#63 Cardamom & Chocolate frangipane buns

Cardamom & Chocolate frangipane buns

The past few weeks have been unbelievably difficult for me. I have taken steps towards unpicking some of my mental health challenges and the process has been exhausting. Anyone who has been through, or is going through, a similar process will know that these things take time, which can be frustrating, and appointments can feel like adrenaline fuelled marathons. Whilst I’m hopeful it will all be worth it in the end, often it can feel unbearably overwhelming; I have questioned whether it is worth all the tears and anxiety, and whether I’m just too broken to be fixed.

Nevertheless, when my body feels like it’s going at a hundred miles an hour, I desperately seek out things that help to soothe the physical and mental distress. I know I’ve said it before, but baking really is my magical calming tool. I find the process of making bread most cathartic and echoing my mum’s wise (entirely unscientific) words, a bit of sugar is an excellent antidote to peaking stress levels – FYI, her vote is always a jam doughnut.

I’m sure you are all well aware that I have a real soft spot for bread, any bread, but tender, partially enriched breads are my no.1. If I could only eat one thing for the rest of my like, it would probably* be a soft delicately sweetened roll with salted butter, maybe a smear of jam.
*’Probably’ because I don’t like committing fully to BIG statements like this - you just never know if there might be something else out there… but it is definitely my front runner.

Following a lengthy appointment this week, I desperately needed some comfort. Whilst I LOVE the Swedish-style cardamom and cinnamon spiced buns, I needed something a bit ‘extra’… I wanted the chocolate associated with babka and the frangipane from an almond croissant, I couldn’t pick one and so I thought, why not have it all? Thus, I melded everything together and created these cardamom and chocolate frangipane buns… gawd was I happy I did!

The dough is made ultra-plush and tender with the addition of a Tangzhong. It’s also infused with a touch of cardamom for a wonderful aromatic flavour. Following an initial overnight proof which enhances the doughs flavour, I roll it flat and spread it with a sticky, rich, chocolate frangipane, I then roll it up into a sausage and portion it into spirals. They’re proofed for a second time, baked until golden, then spread with a thin layer of cardamom and vanilla infused syrup for that characteristic stickiness. If you’re in need of some sweet comfort and like a sticky bun, I urge you to give these a go, they may not erase the problems, but they certainly provide some temporary relief.

Always bake your offcuts (I gave these about 12-15 minutes - they're great to snack on while you wait for the buns to finish baking!)

Hope you like them! X X X