Summary

Ingredients

• 500 ml milk
• 50 g yeast, (fresh)
• 1 egg (s)
• 2 teaspoons salt
• 60 g suar
• 250 g mararine or butter
• 1 tablespoon cardamom
• 900 g flour (wheat flour)

For the filling:

• 150 grams sugar
• 1 ½ teaspoon cinnamon
• 150 g mararine, possibly up to 250

For painting:

• 1 egg (s)

For decoration:

• Almond (s), (shavings) and / or granulated sugar

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Instructions

1. Dissolve the yeast in lukewarm milk. Add egg, sugar, salt, cardamom, a part of flour and soft margarine / liquid, then the rest of the flour.
2. Knead the dough well and let it rise in a warm place until it has doubled.
3. Knead the risen dough well again. This removes the gas bubbles and the pastry can rise nicely evenly.
4. Roll out the dough into an approx. 1 cm thick, rectangular plate. Brush these with soft margarine. Sprinkle with sugar and cinnamon. Shape the sheet of dough into a roll from which you cut out diagonally triangular pieces. Use the knife handle or your finger to press down the upper part (the narrowest part). Let the pastry rise. There must be no draft in the room. Brush the risen cinnamon buns with beaten egg and sprinkle with slivers of almonds and / or granulated sugar.
5. Bake at 250 ° C for about 15-20 minutes. You can also vary the content, sometimes take honey, Nutella or just with butter and sugar. Some just like everything without, then you can also form rolls or yeast plaits.