Kanelbullar, old-fashioned

Ingredients for 8 servings:

• 150 g margarine or butter
• 500 ml milk
• 50 g fresh yeast
• 150 g sugar
• 2 tsp, leveled cardamom powder
• 800 g wheat flour
• 50 g margarine or butter
• 100 g sugar
• 1 tbsp cinnamon
• 1 egg(s)
• some sugar (pearl sugar or chopped almonds)
• some salt
• 2 tsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Happy New Year’s Eve

Melt the margarine in a saucepan. Add the milk and heat to approximately 37°C. Add the yeast and sugar to the milk. Pour the mixture into a mixing bowl. Then add the flour, salt, and cardamom and stir to form a dough. Cover the dough and let it rise in the bowl for approximately 40 minutes. Place the dough on a floured baking sheet, knead until smooth, and then divide it into two pieces. Roll out each piece of dough into two large rectangles (approximately 25 x 35 cm). Brush the sheets of dough with soft butter or margarine, sprinkle with sugar and cinnamon, and roll into rolls. Cut each roll into approximately 20 bullar, place them on two baking sheets lined with baking paper, and flatten slightly with a wide knife. Let the bullar rise for another 20 minutes. Brush the risen bullar with beaten egg mixed with 2 teaspoons of water and sprinkle with pearl sugar or chopped almonds. Bake the dumplings at 200 °C top/bottom heat for 8 – 10 minutes.