Cinnamon buns

I'm so sorry for not posting this yesterday, it just go so late and I was so tired... Anyway, they turned out to be the most delicious cinnamon buns I've ever eated and so thought everyone else, so I suggest you give this recipe a shot. Just don't do it if you're in a hurry or late at night, like I did. Okey, here's some pics and the recipe.
Today's dinner (literally)
150 g soft butter
1 dl (90 g) sugar
1/2 teaspoon salt
2 teaspoons cardamon
5 dl milk
50 g fresh jeast
14 dl (840 g) flour
175 g soft butter
1 dl (90 g) sugar
2 tablespoons cinnamon
1/2 teaspoon cardamon
1/2 teaspoon vanilla sugar
1 egg, lightly beaten
Pearl sugar
1. Beat butter, sugar, salt and cardamon in a big bowl.
2. Warm the milk in a sauce pan to 37 C, take it away from the heat and crumb in the jeast. Stir until the jeast disolves, then add the milk.
3. Add flour, a little at a time, och work it to a smooth dough. Cover the bowl with a clean and dry kitchen towel and let it ferment for 45-60 min.
4. During that time you can mix all the ingredients for the filling in a smaller bowl.
5. When the dough has fermented, split it into two equally large parts. Start with rolling one of them out onto the table to a rectangle, aproximately 40x50 cm big. Spread half of the filling evenly on the top.
6. Now you can choose if you'd like to do regular cinnamon buns (7.) or cinnamon wreaths (8.-10.)
7. Roll the longer side of the dough so that you have a long roll. Then cut the dough into 3 cm wide rolls.
Place them on a tray with greaseproof paper or baking tins.
8. Fold the dough once (double layer of dough) if you want them to be normal size, or twice (three layers of dough) if you want them to be big.
9. Cut long strips, approximately 2 cm wide. Then cut the strips in half, but leave the top uncut (imagine a long pair of pants).
10. Twist together the long legs and form to a knot. Place the buns of the tray.
11. Repeat the steps with the rest of the dough.
12. Cover with a kitchen towel and let the buns ferment for 30 minutes.
13. While the buns ferment, heat the oven to around 200 C.
14. Brush the buns with the lightly beaten egg and sprinkle pearl sugar on top. Bake the buns for 8-11 minutes depending on their size.
Since the buns easily can get quite dry I did double the batch of the filling. They turn out more yummy then!
Also check on the buns after 8 minutes, even if you make big ones. Depending on the oven it can take a different amount of time before they're ready.


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