How to make cardamom-lemon buns

Mix yeast into the cold milk and add flour until you have a slightly sticky dough. You should be able to knead it but it will stick to your hands.

Knead the dough until it is smooth, about 3-4 minutes. Let it rise on the work top for 3-4 hours depending on your room temperature, or in the fridge for 24 hours.

My dough was in the fridge and has now doubled in size. It took 24 hours.

The dough has formed long chains of gluten while rising in the fridge.

Now the second dough: Melt the butter and let it cool down a bit, mix the eggs with the spices and the sugar and add the melted butter.

Whole cardamom. The black seeds are what you use. Crush them in your mortar or use a spice mill. Freshly grounded spices have much more flavour. Grounded spices will loose 80% flavour in 1 week.

Grounded spices. I use a cheap coffee mill as a spice mill. I rinse it by blitzing some raw rice in it. That will clean it for any taste and spice " dust".

Egg, vanilla, cardamom, sugar, salt and melted butter. Not very pretty.

Use your machine to combine the 2 doughs. First add liquids to the first dough and mix until combined. Then add flour until you have a smooth, slightly sticky dough.

Divide the dough in two bread shaped lumps and put each in a plastic bag and let them rest in the fridge for 1/2-1 hour, not to rise but to " firm up"

Make the filling while the dough is taking a chilling. 😝 Stir sugar, butter, flour, cardamom and finely grated zest of a lemon together to a smooth cream in your machine.

The dough are now ready for the rolling-pin. Dust with flour and role each out in to rectangular shape.

Music suggestion when rolling with the dough.

Spread the filling with a knife, just like buttering toast. Don't forget the edges. Hate getting the end pice with non or very little filling😡

Roll it tightly together and cut in to bun size lumps.

I put mine in paper to keep any butter leaking out with the bun. If you understand what I mean. Place them tightly together so that they help each other to rise up wards and not out wards in the oven.

Others in muffin tins. Let them rise for 30 minutes to 1 hour depending on your room temperature. You want them to double in size. Turn your oven on to 435°F/225°C.

Brush with egg wash and sprinkle with corse sugar.

Corse sugar. Don't know the name in English sorry.

Sprinkle sprinkle as a star. Bake 5 minutes at the top of your oven and then move them to the bottom for 5-8 minutes depending on your oven. Keep an eye on them so they don't burn.

You will probably call them Danish, but they are Swedish 😄Here in Denmark we call Danish pastry Viennese pastry. Eat as many as you can and put the rest in the freezer where they will keep 1 month.