Preparation
- Melt the butter, add the milk and warm to about 37 °C. Dissolve the yeast in it, stir in the sugar, salt, cardamom and almost all of the flour and knead until the dough is smooth; add a little more flour if needed. Cover and leave to rise for 30 to 40 minutes.
- Knead the dough once more on a floured surface and roll out thinly into a rectangle. Spread with the soft butter, sprinkle thickly with the mixed sugar and cinnamon and roll up from the long side.
- Cut the roll into slices about 4 cm thick and place them cut side down on a tray lined with baking paper. Cover and leave to rise again for about 30 minutes, until roughly doubled in size.
- Preheat the oven to 250 °C conventional. Brush the buns with beaten egg and sprinkle with sugar.
- Bake on the middle shelf for 8 to 10 minutes until golden brown; keep an eye on the oven because of the high temperature. Leave to cool under a tea towel.
Drink with it
Cream liqueur · excellent match
Coffee or cream liqueur on ice
Coffee belongs with fika: the coffee-and-cream note of the liqueur takes on that role, its sweetness matches the sugar crust, and vanilla rounds off cinnamon and butter.
Fortified wine · good match
Tawny port, lightly chilled
Nutty and caramel tones from the cask pick up the caramelised sugar crust, and the sweetness of the wine keeps pace with the filling.
Port wine: understanding Ruby, Tawny, and VintageAged rum · good match
Aged rum, neat or over one large ice cube
Caramel and spice notes from the cask mirror cinnamon and cardamom; on ice the alcohol does not seem too hot next to the sweet dough.
Drinking rum neat: how to get to know a bottlingMellow whisky · good match
Mild single malt with a splash of water
Honey and vanilla of a mild malt combine with cinnamon and butter, and the water opens up the sweet cask notes.
Whisky with food: cheese, chocolate, and savory dishes