Rose and Cardamom Buns with Black Tea
If you're a fan of sweet and aromatic baked goods, then you won't want to miss this recipe for cardamom, rose, and black tea Chelsea buns! These delicious buns are a fusion of classic British baking with Middle Eastern and Indian flavors. The combination of cardamom, rose, and black tea create a unique and fragrant aroma that will fill your kitchen as they bake. And the dough is soft and pillowy, making for a perfect texture that's not too heavy. So whether you're hosting a brunch or just want a special treat for yourself, these cardamom, rose, and black tea Chelsea buns are a perfect choice. Give this recipe a try today and enjoy the delicate blend of flavors in every bite!
I had the inspiration for these black tea, rose and cardamom buns from my recent Persian love cake with a black tea drizzle! Serve these delicious buns with freshly made coconut chai tea lattes!
Rose, Cardamom, and Black Tea Buns: A Persian Love Cake Delight
Get ready for a culinary adventure with this recipe for rose, cardamom, and black tea buns inspired by the flavors of a Persian love cake - a delicious and fragrant treat perfect for tea time or dessert.
Can I Substitute the Plant Based Milk for Regular Milk in These Rose and Cardamom Buns?
Yes, these black tea, rose and cardamom buns work perfectly well with both plant based milk and regular milk. You can also substitute the vegan butter for regular butter.
What is the Difference Between Chelsea Buns and Cinnamon Rolls?
A Chelsea bun is a traditional British bun similar to that of Cinnamon buns or rolls but they do have a slight difference. They originated from Chelsea in London and contain dried fruit and have a thin glaze on top. Cinnamon buns or rolls, are believed to be more of a Swedish creation, have no fruit and are usually topped with a thick cream cheese frosting.
What is the Difference Between a Chelsea Bun and a Belgian Bun?
A Belgian bun is another variation of the Chelsea bun, it is a large round (or square-ish) bun with sultanas or raisins, covered in fondant icing and a glace cherry on top. A Belgian bun has a slight difference, they do not usually contain a swirl of cinnamon and sugar. And I can’t seem to find out if the Belgian bun actually originated from Belgium, that’s a bit of a mystery!
I’ve baked my black tea, rose and cardamom Persian Love Buns in a muffin pan as they remind me of individual roses but you can also bake them together in one tray just like these matcha and chai Chelsea buns with a zesty orange glaze, or in a round tin to create one large Chelsea bun just like this giant chai & pecan sticky bun.
Making These Black Tea, Rose and Cardamom Love Buns at Home
INGREDIENTS (Makes 12 Buns)
4 black tea bags or 4 teaspoons of loose leaf black tea
1 cup (8fl oz) of almond milk (or milk)
1/4 cup (8 tablespoons) of maple syrup
Pinch of salt
1 packet (7g) of instant yeast
4 cups (600g) of plain/all purpose flour
1.5 teaspoons of cardamom
1/2 cup (125g) of butter/palm shortening/butter alternative
For the Filling
5-6 Tablespoons of Butter/Palm Shortening/Butter Alternative
1 Tablespoon of Ground Cinnamon
1/4 Cup (50g) of Brown Sugar
1/2 Cup (75g) of Sultanas/Raisins
For the Icing
1 Cup of Icing/Powdered Sugar
1 Tablespoon of Rose Water
Large Handful of Chopped Pistachios
Sprinkling of Edible Rose Petals
METHOD
Preheat the oven to 375*F/190*C/Gas Mark 5 and get out your muffin pan, alternatively line a 9”x13” baking tray with parchment paper, or grease the tray and dust in flour.
Heat up your almond milk (or milk of choice) and allow to infuse for about 10 minutes before removing the tea.
Add the maple syrup and salt to the infused tea.
Once the infused milk is luke warm, sprinkle the yeast over the top and set aside for 5 minutes so that it can bloom.
Sieve the flour and cardamom into a mixing bowl and create a well in the middle.
Slowly pour in the infused milk into the center and combine with the flour.
Using your hands, kneed the butter into the dough. This step should take about 5 minutes or so to kneed the dough into a neat round ball.
Cover with a warm tea towel and set aside to proof for an hour (until it has doubled in size) Depending on how warm it is, proofing may take longer than an hour.
Gently roll out the dough using a rolling pin to approximately 12” x 17” in size. Spread over the butter and sprinkle on the brown sugar, cinnamon and the sultanas/raisins.
Cut into 9-12 pieces, roll each piece up and place in your muffin tin. Cover and allow to rise once again for 20-30 minutes for extra fluffiness. Brush the tops with melted butter/butter alternative and place in the preheated oven for 20-25 minutes if using a muffin tin and 25-30 minutes if using a tray. The buns will have a beautiful golden brown colour when ready.
While the buns are cooling mix the icing and rose water together and then add a few drops of water at a time until the desired consistency is reached. Pour the rose icing over the cooling buns and top with chopped pistachios and edible rose petals. Enjoy!
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