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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Finnish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Crumble yeast into a bowl. | 2. Melt butter, add milk and gently heat the mixture to 37°C. | 3. Pour over yeast and mix until yeast has dissolved. | 4. Add salt, sugar, cardamom and stir; add about 200 ml of the flour and stir. | 5. Add the rest of the flour and knead dough by hand until smooth and elastic, and it no longer sticks to the bowl (this shouldn't take long) nor to your hand (which takes a bit longer). | 6. Sprinkle some flour on top and cover: let rise for 30 minutes. | 7. Mix the filling ingredients together. | 8. Lightly flour the baking board and turn the dough on it. | 9. Roll dough out to a 40 x 60 cm square. | 10. Spread the filling on the dough and roll it up tightly, starting from the longer side of the square. | 11. Cut the roll in 3-4 cm pieces. | 12. "Open" the pieces by pressing the centre of each piece with a handle of a knife so that the centre is pressed down and the sides spread. | 13. Place rolls on a parchmented baking sheet, cover and let rise for 30 minutes. | 14. Brush the rolls with beaten egg. | 15. Bake at 225 C for about 10 minutes. | 16. Cover the rolls while cooling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	25	g		46.25	5.105	5.97	0.225
butter	75			6412.5	294.6375	200.3625	540.0
milk	300			44652.0	3498.96	2305.8	2393.64
salt	1/2	teaspoon		-	-	-	-
sugar	50			40299.0	10079.8	0.0	0.0
cardamom	3/4	teaspoon	ground	4.665	1.0270000000000001	0.1614	0.1005
purpose flour	750			-	-	-	-
butter	100			6412.5	294.6375	200.3625	540.0
sugar	100			40299.0	10079.8	0.0	0.0
cinnamon	2	teaspoons		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.