5 dl milk
50 grams of yeast for sweet doughs
2 dl powdered sugar
0.5 tsp salt
3 tsp cardamom, ground
13 -15 dl flour
125 grams butter, softened
125 grams of butter
1.5 dl powdered sugar
2 tablespoons cinnamon, grounded.
1 egg, to glaze
This will be around 35-45 buns
1.Melt the butter and add the milk to approximately 37 degrees. Crumble the yeast in a dough bowl. Add the milk and butter and stir until most of the yeast has dissolved.
2 Add sugar, salt, cardamom and most of the flour, but save a little flour (0,1-0,2 liter) for baking out the buns. Work this into a smooth dough. Cover with a kitchen towel and let the dough rise until doubled in size, about 30- 50 minutes.
3 Put the dough on a floured surface and share it in two parts.
4 Work each portion into a thin, about 25×50 cm square. Spread the filling and roll up along the long side. Cut the roll into about 2 cm wide pieces and place them in cake forms (you don´t need cake forms if you don´t have).
Variation nr 2 (the one I do on the picture) Roll out the dough to a square that is approx 35×40 cm. Spread filling on half of the dough and fold over. Cut 20-25 strips, twist each strip a twist and fold it into a knot. Voila !
6. Let buns rise uncovered for 20-30 minutes. Meanwhile, heat the oven to 250 degrees.
7. Brush the buns with a whisked egg and sprinkle with chopped almonds. Bake in owen for 12-15 minutes
Ps: They taste the best after a long run 😉