• 1 tablespoon cardamom seeds
• 2 cups milk
• 1 cup heavy cream
• 50 g yeast (the blue variant)
• 1 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 100 g soft butter
• 1 organic eggs
• Approximately 11 dl flour special

Topping

• 200 g soft butter (wide good)
• 1 cup raw sugar
• 1-2 tablespoon cinnamon
• Egg for brushing
• 1/2 dl shingle + 1 tbsp water
• Sugar and mortlad cardamom to garnish (after baking)

1. Shock cardamom seeds finely in a mortar.
2. Crumble the yeast into a bowl and dissolve it with cold milk, cream, granulated sugar, salt, butter and eggs.
3. Add a little flour at a time and work together until the dough in the machine begins to drop from the edge of the bowl. Knead for at least 20 minutes. Save some flour to utbakningen.
4. Prover dough in the bowl over a tea towel until doubled in size in about 60 minutes.
5. Preheat the oven to 200 grader.
6. Turn out dough onto a floured surface and gently press out the wheat dough (without knead) an oblong plate, about 2 cm thick.
7. Spread the butter over the dough and sprinkle with raw sugar and cinnamon – mixed with vanilla bean seeds seeds (if you have) and powder of cinnamon.
8. Fold dough into a folded sheet (se pictures) and cut a piece that you then cut a slit in so it looks like a pair of pants.
9. Twist legs and twirl together in a knot. Place on a baking sheet with parchment paper with the ends down (the knot).
10. Leave to rise in a tea towel until doubled in size (about 45 minutes).
11. Brush the buns with beaten egg.
12. Bake the buns in the oven for about 10 minutes.
13. Brush them with syrup, mixed with a little water and sprinkle directly over granulated sugar mixed with cardamom mortlad

Be Careful Out There!
Anders