bundt tin so it pulls apart in sticky, caramelised pieces. A Nordic-leaning twist on the American monkey bread, finished with a buttery cardamom glaze._

Ingredients

• 500 g strong white bread flour
• 250 ml whole milk, lukewarm
• 60 g caster sugar
• 7 g fast-action dried yeast
• 2 tsp ground cardamom (freshly ground for the dough)
• 8 g fine sea salt
• 1 egg
• 80 g unsalted butter, softened
• 120 g unsalted butter, melted (for coating)
• 150 g light brown soft sugar
• 1.5 tsp ground cardamom (for the coating)
• 1 tsp ground cinnamon
• 100 g icing sugar
• 2 tbsp double cream or milk

Method

Warm the milk to blood temperature, then whisk in the caster sugar and yeast. Leave for 10 minutes until foaming. In a large bowl or stand mixer, combine the flour, the 2 tsp ground cardamom and the salt.

Add the yeast mixture and the egg to the flour and mix to a shaggy dough. Knead by hand for 10 minutes, or 6 to 8 minutes in a stand mixer with the dough hook, until smooth and elastic.

Add the 80g softened butter a piece at a time, kneading until each is fully incorporated and the dough is glossy and slightly tacky but pulls cleanly from the bowl. Cover and prove for 1 to 1.5 hours until doubled.

Generously butter a 24cm bundt tin. Have the melted butter ready in one bowl, and combine the brown sugar, 1.5 tsp cardamom and cinnamon in another.

Knock back the dough and divide into roughly 40 to 45 walnut-sized pieces. Roll each into a ball, dip in the melted butter, then roll in the spiced sugar to coat.

Layer the coated balls into the bundt tin, staggering them so they sit unevenly. Drizzle over any remaining melted butter and spiced sugar.

Cover loosely and prove for 45 to 60 minutes until the dough has risen to fill about three-quarters of the tin and the balls are touching. Meanwhile heat the oven to 190C (170C fan).

Bake for 30 to 35 minutes until deep golden and the internal temperature reaches 92C. If the top browns too quickly, tent loosely with foil after 20 minutes.

Leave to cool in the tin for just 10 minutes, no longer, or the caramel will set and stick. Invert onto a serving plate while still warm.

Whisk the icing sugar with the cream and a small pinch of cardamom to a thick but pourable glaze. Drizzle over the warm bun and serve while still sticky, pulling pieces apart by hand.