You might wonder what the difference is between this recipe and American Cinnamon Buns. Well, first of all we use - cardamom in the dough. Second - these are baked in a very hot oven for just a few minutes which makes them light and fluffy, with a golden surface yet not dry or over baked. Fourth - the most important, we don't use glaze! We sprinkle with pear sugar instead.
Cardamom and Cinnamon Buns, 20pcs
3 dl milk
75 grams butter
25 g fresh yeast
1 dl sugar
1 tbsp pounded cardamom
7,5-8,5 dl flour
100 g room temperature butter
2 tbsp brown sugar
2 tbsp pearl sugar
Add milk and chopped butter in a bowl and warm in the microwave until lukewarm (37 degrees C.)
Crumble the fresh yeast into the milk and butter liquid (if you use dry yeast, add it with the flour instead). Let the yeast melt and add sugar, pounded cardamom and blend well.
Add the flour and combine to a smooth and silky dough. The dough should easily come off the bowl but be careful not to add to much flour as it will make your buns dry. You can put extra flour when you roll out the dough later on, if you need. Cover with a kitchen towel and let it rise for about 40-60 minutes in a warm place. It should rise to about double the size. I usually put the oven on beforehand (225 degrees C.) to make the kitchen extra warm.
Tip the dough onto your flour powdered baking table and divide into two. Roll out each part to a rectangle. Spread the whole rectangle with butter, sprinkle brown sugar and cinnamon. I usually use more than the recipe requires as I love cinnamon:-). Roll the dough to lenghts and cut in about 3-4 cm pieces.
Place you bun, with the cut side down, in a paper cup and into a muffin tin. You can also put them directly onto a oven papered baking plate.
Cover and leave them to proof for another 20 minutes.
Beat the egg and brush this carefully on the bun. Sprinkle with pearl sugar. Bake in the oven for about 7-10 minutes in 225 degrees C. until golden.