Pistachio, orange and cardamom buns

1. To make the dough, put the milk into a medium saucepan and bring to the boil, then tip into a bowl and add the butter; set aside to come to room temperature. Put the flour, caster sugar and salt in another bowl. Stir through the yeast, orange zest and ground cardamom, then make a well in the middle and add the milk mixture and the egg; mix to combine. Tip onto a work surface and knead for 10 minutes, until elastic, adding vegetable oil as needed to stop it sticking (or use the dough hook attachment on a food processor and mix for 5-7 minutes). Put in a lightly oiled bowl covered with lightly oiled cling film and set aside somewhere warm to rise for 1-1½ hours, or until doubled in size.

2. Lightly grease the sides of a deep 20cm square tin and line with a strip of baking parchment across the base and 2 sides. For the filling, mix the butter, sugar and ground cardamom and spread ½ on the base of the tin, before scattering over a small handful of the pistachios.

3. When the dough has risen, knock it back on a floured surface for 1-2 minutes, then roll out with a rolling pin to a square about 1cm thick. Spread with the remaining filling, then scatter with the remaining pistachios. Roll up into a swiss roll shape, then slice into 9 equal portions. Arrange in the base of the tin, then cover with oiled cling film and leave to rise for another 30 minutes. Preheat the oven to 200°C, gas mark 6. Take off the cling film and put the tin on a baking tray. Bake the buns for 25-30 minutes, until risen and golden brown; cover with foil after 20 minutes if browning too quickly. Allow to cool in the tin for 10 minutes before turning out onto a cooling rack (before the caramel at the base hardens).

4. Make the drizzle by combining the icing sugar and orange juice. Serve the buns soft-side up and either spoon the drizzle over the buns, or put into a piping bag for a more precise pattern.