Cinnamon buns a la Marcus

Ingredients

(25 buns)

90 g dry yeast / gist

100 g sugar / zuiker

320 g milk / melk

1 egg / ei

150 g butter / boter

1 tsp salt / zout

1 tbs ground cardamom / kardamom

750 g (26 oz) flour

Filling:

200 g butter / boter

150 g sugar / zuiker

2 tbs cinnamon / kaneel

(whip to fluffy butter cream)

Glaze (optional):

1 egg / ei

2 tbs water

2 tbs milk / melk

pearl sugar

Preparation

Mix the room-temperature butter with the milk. Add the rest of the ingredients and knead the dough in a dough mixer for 10–15 minutes. Let the dough rise while covered at room temperature for 30 minutes.

Roll out the dough so it is about 3 mm thick and 30 cm wide. Spread the butter cream on top. Fold. Knead again. Cut into about 25 slices. Make a knot and place on a baking sheet to rest another 60 minutes under a towel or until the buns have doubled in size.

Beat together the egg, milk and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top (optional). Bake in the oven (220°C) for 5–6 minutes. Allow to cool on a rack.

Enjoy!