CINNAMON BULLS with vanilla and cardamom

About 28 PIECES

1 decilitre =

100 millilitres

YOU NEED

1 tablespoon cardamom seeds

2 dl milk

1 dl whipping cream

50 g fresh yeast (the blue variety)

1 1/2 dl caster sugar

1/2 teaspoon salt

100 g soft butter

1 organic egg

About 11 dl wheat flour special

Filling

200 g soft butter (bregott)

1 dl raw sugar

1-2 tablespoons cinnamon

1 cream vanilla powder or vanilla from a vanilla bean

Eggs for brushing

1/2 dl syrup + 1 tbsp water

Powdered sugar and ground cardamom for garnish (after baking)

DO THIS

Finely beat the cardamom seeds in a mortar.

Crumble the yeast in a bowl and dissolve it with cold milk, cream, powdered sugar, salt, butter and eggs.

Add a little wheat flour at a time and work together until the dough in the machine begins to drop from the edge of the bowl. Knead for at least 20 minutes. Save some flour for baking.

Ferment the dough in the bowl under a baking sheet to double size for about 60 minutes.

Heat the oven to 200 degrees.

Turn the dough upside down on a floured baking sheet and gently press the wheat dough (without kneading it) into an oblong plate, about 2 cm thick.

Spread the butter on the dough and sprinkle with raw sugar and cinnamon - mixed with vanilla powder.

Fold the dough into a double-folded sheet and cut a piece which you then cut into so that it looks like a pair of trousers.

Twist the trouser legs and spin them into a knot. Place a sheet of parchment paper with the ends facing down (below the knot).

Ferment under a baking sheet to double size (about 45 minutes).

Brush the buns with beaten egg.

Bake the buns in the middle of the oven for about 10 minutes.

Brush the cinnamon buns with syrup mixed with a little water and sprinkle directly over the caster sugar mixed with ground cardamom.