Kanelbullar (Swedish Cinnamon Buns)

Instructions

1. Warm the milk and butter in a pan until the butter melts and the milk is just lukewarm, about 37°C (98°F). Stir in the yeast, sugar, cardamom and salt.
2. Add 450 g (3 1/2 cups) of the flour and knead for 8 to 10 minutes by machine, or 12 by hand, until smooth and slightly sticky. Add more flour only if the dough clings to your hands.
3. Cover the bowl and let the dough rise in a warm place for about 1 hour, until doubled.
4. Roll the dough out on a floured surface into a rectangle about 40 x 50 cm (16 x 20 in). Spread with the soft butter, leaving a thin border, and sprinkle over the sugar and cinnamon.
5. Roll up from the long side into a tight log and cut into 16 slices. Set them cut side up in paper cups on two baking sheets, with room between them.
6. Cover and let the buns rise for 30 minutes. Meanwhile, heat the oven to 225°C (435°F).
7. Brush the buns with the egg wash and sprinkle with pearl sugar. Bake one tray at a time for 8 to 10 minutes, until deep golden.
8. Cool under a clean towel, which keeps the crust soft. Eat the same day, or freeze.

Tips

• No pearl sugar? Lightly crush sugar cubes in a bag with a rolling pin. For the best aroma, grind the seeds from about 12 cardamom pods instead of using pre-ground cardamom.
• Do not overbake. A hot oven and a short bake keep the buns soft, and if your oven runs cool, bake a minute or two longer rather than lowering the heat.