Cinnamon buns \"Skillingbolle\"

Name: Cinnamon buns \"Skillingbolle\"
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 20
Ingredients: 1/4 l Milk; 1 cube (42 g) fresh yeast; 50 g + 450 g + some flour; 7 Egg yolk (size M); 80 g + 100 g + 2 tablespoons sugar; 100 g + 100 g soft butter/margarine; 1 pinch Salt; 1 pinch Cardamom; 3 TSP Cinnamon; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 20

1/4 l Milk
1 cube (42 g) fresh yeast
50 g + 450 g + some flour
7 Egg yolk (size M)
80 g + 100 g + 2 tablespoons sugar
100 g + 100 g soft butter/margarine
1 pinch Salt
1 pinch Cardamom
3 TSP Cinnamon
baking paper

Directions

1
Warm the milk slightly. Crumble yeast into it and dissolve. Stir with 50 g flour until smooth. Cover the pre-dough and let it rise in a warm place for about 30 minutes
2
Mix 6 egg yolks, 80 g sugar and 100 g fat. Mix 450 g flour, salt, cardamom and 1 tsp cinnamon. Knead everything with the pre-dough to a smooth dough. Cover and allow to rise for about 30 minutes
3
Melt 100 g fat. Mix 100 g sugar and 2 tsp cinnamon. Knead dough and roll out to a square (approx. 45 x 45 cm) on a little flour. Spread the dough with fat and sprinkle with cinnamon-sugar
4
Roll up, cut into approx. 20 finger-thick slices and place on 2 baking trays lined with baking paper. Whisk 1 egg yolk. Brush snails with it and sprinkle with 2 tbsp. sugar. Cover and leave to rise for about 30 minutes.
5
Bake in a preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: level 4) for 8-10 minutes until golden brown