Cinnamon buns

Ingredients

• 175 gButter
• 200 mlMilk
• 5 gSalt
• 500 gFlour
• 4.5 gYeast
• 2 gCardamom
• 112 gSugar
• 3 pcsEgg
• 5 mlOlive oil
• 12 gCinnamon

Instructions

1. 1

   Warm the milk-butter mixture

   • Heat the butter, milk and salt in a small saucepan until the butter has melted.
   • Remove from the heat and let cool until lukewarm.
2. 2

   Make the dough

   • Stir the flours, yeast, cardamom and 1 tbsp (about 12 g) caster sugar in a large bowl.
   • Make a well, add the eggs and pour in the lukewarm milk mixture.
   • Stir to a sticky dough using hands if necessary.
3. 3

   Knead and first proof

   • Oil the work surface with 1 tsp olive oil and knead the dough 5–8 minutes until smoother and elastic.
   • Shape into a ball, place in a greased bowl, cover and leave in a warm place for about 1 hour until doubled.
4. 4

   Make filling

   • Mix the softened butter (75 g) with half the sugar (50 g) and 1 tbsp cinnamon until smooth.
   • Mix the remaining sugar (50 g) with the remaining cinnamon and set aside.
5. 5

   Roll, fill and cut

   • Roll the risen dough to a 36x24 cm rectangle and spread the cinnamon butter evenly.
   • Roll up from the long side and cut into 12 slices. Place into paper cases or a greased muffin tin.
6. 6

   Second proof and bake

   • Cover and proof for another 30–45 minutes until risen.
   • Preheat oven to 200 °C (180 °C fan). Brush with beaten egg and dust with cinnamon sugar.
   • Bake for ~12 minutes until dark golden-brown. Serve warm.