75 g butter or margarine
2 1/2 dl milk
25 g fresh yeast
Pinch of salt
3/4 dl Dansukker Granulated Sugar or White Syrup
1 tsp ground cardamom
Approx. 7 dl plain flour

Filling
50 g butter or margarine
½ dl Dansukker Brown Sugar Dry
1 tbsp cinnamon

Glaze
Egg

Decoration
Dansukker Nib Sugar

Small cake cases

Melt the butter or margarine in a saucepan. Add the milk and warm to 37ºC (body temperature).

Crumble the yeast into a bowl and add a little of the liquid. Mix until the yeast dissolves. Add the rest of the liquid.

Add the salt, sugar and cardamom and 2/3 of the flour. Knead the dough until it is smooth and shiny. Add more flour and work the dough until it comes away from the sides of the bowl. Cover with a tea towel and leave to rise until doubled in size, 20-30 minutes.

Mix together all the ingredients for the filling.

Put the dough on a floured surface and knead until smooth. Roll it out into a rectangular sheet. Spread the filling over the sheet of dough. Cut the sheet into 3 pieces. Roll each piece up into a length and cut it into slices. Place the slices in paper baking cups. Cover with a tea towel and leave to rise for 20 minutes.

Set the oven temperature to 250°C. Brush the buns with lightly beaten egg. Sprinkle nib sugar over the buns. Bake at the centre of the oven for approx. 20 minutes.

Leave to cool on a wire rack covered with a tea towel.

If you don’t like cinnamon you can fill the buns with one of the following mixtures instead:
50 g butter or margarine, 1/2 dl granulated sugar, 1/2 tsp vanilla sugar or
50 g butter or margarine, 1/2 dl granulated sugar, 2 tsp ground cardamom or
25 g butter or margarine, 75 g grated almond paste or
1 dl orange marmalade or
1 dl raisins