Ingredients
The following ingredients have 8 Servings
- 7 g sachet easy-blend yeast
- 1 tsp salt
- 60 g golden caster sugar
- 175 ml milk (at room temperature)
- 1 egg (at room temperature)
- 450 g plain flour (plus extra to dust)
- 6 cardamon pods (seeds removed and crushed)
- zest of ½ orange
- 250 g cold butter (cubed)
- beaten egg
- about 100g marmalade
- 75 g icing sugar
- 1-2 tbsp orange juice
Instruction
- Place the flour in a large mixing bowl, stir in the yeast , cardamon and orange zest. Rub in the butter so that it is evenly distributed but still with fairly large pieces of butter throughout.
- Stir in the salt and sugar. Whisk the eggs and milk together with a fork, then pour into the flour and mix together to form a dough. Cover the bowl and refrigerate for 2–3 hours or overnight.
- Roll it out to a rectangle about 25cm x 50cm. With the short side towards you fold up one-third of the pastry, then fold the top third down so that you have 3 layers. Chill for 15 minutes.
- Repeat the rolling and folding twice more, chilling for 15 minutes each time.
- Then roll and fold one more time, wrap and chill for at least 30 minutes before proceeding further.
- Divide the pastry in half and rollout each piece to a 26cm square, then cut each into 4 equal squares. Brush with beaten egg. Cut each square diagonally from the corners halfway to the centre. Bring each of the four corners into the centre like a windmill and press into the centre.
- Transfer to lightly greased baking sheets. Spoon a teaspoon of marmalade into the centre of each and leave in a warm place for 30 minutes.
- Preheat the oven to 200℃/180℃ fan/gas mark 6. Brush the top of the pastry with beaten egg and bake for 20-25 minutes until risen and golden. Cool on the baking sheets for a few minutes, then transfer to a wire rack to cool.
- To decorate, sift the icing sugar into a bowl and beat in just enough orange juice to form a smooth, thick coating consistency. Drizzle the icing over the pastries and allow to set before serving.
