A norwegian version of cinnamon buns. This pastry has cardamom in the dough and is less sweet than most other version I have tried and, due to its shape, less fluffy. The form makes it pretty unique and it is certainly worth a try.

Ingredients

Dough:

• 500g wheat flour
• 250g warm milk
• 80g butter
• 1 egg (half in dough, half put aside)
• 5g salt
• 20g fresh yeast
• content of one pod of cardamom (ground)

Filling:

• 35g butter
• 30g powdered brown sugar (used normal powdered sugar instead as I did not have any)
• 1 tbsp ground cinnamon

Instructions

Start by cracking the egg and scrambling it. Only use half of it for the dough, the rest of it will be used to brush the pastry later on.

For the dough, mix everything together (only half the egg!) and let the dough rise for half an hour in a warm environment. In the meanwhile prepare the ingredients. If the butter is too warm, place it in the fridge until using it. It should be soft enough to spread on the dough, but not too fluid or it will be a pain to form.

Once the dough has risen, roll it out into a rectangle (roughly 30x40 cm), smire the filling on the lower half of it and fold the empty side over. Cut the dough into ca. 2 cm broad stripes.

Take one stripe at a time and gently pull them to add a bit of lenght. Afterwards twist them and form a simple knot. It really does not matter that much how it turns out at that stage as long as the dough stays somewhat in place once you placed it on a baking paper covered tray.

Once all are formed, cover them with a humid kitchen towel and let them rest for about one hour or until the dough doubled in size.

I did not let them rest long enough when taking the pictures, there for the dough was not as fluffy as it should have been. Take your time with this step an rather wait an hour longer if required.

Preheat the oven to 220 degrees. Directly before placing the tray in the oven brush them with egg. Then bake them for 10-12 minutes or until golden brown.

Next time…

• ~ reduce the butter by 5g, maybe 10g. It was still too liquid during baking ~ reduced by 5g in the recipe