• Lightly crush the cardamom pods and remove the seeds. Discard the husks and grind the seeds with a pestle and mortar.
  10 cardamom pods
• In a large bowl (if kneading by hand) or electric stand mixer, weigh in the dry ingredients along with the crushed cardamom seeds and stir.
  150 g strong white flour, 100 g wholemeal spelt flour, 35 g golden caster sugar, 1 tsp instant yeast / fast action / easy bake, ¼ tsp sea or rock salt
• Make a well in the middle and break the egg into it. Then pour in the liquid.
  1 medium egg, 125 ml kefir, buttermilk, sour milk or watered down yoghurt
• Mix everything together and knead for ten minutes by hand and about seven in a stand mixer. The dough is quite sticky, but will become easier to handle as you knead.
• After the first couple of minutes, drop the butter into the dough piece by piece as you knead until it's all thoroughly incorporated.
  40 g unsalted butter
• Leave the dough to rise in the bowl until nearly doubled in size. It should take an hour or two depending on the temperature. Cover the bowl with a plate or plastic bag so the dough doesn't dry out.
• Line a 20 cm (8 inch) square baking tin with parchment paper.
• Scrape the dough out of the bowl onto a floured surface and form it into an even rectangle with your hands.
• Roll the dough out to form a rectangle measuring 25 cm (10 inch) x 38 cm (15 inch). Flour your rolling pin as necessary to prevent sticking.
• Spread the jelly or jam over the dough in a thin even layer.
  100 g fruit jelly
• Roll the dough up from the shortest side, so that it measures 25 cm (10 inch).
• Cut the roll into nine even slices. Don't worry if the jelly / jam squidges out. I use that for the glaze.
• Lay the slices cut side down in the lined tin, so you have three rows of three.
• Cover the tin with a plastic bag and leave to rise for an hour or so until the scrolls have nearly doubled in size. They will continue to rise in the oven, so don't worry if they don't look as big as you'd expect.
• Bake in a preheated oven at 200℃ (180℃ fan, 400℉, Gas 6) for 30 minutes or until the buns are bronzed all over and look done. If the tops look like they're getting too dark, cover with a piece of kitchen foil.

Sherbet Glaze

• Whilst they're baking, melt the jelly or jam in a small pan over a gentle heat with the lemon juice. Remove from the heat, add the butter and stir until smooth.
  1 tbsp fruit jelly, 1 tbsp freshly squeezed lemon juice, 10 g unsalted butter
• As soon as the buns are out of the oven, brush the warm glaze over the tops, making sure you use it all.
• Leave the tin on a wire rack until the buns are cool enough to handle. The jelly / jam gets very hot, so be careful. Prepare to get sticky. Tear the buns apart with your hands and tuck in.