Ingredients for the doug:
150 grams butter, melted
0.5 litre milk
50 grams fresh yeast or equivalent in dry yeast
half teaspoon salt
0.5 cup white sugar
1-2 teaspoons ground cardamom
approx 1.5 litre plain white flour
75 grams butter, softened
5 tablespoons white sugar
2 tablespoons ground cinnamon
Oven temperature: 225°C
Melt the butter.
Add the milk and heat to 37°C.
Use a little of the melted buttermilk to dissolve the fresh yeast in a large bowl (mix dry yeast with half of the flour).
Add the rest of the melted butter, salt, sugar, cardamom and the most of the flour.
Stir until a dough forms and knead the dough until soft and pliable.
Coat and let rise until doubled in bulk (30-45 minutes).
Knead dough thouroughly on a floured surface until pliable and divide into two equal parts.
Roll out each section to a rectangle about 25x45 cm in size.
Spread each with softened butter and sprinkle with sugar and cinnamon.
Roll loosely from the long side, ending with the seem facing down and cut each roll into 24 buns.Place the buns in greased paper baking Cups (this is important, or the filling may on the baking sheet and the buns go dry quicker) and then on the baking tray. We recommend using the 'If You Care' baking Cups (no greasing necessary using these!!)
Let prove another 20 minutes
Brush with a whisked egg and sprinkle over pärlsocker or flaked almonds and stick in the oven for 5-8 minutes. Let cool down on a rack under a towel.