5 dl milk
50 gr yeast (one packet)
1 ½ – 2 dl sugar
1 tsp salt
2 tsp ground cardamom
150 – 200 gr butter
14 – 15 dl flour (about 1 kg)
Dissolve yeast into lukewarm milk in a mixing bowl. Add sugar, salt, cardamom and egg and mix ingredients together. Add half of the flour and stir into a soft dough. Mix soft butter into the dough and add as much from the rest of the flour as is needed. The dough is ready when it no longer sticks to the bowl or to your fingers. Cover the mixing bowl with a kitchen towel and leave the dough to rise in a warm place for approximately 30 minutes.
Pour the dough onto a floured baking board, knead for a while and then halve the dough. Roll out one part of the dough into a rectangular sheet (approximately 1 cm thick), with a rolling pin. Spread soft butter onto the sheet, and then sprinkle plenty of sugar and cinnamon on top of it. Roll the sheet up tightly, starting from the longer side.
Cut the bar into even, triangular pieces. Turn the pieces upwards and press down the centers of the buns with your finger, so that the cut edges bulge out on both sides.
Repeat the process with the other half of the dough.
Place the buns onto baking trays covered with greaseproof paper and prove for 30 minutes. Afterwards brush the buns with beaten egg and sprinkle with coarse sugar.
Bake at 225 ° C on the middle rack of the oven, for approximately 10 – 15 minutes, until golden brown. Set aside to cool, and cover the baking trays with kitchen towels.
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