Those very airy and fragrant buns that have won the hearts of many (including ours)
• Flour – 800 g
• Sugar – 200 g
• Eggs – 2 pcs.
• Milk – 1.5 cups (375 g)
• Butter – 65 g
• Brown sugar – 75 g
• Cardamom (ground) – 1 rounded teaspoon
• Dry yeast – 7 g (sachet)
• Salt – a pinch
• Butter – 100 g
• Sugar – 80 g
• Ground cinnamon – 20 g
• Ground cardamom – 20 g
- Stir the yeast with warm (not hot!) Milk and leave in a warm place for 5 minutes until the yeast begins to foam.
- Whisk the eggs and salt, add the cardamom, sugar, 50 g melted butter, 500 g flour, and the yeast mixture. You should get a pretty sticky mass.
- Add the remaining 300 g of flour and knead for 7-10 minutes until the dough stops sticking to your hands. Sprinkle flour on top of the finished dough, cover with foil and put in a warm place to rise for 1.5 hours (the dough should double).
- While the dough is rising, make a cinnamon cream. To do this, combine ground cardamom, cinnamon, sugar and soft butter until smooth.
- Cover the baking sheet with baking paper, place a few slices of butter on top of it and sprinkle with half the brown sugar.
- Sprinkle flour on the table and roll out the dough that has come up into a layer 1 cm thick (sprinkle with flour if necessary, but without fanaticism). Gently spread the cream over the surface of the dough in a thin layer.
- Fold the dough in half with the cream inside. On the long side of the dough, cut long strips 1.5-2 cm thick with a sharp knife. You will get long thin sausages. Each sausage must be twisted into a bundle and tried to tie into a knot (here you need to try hard).
- Spread the knots on a baking sheet, leaving enough space between them. Sprinkle brown sugar on top, cover with a towel and leave to rise for about 1.5 hours in a warm place.
- Preheat the oven to 180ºC. When the buns have risen, place the baking sheet in the oven and bake for 20 minutes until golden brown.