Recipe for Cinnamon Buns (48 buns)

• 50 grams Yeast (0.11 lb) 225-250 Celcius (top/bottom)
• 100g-150g Margarine (0.22-0.33 lb) 5-10 minutes
• 0.5 liter Milk (0.9 pt)
• ½ tea spoon salt (0.2 fl oz)
• 0.1 liter Sugar (0.175 pt)
• 1.4-1.5 liter Flour (2,4-2,7 pt)

Filling

• Margarine
• Suger
• Cinnamon (can be exchanged with cardamom, coarse grinded)

Topping

• 1 egg
• Almonds (chopped)
• Sugar (chopped?)

1 Crumb the yeast in a bowl

2 Melt the margarine and add the milk. Heat to 37 Celsius (finger warm)

3 Mix the yeast with some of the fluid (margarine and milk)

4 Add the rest of the fluid together with the salt and suger.

5 Add nearly all of the flour (save some (0.1 dl) for later)

6 Knead the dough for a short time in the bowl

7 Let it ferment (rise) under a towel (keep away from draught) for 30-40 minutes

8 Knead the dough for some minutes (some flower on the bench), Flexible consistence.

9 Split the dough in two parts

10 Make rectangular “pancake” using the rolling pin

11 Put some margarine on the dough (like putting margarine on a sandwich)

12 Add some sugar and Cinnamond

13 Roll the dough up into a “snake”

14 Cut the “snake into 24 pieces (divide in middle, divides the halves etc)

15 Put the pieces in a baking “mould” on a baking plate

16 2^nd ferment under a towel for approx 30 minutes (double size)

17 “paint” the bun with the whipped egg

18 Add the almonds and chopped sugar

19 Bake in the oven

20 Let the buns cool under a towel