Norwegian cinnamon rolls

Ingredients for 20 servings:

• 25 g yeast
• 4 ½ tbsp butter
• 1 pinch of salt
• 300 ml milk
• 90 g sugar
• 1 tsp cardamom
• 1 small egg(s)
• 450 g flour, type 405
• 100 g butter, for spreading
• n. B. sugar and cinnamon, for sprinkling
• some granulated sugar, for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 25 minutes

Skilingsboller

Dissolve the yeast in 100 ml of warm milk (max. 37°C). Place 400 g of flour in a large mixing bowl. Add the sugar, cinnamon, egg, salt, softened butter, and the remaining 200 ml of milk. Mix all ingredients into a dough, cover, and let it rise in a warm place (approx. 28°C) for 45 minutes. Once the dough has doubled in size, it’s ready. Knead the dough again vigorously with the remaining 50 g of flour. It should no longer stick and should pull away from the sides of the bowl. Roll out the yeast dough on a floured surface into a rectangle about 0.5 cm thick. Now brush or spread with the softened butter. Mix the sugar and cinnamon and sprinkle over the butter. Roll the dough into a tight sausage shape and cut into 1.5 cm thick slices using a sharp knife. Tip: Using a thin piece of string or fishing line, you can also cut excellent thin slices by placing the string underneath the “sausage,” crossing it above, and pulling it together. This creates a perfect slice. Place the slices well-spaced on a baking sheet lined with baking paper, brush with melted butter, and sprinkle with sugar. Cover and let rest for another 20-30 minutes. Set the oven to 250°C (top/bottom heat) (no fan, or they will dry out). Place the baking tray in the oven and reduce the temperature to 200°C. Bake for 10-15 minutes, until the pretzels are light golden brown (use your own oven’s experience and check occasionally). The pretzels taste especially delicious when eaten while still warm.