Turmeric Buns

Instructions

1. 1

   Pour warm milk into a bowl and sprinkle yeast over it. Let sit for 5 minutes until foamy, then stir gently to dissolve.

   Tip: Water that is too hot will kill the yeast, so ensure it is only lukewarm to the touch.

2. 2

   In a large bowl, whisk together flour, turmeric, cardamom, and salt. Create a well in the centre and pour in the yeast mixture along with honey and softened butter.

   Tip: Sifting the turmeric prevents clumping and ensures even colour distribution.

3. 3

   Mix with your hands until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but hold together.

   Tip: Knead on a lightly oiled surface to prevent sticking without adding excess flour.

4. 4

   Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.

   Tip: A turned-off oven with the light on creates an ideal warm environment for rising.

5. 5

   Divide dough into 8 equal pieces and shape each into a smooth ball. Arrange on a lined baking tray, spacing them 5 centimetres apart.

   Tip: Wet your hands lightly to make shaping easier without the dough sticking.

6. 6

   Cover the tray with a damp cloth and let buns rise for 40 minutes until puffy and touching at the edges.

   Tip: Watch for signs of readiness: the buns should spring back slowly when poked lightly.

7. 7

   Preheat oven to 190°C. Beat the egg and brush it over each bun for a golden shine. Bake for 22-25 minutes until deep golden brown.

   Tip: Rotate the tray halfway through baking for even browning.

8. 8

   While buns cool slightly, whisk icing sugar with lemon juice to create a smooth glaze. Drizzle over warm buns and serve.

   Tip: Apply glaze while buns are still warm so it drips beautifully down the sides.