1 hour and 15 minutes
320 ml milk
150 g butter
1 tbs cardamom
50 gr yeast
125 gr sugar
750 gr durum wheat
200 g butter
2 tbs ground cinnamon
100 gr sugar
50 ml milk
In a saucepan combine milk and butter and cook until the butter has melted. Pour the mix in a kneader and add yeast, cardamom, sugar, flour, and egg. Knead for about 10 minutes until well combined.
The dough should reach the point of not being sticky. Cover and allow to rise for about 20/40 minutes – place it somewhere warm.
Roll the dough with a rolling pin in a rectangular shape and place it on parchment paper. Place the dough onto a lightly floured work surface. Using a spatula spread butter (leave about 4 cm free on the opposite side of parchment paper), and dust cinnamon and sugar over the butter.
Roll the dough shaping a long, tight thin roll – make sure that the butter-free edge is facing downwards.
Cut the dough into about 20 slices. Place each slice in a paper mold and place each mold on a baking tray. Preheat oven to 200°C.
Now beat egg and milk. Brush the buns with dilute egg.
Bake for about 10-12 minutes until golden brown. Have them cooled.
These are my favorite rolls by far. I could eat too many of them.
Our Gipsy Crew member Camilla and I have prepared some. Ready for the recipe?