Produse de patiserie: rulouri suedeze mici de scorțișoară

The amount makes exactly one baking sheet of these wonderfully fragrant little particles 🙂 If you want to use the whole yeast cube, you can also prepare twice the amount and freeze the rest. After defrosting, simply put them in the hot oven and they taste like freshly baked.

For the yeast dough, first melt the butter in a small saucepan over low heat. Add the milk and stir until both are lukewarm. Remove the pot from the stove and crumble the yeast in. Stir until it is completely dissolved. Add sugar, salt and cardamom.

Put the flour in a large bowl and add the liquid yeast mixture. Use the dough hook of the hand mixer to knead into a smooth dough for a few minutes until it loosens from the edge of the bowl. Cover the bowl with a cloth and let it rise in a warm place or in a 40 degree oven for approx. 30 - 45 minutes until the dough has doubled its volume.

You can now prepare the filling. Melt the butter in a small saucepan. Mix the sugar and cinnamon in a small bowl.

Roll out the dough on a floured work surface into a large rectangle (approx. 30 x 40 cm). Brush with melted butter and sprinkle with the sugar-cinnamon mixture. Roll up the dough from the longer side. Cut approx. 3 cm thick slices and place on a baking sheet lined with baking paper. Let rise again for about 30 minutes.

Preheat the oven to 225 degrees top / bottom heat. Brush the rolls with the beaten egg and sprinkle with sugar. Bake in the oven on the middle rack for about 7 minutes until golden. Then pull from the baking sheet with the baking paper onto a wire rack to cool down.

Yeast dough is also great to prepare. Simply knead the dough together in the evening and let it rise overnight in the refrigerator. Then continue as described above.

You can also flavor the dough, e.g. with 1 teaspoon gingerbread spice. Or you can add chopped lemon peel, orange peel, raisins, etc. You can also sprinkle the rolled out dough with baking-proof chocolate droplets. Etc.... 🙂