First, add warm almond milk and water to a large mixing bowl. Then add the rest of the dough ingredients in the following order: sugar, yeast, olive oil, flour, cardamom, orange zest, and finally, salt (make sure to follow this order). It’s particularly important that the salt and yeast do not touch.
Next, it’s time to start bringing all the ingredients together. Once you've started mixing, add orange juice and form into a round dough.
Knead for approx. 10 minutes (either in a breadmaker or by hand). By this point your dough should be elastic and shaped into a loose ball.
Finally, cover your dough with a large damp cloth and let rise at room temperature for at least 1 hour until doubled in size. Make sure the cloth doesn’t touch your dough.
After the 1hr has passed, sprinkle a dash of white flour on a flat surface to make the rolling process smoother. Take your dough out of your mixing bowl and place it on the surface, ready to roll.
Start rolling out your dough using a wooden or marble rolling pin. Roll out your dough until it measures approx. 0,5 cm in thickness (this is the equivalent of 0,2 inches).
Use a spoon to spread out dairy-free butter equally across the surface.
It’s time to add your filling (see instructions below). Spread it out equally across the surface.
You will now need to fold your dough. Take the top third of your dough and carefully pull it over the second third. Finally, pull the lower third of your dough over the second third to create a dough ‘pocket’. Press down the top side gently.
Cut dough into 12 to 13 equally-sized rectangles.
Now is the time to form your knots (refer to the instructions in the blog post above - the photos might help you make the knots - alternatively, you can shape these into any other knot shape). Hold one strip of dough, one hand at each end. Very gently stretch the strip length-wise to create a longer more compact strip of dough. Be careful not to squeeze it too hard as this might make the filling fall out. Hold the left end still whilst twisting the right end of the dough three times. Keep a hold of the left end of the dough and wrap the right end around the back of your fingers. Keep moving the right end to fold all the way around and over your left end of the dough. Finally, push the right end under the left to make your knot. Place all your cardamom buns on parchment paper.
Once you’ve got your knots ready, it’s time to simply brush them over with almond milk, cover in cling film and let rise for at least 45 minutes. Do ensure that your cling film is NOT touching the buns at all.
In the meantime, you can pre-heat your fan oven to 356°F / 180°C fan oven. If you're not using a fan oven you have to adjust the temperature to 392°F / 200°C.
Once your second rise is finished, brush the knots AGAIN with almond milk, making sure to really cover the entire top surface.
Sprinkle them with almond shavings and pop in the oven for just 20 minutes until golden brown and perfectly soft in the middle.
Once baked, make sure to top it off with the jam glaze (instructions below) and sprinkle with extra shaved almonds and some more orange zest.