12 Serves
143 Mins
In a saucepan, heat the milk, butter, and salt until the butter is melted, then set aside to cool until lukewarm.
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SpanishVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
69 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
62 mg / 1,250 mgPotassium
73 mg / 4,700 mgSodium
164 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
2 g / 28 gSugar
15 g / 50 gSaturated Fat
8 g / 20 gCholesterol
121 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
In a large bowl, whisk together the flour, yeast, cardamom, and sugar. Create a well in the center, add the eggs, and pour in the lukewarm milk mixture. Stir until a sticky dough forms.
Turn the dough onto an oiled surface and knead vigorously for 8 minutes until smooth and elastic. Shape into a ball, place in a greased bowl, cover with a tea towel, and let rise in a warm place for 60 minutes.
While the dough rises, mix the softened butter with half the sugar and one tablespoon of cinnamon in a small bowl. In a separate bowl, combine the remaining sugar and cinnamon for the topping.
Roll the risen dough into a 36x24cm rectangle on a floured surface. Spread the cinnamon-butter mixture evenly over the dough, roll into a cylinder, and cut into 12 even slices.
Place the slices into a greased muffin tin or onto a baking tray lined with paper cases. Cover and let rise for 40 minutes.
Preheat the oven to 200°C. Brush the buns with beaten egg and sprinkle with the reserved cinnamon sugar. Bake for 12 minutes until dark golden-brown.
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