African Cardamom Bows "Oneindige Liefde"

Ingredients for 1 servings:

• 100 ml milk
• 4 g dry yeast
• 1 pinch(s) of sugar
• 1 egg(s)
• 100 g butter, very soft
• 75 g sugar
• 1 pinch of salt
• 1 tbsp cardamom powder
• 275 g spelt flour type 630
• some spelt flour for the work surface
• some sugar to press in the dough
• possibly grease for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

“Infinite Love” – ​​very easy to prepare, for 8 bows

Heat the milk to approximately 35°C, dissolve the dried yeast and a pinch of sugar in it. Let the yeast mixture rise in a warm place for approximately 15 minutes. Beat the egg with butter, sugar, and salt until fluffy, then add the yeast mixture, ground cardamom, and spelt flour. Using the dough hook of a hand mixer, mix everything into a smooth dough. The dough should easily pull away from the bowl; add a little more flour if necessary. Cover the bowl with a damp cloth or a lid and let it rise in a warm place for 30-45 minutes. Sprinkle the work surface with flour, divide the dough into 8 equal pieces, and roll each piece into a rope approximately 25-30 cm long. Fold the dough into a figure 8 (infinity symbol), tucking the ends together underneath the dough and pressing lightly. Press the tops of the dough loops into the sugar and place them on a greased (or parchment-lined) baking sheet, leaving some space between them. Let rise for another 30 minutes. Do not preheat the oven! Bake at 160°C fan oven for about 20 minutes until golden brown. Tip: I let the pastries rest for another 5 minutes in the turned-off oven.