1 packet of active dry yeast (10-11 g.)
250 ml. milk
100 ml. sugar (I put 75 ml.)
450-500 g. flour
1 tsp. cardamom powder
75 g. buter at room temperature
1/2 tsp. salt
2 tbsp. butter at room temperature
2 tbsp. cinnamon powder
3 tbsp. sugar
Egg for brushing
Sugar for sprinkle
1. Mix cardamom, sugar and and salt dissolve in slightly warm milk.
2. Sift most of the flour and mix with yeasts. Pour into milk mixture and mix until smooth.
3. Add butter and remaining flour, keep mixing until dough will not be sticking to the mixing bawl.
4. Cover with plastic film and let it rise in some warm place, until double in size. 40 minutes to 1 hour.
5. In meanwhile mix together cinnamon and sugar. Prepare butter, softened at room temperature and brush.
6. Kneed dough after rising for few minutes, then roll into rectangular 40 by 50 cm.
7. Spread the butter over it, keeping 1 cm from one side. Sprinkle generously with cinnamon filling. Roll into roulade.
8. Cut it diagonally, so one side of it will be about 5 cm, and another 3 cm.
9. Place rolls on the baking sheet, lined with baking paper leaving 5 cm. space between.
10. Cover loosely with plastic wrap and let it double in size (40 minutes or so).
11. Preheat oven to 225C.
12. Beat egg yolk with a little bit of water and brush the rolls.
13. Press with a spoon in the middle down. Sprinkle with some sugar or cinnamon on top.
14. Bake for 12-15 minutes or until golden brown.
Lovely for breakfast! My BF loved them! I wish you too.