Top Review by Margareta
Dear users of this recipe! >PLEASE,NOTE! Too hot milk kills the yeast!< Do NOT BOIL the yeast in the milk! The milk should be lukewarm (or fingerwarm) and the yeast will double itself nicely! Dry yeast can stand up to +45 C, but is fine already at +40C. Fresh yeast needs even less warmth. Body-warmth (+37C) is perfect but you can use cold milk. The rising takes longer though! Overnight in the fridge (big bowl) is a brilliant thing for Breakfast Buns! Good luck and have another try! It IS easy! Greetings from Sweden in May 2003 Margareta
- 2 packages dry yeast (4 tsp)
- 2 cups milk
- 3⁄4-1 1⁄2 cup butter or 3⁄4-1 1⁄2 cup margarine
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1 teaspoon cardamom (optional)
- 4 -5 cups flour
Directions See How It's Made
- Melt margarine or butter, add milk and heat 115 F (45 C).
- Dissolve yeast.
- Add sugar, cardamom (optional) and salt.
- Stir until mixed.
- Add flour, knead into dough.
- Let rise until doubled (about 30 min).
- Divide dough.
- Use rolling pin to roll out large rectangle, about 1/4 inch thick.
- Spread with margarine, some cinnamon and sugar.
- Roll up to a big roll, about 2 inches in diameter.
- Cut 3/4 in thick slices, put onto greased cookie sheet.
- Rise about 20-30 min.
- Baste with whipped egg, add a little bit of sugar on top, or Swedish pearl sugar (available at most IKEAs or Swedish specialty stores).
- Bake 450 F (225 C) about 7-10 min, until golden brown.
- Eat with coffee!