Norwegian Cinnamon Rolls

Summary

Ingredients

• 25 g yeast
• 4 ½ tablespoon butter
• 1 pinch (s) salt
• 300 ml milk
• 90 g suar
• 1 teaspoon cardamom
• 1 small egg (s)
• 450 g flour, type 405
• 100 g butter, for brushin
• Sugar and cinnamon, for sprinkling
• some granulated sugar to sprinkle with

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Instructions

1. Dissolve yeast in 100 ml of warm milk (max. 37 ° C). Put 400 g flour in a large mixing bowl. Add sugar, cinnamon, egg, salt, softened butter and the remaining 200 ml milk. Process all ingredients into a dough and cover and let rise in a warm place (approx. 28 ° C) for 45 minutes. If the amount of dough has doubled, it is exactly right.
2. Knead the dough vigorously again with the remaining 50 g flour. It should no longer stick and separate from the edge of the bowl. Roll out the yeast dough into a square about 0.5 cm thick on a floured work surface.
3. Now brush or brush with the soft butter. Mix the sugar with the cinnamon and sprinkle over the butter. Roll the whole thing up into a tight sausage and cut off approx. 1.5 cm thick slices with a sharp knife. Tip: With the help of a thin string or a fishing line, you can also cut thin slices by placing the thread below the sausage, crossing it above and pulling it together. This is how you get a perfect record.
4. Place the slices on a baking tray lined with baking paper with sufficient space between them, brush with melted butter and sprinkle with sugarcoat. Cover and let rest for another 20-30 minutes.
5. Set the oven to 250 ° C top / bottom heat (no circulating air, otherwise they will get dry). Put the baking sheet in the oven and set the temperature back to 200 ° C, bake the whole thing for 10 - 15 minutes until the rings are lightly golden brown (use experience from your own oven and check in between times.
6. The donuts taste particularly delicious when they are nibbled while warm.