Swedish Cardamom Cinnamon Buns with Pearl Sugar

What you need

• 250 ml (1 cup) whole milk
• 75 g (5 tbsp) butter, for the dough
• 25 g (1 oz) fresh yeast, or 7 g (2 1/4 tsp) instant dry yeast mixed into the flour
• 70 g (1/3 cup) granulated sugar, for the dough
• 1/2 tsp salt
• 2 tsp ground cardamom, freshly ground from the seeds if possible
• 480 g (3 3/4 cups) bread flour, or plain flour, plus extra for rolling
• 100 g (7 tbsp) soft butter, for the filling
• 80 g (6 tbsp) granulated sugar, for the filling
• 1 1/2 tbsp ground cinnamon
• 1 egg, beaten, for brushing
• 2 tbsp pearl sugar, for sprinkling

Method

Restated from the original video

1. 1

   Warm the milk and the dough butter in a small saucepan over low heat until the butter melts and the mixture feels just warm, 37 °C (98 °F).

2. 2

   Crumble the yeast into a large bowl, pour in a little of the warm milk and stir until it dissolves.

3. 3

   Add the rest of the milk, the dough sugar, salt and cardamom, then work in the flour a handful at a time until a soft dough forms.

4. 4

   Knead until smooth, elastic and barely sticky, 8-10 min by hand or 5 min with a dough hook.

5. 5

   Cover the bowl and leave in a warm place until the dough has doubled, about 1 hour.

6. 6

   Beat the soft butter with the filling sugar and the cinnamon until spreadable.

7. 7

   Halve the dough. On a floured surface, roll each half into a rectangle about 40 x 30 cm (16 x 12 in) and 5 mm (1/4 in) thick.

8. 8

   Spread the cinnamon butter evenly over both rectangles, right to the edges.

9. 9

   Roll each sheet up tightly from a long side and cut into 12 slices about 3 cm (1 1/4 in) wide.

10. 10

    Set the slices cut side up in paper baking cups on two trays. Cover and leave until puffy, 30-45 min.

11. 11

    Heat the oven to 220 °C (425 °F) while the buns rise.

12. 12

    Brush the buns with the egg and scatter the pearl sugar over the top.

13. 13

    Bake one tray at a time until golden brown, 8-10 min.

14. 14

    Cool on a rack under a clean towel so they stay soft. Store airtight once cool, or freeze.

Imported from popiscooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.