If you love cooking, expressing yourself through the food you create is part of what makes it rewarding. That’s never more important than for the LGBTQIA+ community, for whom Pride – celebrated throughout summer worldwide – has become a symbol of unity and support. We asked chefs, cooks and food writers to share their very personal stories
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Stories from the heart.
THE STICKY BUN BOYS’ RECIPE
Cardamom and orange yeasted buns with rainbow icing
Makes 8 Hands-on time 30 min, plus proving Oven time 2 hours Specialist equipment Toothpick
• 12 green cardamom pods
• 100ml whole milk
• Finely grated zest and juice
1 orange
• 350g strong white bread flour
• 20g caster sugar
• 5g instant yeast
• 4g salt
• 30g unsalted butter at room
temperature
For the glaze and icing
• 40g caster sugar
• 200g icing sugar
• 20g liquid glucose
• Food colour gels of your choice
1 Break open the cardamom pods and crush the small seeds within using a pestle and mortar (you can use ½ tsp ground cardamom instead, but make sure it’s relatively fresh). Add these to the milk with the zest of the orange in a small pan, then gently heat until lukewarm.
2 Toss together the flour, sugar, yeast and salt in a stand mixer with a dough hook attached. Pour in the milk mix and 110ml water. Bring together into a dough, then knead on low-medium speed for 5 minutes until smooth and elastic. Add the butter and knead for 5 minutes. Cover and prove in a warm place for 1 hour or until doubled in size.
3 Line a large baking tray with baking paper. Knead the dough gently for a minute, then divide into 6 equal pieces. Shape each into a tight ball and put on the tray with at least 2cm space between each. Cover and prove again for 45 minutes or until almost doubled in size. Meanwhile, heat the oven to 190ºC fan/gas 6½. Bake the buns for 15 minutes, then leave to cool on a wire rack.
4 To make the glaze, measure out 40ml juice from the orange and put in a small pan with the 40g sugar. Bring to a vigorous simmer, then cook for 5 minutes until it thickens into a light syrup (it thickens more as it cools).
Brush liberally over the buns.
5 To make the icing, mix the icing sugar with the liquid glucose and 2 tbsp water to get a thick yet runny icing (add 1 tsp water at a time to get the consistency right – it needs to be thick enough not to run off the top of the buns). Divide the icing among as many bowls as you have colourings. Mix a few drops of food colouring into each. Ice the buns, using a toothpick to swirl it all together.
Per bun 335kcals, 4.
