Cinnamon buns40-50 pc
50 g yeast for sweet dough's (one red package)
5 decilitre milk (1,5-3% fat)
100 g butter
1.5 decilitre white syrup
2 tbsp cardamom (ground)
2 pinches of salt
14 decilitre flour (or until the dough releases the bowl)
1 egg and a little granulated sugar [pärlsocker] for decoration
Heat the milk to 37 degrees Celsius if you are using fresh yeast, slightly warmer if you use dry yeast. Cut the butter into small pieces. Crumble the yeast into a bowl and pour on a little of the milk so that the yeast dissolves. Pour on the rest of the warm milk. Pour in the syrup, cardamom and salt. Pour in the butter and the flour a little at a time until the dough releases the bowl. Work the dough by hand for 10 minutes (or 5-6 minutes in a machine). Place over a towel and set to rise for at least an hour.
Meanwhile the dough ferments prepare plates with bull dies, rolling pin, spatula and an unsharp knife or equivalent. You can also prepare the filling:
150 g butter
2 decilitre sugar
1.5 tsp cardamom (ground)
1 tbsp cinnamon (ground)
If the butter is hard heat it carefully just so that it becomes soft. Mix it with the sugar, cardamom and cinnamon.
Divide the dough into two. Roll out one piece and form it into a rectangle, it should be quite thin (half inch at the most in thickness). Spread out half the filling with the unsharp knife. Roll the rectangle, starting from the short end. Cut the roll in at least 20 equal pieces. Put the pieces in the bull dies and put a towel over. Do the same procedure with the other half of the dough.
Launch the oven to 250 degrees Celsius. Let the buns rise for at least 30 minutes. Brush them lightly with a beaten egg and sprinkle them with a little granulated sugar. Bake for 8 minutes in the middle of the oven and let them cool under a towel.