Ingredients

• Dough:
• 150 g of real butter
• 5 dl milk
• 50 g yeast (cake yeast or one packet sweet dough yeast)
• 1 teaspoon salt
• 1 1 / 2 dl sugar
• 3 tablespoons nystötta cardamom seeds
• 2 eggs
• approximately 1 1 / 2 l l flour
• Filling:
• 100 g butter
• 4 tablespoons cinnamon
• 1.5 to 2 cup sugar (i go lighter on the sugar)
• Brushing and garnish:
• 2 eggs
• confectioners sugar + water (follow recipe on package to make the glaze)
• 1 cup almond Flaga (I don't always add the almonds or glaze)

Directions

1. Melt the butter in a saucepan. Pour in the milk and warm to 37C

2. Crumble the yeast into a bowl and stir.

3. Stir in salt, sugar, cardamom.

4. Separate the yolks from egg whites and beat them separately. Whites should be just as hard as meringue batter. Stir in egg yolks and tightly whipped egg whites. The batter should feel fluffy.

5. in most of the flour. Save some for rolling. The dough is perfect when it releases from the edges of the bowl. Sprinkle a little flour on the dough, put a towel on top and let rise for 1.5 hours.

6. Turn the dough onto surface and knead into a smooth ball.

7. Divide in two or three parts.

8. Roll out dough into a large pancake.

9. spread melted butter then sugar and cinnamon.

10. Roll up and cut

11. (Sprinkle a little sugar and cinnamon in the bottom of the molds to get the underside of the cinnamon buns a bit crunchy).

12. Let rise for 1 hour.

13. Brush the beaten egg and sprinkle with almond flakes.
14. Bake for 8-10 min @200C.

15. Allow to cool slightly. Drizzle with glaze and let harden.

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