Cinnamon buns

Ingredients

• 600 g plain white flour
• 100 g sugar
• 1 tbsp dry yeast
• ½ tsp salt
• 2 tsp cardamom
• 3 dl milk
• 100 g eggs
• 100 g room temperature butter

Method

1. Mix flour, sugar, yeast, salt and cardamom in the baking bowl.
2. Whisk together the milk and *eggs, and heat until lukewarm (about 30 degrees). Add the egg- and milk mixture to the baking bowl together with the dry ingredients, and knead for 10 minutes at low speed until the dough comes together.
3. Add the butter and knead the dough for another 10 minutes on a low speed, then 5 minutes on a slightly higher speed. The dough should become smooth and elastic. (It is very important to knead the dough long enough for good gluten development)
4. Cinnamon filling: Mix 100 grams of room-temperature butter, 125 g of brown sugar and 4 tsp ground cinnamon in a bowl, and stir together with a fork.
5. When the dough has risen to double size, roll it into a large rectangle. Spread the cinnamon filling and fold it in from both sides. Divide the dough into 12 equal strips and cut three long slits in each strip, but do not cut all the way through. Braid the strips and roll up. Place in muffin tins and proof for 30–40 minutes on the baking tray. Brush with egg and bake at 190 C top and bottom heat for 15–18 min (or hot air 180 C for 12–13 min)
6. Cool on a wire rack, but not for too long. They are best when they are still slightly warm!
7. *I usually measure eggs in grams as eggs vary greatly in weight, but if you have eggs left over, you can use this to brush the buns with before they go in the oven.