2 2/3 oz (75 g) fresh yeast (this is about 35 grams active dry yeast)
2 cups (500 ml) milk
7 1/2 – 8 1/2 cups (1.8-2 l) all purpose flour
7 oz (200 g) butter
3/4 cup (200 ml) superfine sugar
1 tsp salt
1 tbsp crushed cardamom
3 1/2 oz (100 g) marzipan
3 1/2 oz (100 g) butter
1/2 cup (125 ml) superfine sugar
2 1/2 tbsp dried breadcrumbs
1 tbsp water
1 tbsp cinnamon
Glaze and Garnish
1/4 tsp salt
1/2 tsp water
*Note: I halved this recipe (original makes 40 buns). For the garnish, I used sanding sugar instead – I didn’t have pearl sugar.
1. Take out all the ingrediaents and let them reach room temperature.
2. Crumble the yeast into a food mixer or bowl. Pour over the milk (room temp or heated until lukewarm) and stir until the yeast dissolves.
3. Add most of the flour, all of the butter in pieces, the sugar, eggs, salt and cardamom. Work the dough until very smooth, either in the mixer or by hand. Add extra flour if necessary. When the dough is smooth and the fat starts to seep out, it’s ready.
4. Let the dough rise under a baking cloth until it doubles in size, around 30 minutes.
5. Meanwhile, make the filling. Blend or whisk grated marzipan with the butter, sugar, breadcrumbs, water and cinnamon.
6. Place dough onto a pastry board, knead it and divide into two. Roll each piece into a large rectangle. Spread with the cinnamon filling.
7. Roll the dough up from the long side. Brush the edge with a little water to help it stick. Cut into 1-inch (2-3 cm) pieces. Place on baking sheets lined with parchment paper, leaving space to expand.
8. Let rise under a baking cloth until they double in size, around 20-30 minutes. Preheat the oven to 480 F (250 C).
9. Whisk together the egg, salt and water and gently brush the mixture onto the buns. Sprinkle with the pearl sugar. Bake in the middle of the oven for 7-8 minutes.