250g white bread flour
50g butter
Zest of 1 orange
Pinch salt
1 Cardamom pod
Pack instant yeast (7g)
2tbsp caster sugar
150ml lukewarm milk
1 egg (beaten)
1 egg yolk
Candied peels (decoration)

1. Mix the milk, yeast and 1 tbsp of the sugar in a bowl, leave for 10 minutes while you prepare the rest.

2. Crush the cardamom pod's seeds. Sift the pod, 1tbsp of caster sugar, salt and flour into a mixing bowl.

3. Rub the butter into the flour, stir in the orange zest.

4. Make a well in the middle of the flour and pour in the milk/yeast mixture. Add the beaten egg.

5. Mix dough until well combined. Knead for 10 minutes until springy and slightly stick. Cover and leave to proof in bowl for 1 hour.

6. Punch down dough and knead for 5 minutes. Split into 8 and shape. Cover and leave to proof for another hour.

7. Preheat the oven to 180 degrees. Beat the egg yolk and brush the rolls. Sprinkle on the candied peel.

8. Bake in the oven for 20-30 minutes. Allow to cool and serve warm, or store in an airtight container.