Cinnamon Rolls with Cardamom

Ingredients

• 50 g yeast
• 150 g margarine
• 0.5 l milk
• 0.5 TL salt
• 100 g sugar
• 2 TL cardamom
• 1 egg
• 1.5 kg flour
• 75 g butter
• 100 g sugar
• 2 TL cinnamon

Instructions

1. 1.

   For the yeast dough (or alternatively 2 packs of fresh puff pastry from the fridge shelf): Crumble the yeast into a bowl. Melt the margarine, add the milk and warm it to 37°C (hand-warm). Mix the yeast with a small amount of liquid, add one teaspoon of flour and let the pre-ferment rise. Add the remaining ingredients and knead until smooth and the dough lifts from the bowl. Dust with a little flour and cover with a cloth. Let rise in a warm place until the volume has doubled.

2. 2.

   For the filling, mix the ingredients into a soft paste.

3. 3.

   Divide the dough into two halves and roll each into rectangles, or spread out the fresh puff pastry.

4. 4.

   Spread the filling on the rectangles and roll tightly from the long side. Cut into 1–1.5 cm thick slices and place them with some space between each other on a baking sheet lined with parchment paper. Shape with fingers and bake in a preheated oven at 200°C fan-forced for about 10–15 minutes until golden brown. Let the cinnamon rolls with cardamom cool on a wire rack. Serve with cappuccino.