Ingredients
225 g butter
2 cups warm milk
3/4 cups sugar
2 packages dry yeast
1/2 cup water to dissolve yeast
1 t sugar
1 t salt
1 or 2 eggs
6 cups sifted flour, one of which whole wheat (ca 750 g total)
1 1/2 t cardamom powder
Cinnamon Rolls:
butter
sugar
cinnamon
raisins
Sticky Buns:
butter (for both spreading on dough and bottom of pan)
sugar
cinnamon
walnuts, broken
brown sugar
Preparation
Place butter and sugar in big bowl. Pour heated milk over fat.
Let stand while you mix yeast with 1/2 cup lukewarm water and 1 t sugar. Stir and let stand for 5 minutes. Add eggs and yeast to butter/sugar. Add salt, cardamom and sifted flour. Beat together with spoon - no kneading.
Cover with cloth and let raise for 1 1/2 hours in warm place. Punch down and let raise for 45 minutes. Chill dough overnight, covered, to make it easier to handle. Roll and shape as desired.
Cinnamon Rolls: Roll dough to oblong 20 x 40 cm. Spread with butter, sugar, cinnamon and raisins. Roll up tight and seal well. Cut roll into 2.5 cm slices. Place 5 cm apart on deep baking sheet. Glaze with glaze of powedered sugar & milk.
Sticky Buns: Follow directions for Cinnamon Rolls, omitting raisins & toppings. In bottom of pan, melt butter (enough to cover entire bottom), cover with brown sugar, sprinkle with walnt pieces. Cook at lower temperature (180° C) for longer period so butter won’t burn. Invert pan as soon as removed from oven.
After shaping let raise 30 minutes. Bake at 200° C (or 180°C for sticky buns) for 25 minutes.
