Cinnamon buns

Ingredients:

5 dl milk or water

50 g of yeast

1 egg

1? dl sugar

1 teaspoon of salt

1 tablespoon cardamom

approx. 1 kg of wheat flour

100 - 150 g of melted margarine or butter or

1 - 1 ? dl liquid margarine

Filling:

100 g of fat

1 dl sugar cinnamon

For lubrication:

egg for surface & granulated sugar

It's that easy:

1. Heat the liquid to hand temperature. Crumble the yeast into the dough bowl. Add the warm liquid and let the yeast dissolve in it. Add egg, sugar and spices.

2. Mix enough flour into the liquid to make a thick, dough-like mixture. Whisk the mixture until it has a soft, shiny consistency

3. Add the rest of the flour to the dough by hand. Leave some of the flour for baking. Knead the dough until it is smooth and elastic.

4. Add fat to the dough and knead the dough until it comes away from the hands and the sides of the bowl.

5. Cover the dough bowl with a cloth and put it in a warm and draft-free place. Allow the dough to rise for about twice as long. Rise for about half an hour.

6. Pour the dough onto a floured baking sheet. Divide the dough into two halves. Do not knead the risen dough any more.

7. Roll each piece of dough into a rectangular (about 30×60 cm) plate. Spread a thin layer of soft fat on the surface and sprinkle cinnamon and sugar on the surface. Roll up like a wrapped tart, leaving a seam underneath. Cut the roll into about 15 pieces with slightly diagonal cuts.

8. Place the pieces with the narrow side facing upwards. Press the narrow tip of the pieces onto the table with your finger so that the cut surfaces are facing upwards. Place the raw cinnamon buns on the baking tray.

9. Cover with a cloth and leave to rise.

10. Brush the raised cinnamon buns with a lightly beaten egg. Sprinkle with granulated sugar.

11 Bake in the oven at 225°C for 8-10 minutes.

12. Leave to cool under a cloth.

Enjoy your wonderful soft and cinnamon flavoured buns!