Ingredients
Scale
- 2 cups milk
- 50 grams fresh yeast (or 5 tsp dry yeast)
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp ground cardamom
- 6 cups flour (or gluten free flour blend)
- 9 Tbsp butter, at room temperature
- 1 egg
- Pearl sugar
- For the filling:
- 9 Tbsp butter, at room temperature
- 3/4 cup sugar
- 2 Tbsp cinnamon
Instructions
- Heat the milk to 100 degrees
- Crumble the yeast into the bowl of a stand mixer, then add the warmed milk, stirring until yeast is dissolved
- Add sugar, salt, cardamom, and most of the flour – saving some for later – and mix with the dough hook until combined
- Add the butter, cut into tablespoon sized pieces
- Beat the dough at higher speed for a couple minutes, until it’s smooth
- Cover with a cloth and let the dough rise until doubled, about 30 minutes
- Stir together the filling ingredients
- Pour out the dough onto a floured work surface and gently knead until smooth and not too sticky
- Divide the dough into 2 equal parts
- Roll out half the dough on a floured surface and proceed as desired — following suggestions on the blog, or your own creative directions
- Once rolls are formed, beat the egg with a fork and brush on each roll, then sprinkle with pearl sugar
- Let the rolls rise 20-30 minutes, while the oven preheats to 450 degrees
- Bake for 8-12 minutes, then cool on a rack with towel covering them
- Store in the freezer for best freshness
