After my last post was a healthy one, I have to balance it out with a not so healthy one. But trust me, they are worth it. This makes a big batch, but don’t start thinking about halving the recipe. Just put the ones you don’t intend to eat right away into plastic bags and freeze them. So delicious and a great treat to have in the freezer as they come out tasting freshly baked. I have grown up with these and remember making them for my birthdays and bringing them to school. Everyone would ask for more and they would be all gone in the matter of minutes. These are simple to make and are so good once they have cooled down slightly.


100 g butter

500 ml milk

50 g fresh yeast

1 teaspoon cardamom

100 ml sugar

700 g flour (you might need more but start out with less)

1 egg to use as an egg wash





How to:

Melt butter in a saucepan and then add milk and let it come to 37°C. We don’t want it to be too hot but not too cold either. Somewhere between 30-35°C is great as well.

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Add the butter milk mixture to a bowl and add the yeast. Let it dissolve and add the sugar and cardamom.

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Add flour until you get a smooth dough. Cover and let rise until double in size.

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Flour you working surface and roll out the dough until it is about half a centimeter thick. We don’t want it to be too thick but not too thin either.

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Spread butter on the dough and drizzle with sugar and cinnamon. Start rolling the dough making sure that the roll is pretty tight. Cut into buns. Place the buns on a baking tray and let rise another 20 minutes. Brush with the egg and cook in the oven until golden brown at 220°C.

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Serve and enjoy