40     2.5h   250°C      6-8 min     80 min  

150g butter

5 dl milk

4 tsp dry yeast

1.5 dl granulated sugar

0.5 tsp salt

about 1.3 l flour

50g butter

1 dl granulated sugar

1 tbsp ground sweet cinnamon

1 egg whipped

1-2 dl pearl sugar

Pour the yeast in a big bowl. Melt the butter in a saucepan. Add milk and warm to 37°C. Pour the fluid over the yeast and stir until the yeast is fully dissolved. Add sugar, salt and most of the flour. Save some for baking.

Need the dough for 4 minutes until it is smooth and doesn’t stick to the bowl. Let raise for 40 minutes covered with a towel.

Put the dough on a floured table and need it thoroughly. Divide the dough in two and roll out to two long rectangles. Spread the butter on the dough and sprinkle with sugar and cinnamon. Roll into two long rolls. Cut each roll into 20 pieces. Form them as you like and put on oven trays, with some space in between. Let raise covered with a towel for 40 minutes.

Brush the rolls with egg and sprinkle with pearl sugar. Bake in 250°C for 6-8 minutes. Let cool covered on a baking rack.

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