Ingredients :
- 500 ml milk (warm)ca 35°C
- 12 grams dry yeast (or 50g fresh)
- 1/2 tbsp cardamom seeds
- 660 grams Flour
- 150 ml Sugar
- 150 g flour
- 1 1/2 tsp salt
- 175 grams butter
- 1 splash milk
- Filling
- 100 grams marzipan
- 175 grams butter
- 1 1/2 tbsp ground cinnamon
- 1 egg for brushing
Method :
- Heat milk to circa 35°C (little warmer than body temp )
- Messure out flour(660g) and sugar in large bowl transfere ca 2 deciliter to a smal bowl and mix with ca 35°C milk . Leave it in a water bath that is 27° warm for 15 minutes. It will foam up
- Mix all the other ingredients except butter in a large bowl ( carmom, salt, milk)
- Now add the yeast mix that have sat and grown.
- mix it well and add enough flour so it can be worked on the bench add more gradualy (ca 150 gram give or take 100 depending on weather and quality of flour). Kneed it for at least 10 it should be firm and smooth
- Work 270 gram soften butter through dough it will get quite sticky so after you worked it through add a few hand fulls of flour to bring it back to shape
- let proof in 30°C atmosphere for 30 minutes.
- Cover and leave over night (at least 8 hours) in fridge
- Make filling by mixing 1 dl sugar high grade marzipan(50%) softened butter and cinamon
- knock back dough split it in half
- Use rolling pin to roll 2 rectangles roughly 5mm thick
- spread filling evenly on rectangles then fold it in half press it all together.
- Slice them ca 2cm thick
- Twirl around fingers and place on oven tray
- Cook at 250°C or 225°C with fan for around 20 minutes then let cool on rack under a towel.
- Put in ca 30°C enviroment for 60ish minutes they should roughly double in size.
- Egg wash(splash of milk 1egg) proofed buns then cook them att 200°C fan oven for about 15 min
- Use more trays next time :)
- Let cool on racks
- This recepie cost around 65Nok to make and makes 35 "bullar" so @1.85 eat till you drop !!
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