Wheat with cardamom

INGREDIENTS
12 pcs.

20 g yeast
40g sugar
1.5 dl cold milk
1.5 dl cold water
2 eggs
650 g wheat flour
10 g Kandy Spices ground cardamom or whole cardamom or cardamom seeds
8g salt
75 g butter, diced

HOW TO DO IT

Dissolve yeast in milk, water and sugar. Beat the eggs together and stir into the yeast mixture. If using whole cardamom or cardamom seeds, pound the cardamom pods in a mortar, remove the green husks and crush the cardamom seeds as finely as possible. Mix the pounded cardamom with the flour and add to the bowl with the yeast mixture.

Knead for a few minutes on low speed with a stand mixer, increase speed to medium and knead for 3-4 minutes, until dough is elastic. Add the butter and knead for another 5 minutes, until dough is shiny and comes away from the sides of the bowl. Cover the bowl with cling film and leave to rise for 1-2 hours, until dough has doubled in size.

Turn the dough out onto a floured board and divide it into 12 pieces of 80-85g each. Flatten the buns (See youtube for a guide on how to do this) and place them in three rows of four buns in an approx. 35x25cm baking pan. Cover with cling film and leave to rise for 1-2 hours, until they have almost doubled in size. Preheat the oven to 200C fan-forced and bake for 12-15 minutes, until the buns are golden brown. Leave to rest for 5 minutes in the baking pan before moving them to cool on a rack.

Split and toast the wheat if desired when serving and spread the warm wheat with lots of cold butter :)

Recipe of Marie Havno Frank