50 g yeast
5 cups milk
0.75 cup sugar
4 cups flour
13.5 cups flour
0.75 cup white syrup
0.5 cups of sugar
1.5 tbsp coarsely ground cardamom
200 g butter (at room temperature)
1 pc egg yolk
1 teaspoon salt
250 g butter (at room temperature)
1.5 cups of sugar
2 tablespoons ground cardamom
1 cup flour
egg for glazing
2 cups raw sugar
2.5 tbsp coarsely ground cardamom
Dissolve yeast in milk • Stir in the flour and sugar and let stand for about 30 minutes. Mix all following ingredients in a dough mixer for about 20 minutes • Let rise at room temperature for 30-40 minutes.
Mix all the ingredients for the filling.
Share wheat dough in two and roll out each portion into a 1/2 inch thick rectangle • Spread filling on two thirds of the rolled out rectangle, then fold the dough in triple layers (fold the short sides toward the center, one above the other) • Cut 1 1/2 inch wide strips and tie into a knot • Place the knots on a baking paper covered plate and let rise until doubled in size • Brush the buns with egg and sprinkle with sugar and cardamom mix.
Bake at 200°C/400°F for about 10 minutes.