Let’s go

1. Prepare the Dough

1. Melt the butter in a saucepan over low heat. Add the milk and warm the mixture to about 37°C (98°F) – it should be warm but not hot to the touch.
2. Crumble the yeast into a large mixing bowl and pour the warm milk mixture over it. Stir until the yeast dissolves.
3. Add the salt, sugar, and crushed cardamom seeds.
4. Gradually add the flour while kneading, saving about 1 dl (2/5 cup) for later. Knead until the dough is smooth and elastic.
5. Cover the bowl with a tea towel and let the dough rise in a warm place for about 1 hour or until doubled in size.

2. Prepare the Filling

1. In a small bowl, mix the room-temperature butter, sugar, and ground cinnamon until smooth.

3. Shape the Buns

1. Once the dough has risen, roll it out on a floured surface into a large rectangle, about ½ cm (¼ inch) thick.
2. Spread the cinnamon filling evenly over the dough.
3. Roll the dough tightly into a log (like a Swiss roll). Cut the log into approximately 30 slices.

4. Second Rising

1. Place the slices flat on a baking tray lined with parchment paper, leaving space for them to expand.
2. Cover the buns with a tea towel and let them rise for another 30 minutes.
3. Preheat the oven to 225°C (435°F).

5. Glaze and Bake

1. Brush the tops of the buns with beaten egg and sprinkle with nib sugar.
2. Bake in the middle of the oven for about 10 minutes or until golden brown.