Summary

Ingredients

For the dough:

• 200 g sourdouh (Hermann)
• 350 g flour, type 550
• 110 ml milk, lukewarm, approx.
• 60 g butter, melted
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ cardamom
• 0.5 teaspoon ½ cinnamon
• 8 g yeast, fresh

For the filling:

• 40 g butter, melted
• 60 g suar
• 1 teaspoon cardamom
• 1 teaspoon cinnamon

For painting:

• 1 egg (s)
• some sugar
• some cinnamon

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Instructions

1. Put all the ingredients for the dough in the mixing bowl of the food processor. The yeast can simply be crumbled into the flour. Let the dough knead for approx. 5 - 7 minutes until it separates from the edge of the bowl and forms a smooth ball.
2. Cover the dough and let it rise in the warm until it has risen well (approx. 60 minutes).
3. Place the dough on a lightly floured work surface and roll out into a thin, rectangular surface. Brush the surface with the melted butter. Mix the sugar, cinnamon and cardamom and sprinkle evenly over the dough.
4. Now roll up the dough from the long side into a thick strand and cut into approx. 4 cm thick slices with a dough card.
5. Place the pieces (cut side down) on a baking sheet lined with baking paper and flatten them a little. Cover and let rise again well (approx. 20 - 30 minutes).
6. Brush the cinnamon buns with the beaten egg and sprinkle with a little cinnamon sugar.
7. Baking: 175 ° C / fan oven (without preheating), approx. 20 minutes, until the snails are golden brown.