Ingredients: |
Ingredients: 1 package active dry yeast
1/2 cup warm water
1/3 cup butter
1 cup milk
1/4 cup granulated sugar
1 tsp ground cardamom
1 tsp salt
3 3/4-4 cups all purpose flour
Filling:
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
2 tsp ground cinnamon
Glaze:
1 large egg, lightly beaten
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Directions: |
Directions:In large bowl, dissolve yeast in the warm water. let stand until foamy, 5 to 10 minutes. In a small saucepan, melt the butter with the milk over low heat. Cool to warm. Stir the butter mixture, sugar, cardamom, and salt into yeast mixture. using a heavy-duty electric mixer fitted with paddle attachment and set on low speed, beat flour, 1/2 cup at a time, into yeast mixture until stiff dough forms, 5 to 10 minutes. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place dough in large greased bowl, turning to coat. Cover loosely with damp cloth and let rise in warm place until doubled, about1 hour. To prepare filling, in medium bowl, mix together butter, sugar, and cinnamon. Grease 2 baking sheets. Punch down the dough. turn out onto a lightly floured surface. Divide the dough in half. using a lightly floured rolling pin, roll each half into a 24x10 inch rectangle. Spread filling evenly over dough to within 1/2 inch of edges. Starting with long side, roll up rectangles tightly, jelly-roll style; pinch seams to seal. Cut each roll into twelve 2 inch pieces. Place the buns, 2 inches apart, on the prepared baking sheets. Cover loosely with damp cloth and let rise in warm place until almost doubled, about 30 minutes. Preheat oven to 425ºF. Using a knife handle, press each bun center to turn cut sides upward. Brush buns with glaze. Bake until golden 8 minutes. Transfer to wire rack to cool. Serve the buns warm. |
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