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1/4 lb. butter (1 stick)
2 c milk
2 Tbsp yeast (2 packets)
1/2 tsp salt
1/2 - 2/3 c sugar
1 tsp ground cardamom
about 5 1/2 c flour
1/4 lb butter (1 stick)
1/2 c sugar
2 Tbsp ground cinnamon
pearl sugar or crushed sugar cubes
Heat milk to body temperature (drip a few drops on your wrist, like testing a baby's bottle). Add yeast to milk. Add 1 Tbsp of the sugar to the milk. Let stand five minutes.
In a large bowl, combine milk-yeast mixture with remaining ingredients - salt, remaining sugar, cardamom, and enough flour to make a smooth, elastic dough.
Cover, let rise in a warm place 30 minutes, or until doubled.
Punch down, knead, adding in a little more flour.
Roll dough out into a rectangle. Spread rectangle with soft butter. Sprinkle with sugar and cinnamon. Roll up. Cut into 3/4 inch (1-2 cm) slices. Place on greased baking sheets. Cover, let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 425°F.
Brush rolls with beaten egg and sprinkle with pearl sugar. Bake about 15 minutes, or until golden brown.
A traditional Swedish sweet yeasty bread coiled around cinnamon-sugar filling served alongside coffee, the Scandinavian version of the sticky bun, only not so sticky.
Submitted by Gretchen Grant Contributed on: and modified on Friday May 5th, 2006
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