150-200 g butter

0.5 l milk

50 g fresh yeast (or dry equivalent in an amount proportionate to the amount of flour – check the pack)

1-2 teaspoons ground cardamom (freshly ground in a mortar is best)

1/2 teaspoon salt

1 deciliter (0.1 l) sugar

1.3-1.5 litres regular wheat flour

(One can also add saffron – as I did in the photos which is why the dough is yellow.  Saffron is very yummy with almost anything. 0.5-1 g)

50-100 g butter (softened/semi melted)

1-2 teaspoons cardamom (as above)

1-2 tablespoons of sugar

Above is enough filling to make nice rolls, but according to crave and taste one can add practically anything yummy. I always put raisin in mine (love raisins) and often a pinch of vanilla sugar)

1-2 teaspoons of cinnamon – good combined with cardamom

some raisins

some nuts/almonds (if one likes)

marzipan (blend it with the butter mix)

dried chopped apricots

Melt the butter and add the milk and warm to 37 C  (finger warm) – this depends on  whether you use fresh or dried yeast – dried yeast demands higher temp – look at the instructions.

Put the yeast in a bowl, pour the milk+butter mixture over and stir to solve the yeast.

Add ground salt, sugar and cardamom (and saffron if you want to make yummy saffron dough 0.5-1 g).

Add around 1 -1.2 l flour – stir and work it into the liquid – how much flour needed is always a little hard to say – that depends. Most important (if you are not used to bake bread) is to not add too much flour and instead knead (first with a big “fork” then by hands when the dough is manageable). When the dough starts to come together – move it to the pastry board (put some flour on the board in advance to avoid the dough from sticking to the board). Knead the dough thoroughly by hand. About 5 minutes. Add flour if needed, but be careful – this dough shall be smooth, soft and manageable and not to stuffed with flour. It is better if the dough is a little bit too soft/loose than too stiff. When the dough is soft and well kneaded – put it back in the bowl and cover it with a kitchen towel and let it rest for around 30-45 minutes – until it has grown to twice the original size.

Put the dough on the pastry board and knead it lightly. Cut it in four pieces. Roll each piece to a big square about 1 cm thin and spread the butter/vanilla sugar/cardamom/cinnamon on the dough. Sprinkle raisins and almonds (or whatever you fancy) over and then make a roll. Cut the roll to pieces (about 4-5 cm wide) and put them into muffin forms. Let them rest & rice for about 30-40 minutes. Put them in the middle of the oven at 225-250 degrees C for about 10-15 minutes. Let cool on a grid under a kitchen towel.

Eat.