4 tsp active dry yeast
1 cup warm whole-fat milk (or soy milk)
3⁄4 cup (100g) muscovado or brown sugar
1 egg, beaten
1⁄2 cup (125g) unsalted melted butter, cooled
1 tsp ground cardamom
1 tsp ne sea salt
2 cups spelt our
2 cups plain our
1⁄2 tsp vegetable oil

Filling
Grated zest of 1 lemon
1⁄2 cup (60g) muscovado or brown sugar
2 tbsp plain our
2 tbsp cinnamon
1⁄2 cup (125g) unsalted butter, softened

Glaze
1 egg, beaten with 1 tbsp water
3 tbsp granulated, for sprinkling 

Sprinkle the yeast over the warm milk in a large bowl.

Add a pinch of sugar and whisk lightly with a fork to dissolve the yeast. Let stand for 5-10 mins until foamy

Add the remaining sugar, egg, butter and cardamom.
Use a wooden or silicone spoon to combine the ingredients thoroughly

In a separate bowl, add the salt into the our. Gradually add the our mix to the cardamom mix, a little at a time, folding the our with a spoon after each addition

Transfer the dough to a clean counter and knead for 10-12 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook

Transfer the kneaded dough to a lightly oiled bowl, turning to coat in the oil. Cover loosely with plastic wrap and
a kitchen towel and leave to prove in a warm place or sunny corner for 1 hour, until double in size

Filling

Combine the zest, sugar, our and cinnamon in a small bowl. Work the mixture until soft

When ready, divide the dough in two and roll each half into a rectangle, about 30cm x 15-20cm and 1cm thick

Spread the soft butter evenly over the rectangles. Top with the cinnamon mixture, dividing equally between the dough

Roll one piece of dough tightly lengthways, and then cut the roll into 10-12 equal slices (depending on the depth of the tin, remembering they will rise in size once cooked)

Repeat with remaining dough. Butter a baking tray, baking dish or tin. Place scrolls in the dish and cover loosely with plastic wrap and a tea towel, then return to sunny spot to prove again, about 1.5-2 hours

Preheat the Electrolux Steam oven to 200°C using the Electrolux Steam function

Brush the dough with egg wash and sprinkle with sugar (glaze)

Bake the buns in the top half of the oven until golden brown, about 15-18 minutes. The steam keeps the buns moist on the inside. Don’t overbake

Serve warm