Norwegian Skillingsboller

Prep: 20 minutes

Baking time: 25 minutes

Makes: 12

Ingredients: 

• 250g butter
• 400ml milk
• 250g caster sugar
• 2 tbsp ground cinnamon
• 1 tsp ground cardamom
• 600g plain flour
• 7g easy action dried yeast
• A pinch salt
• 2 tbsp granulated sugar

Method: 

• Melt half the butter in a pan and add
  half the milk, half the caster sugar, half the
  cinnamon and all of the cardamom and
  dissolve.
• Add the flour and yeast and attach the dough
  hook, knead until combined. Add the butter
  mixture and the remaining milk and knead until
  you have a slightly sticky dough. Add the salt
  and knead a little more on a low speed until
  the dough comes away from the edge of the
  bowl. You may need to add a little more milk
  and flour to achieve this.
• Cover the bowl with a damp cloth and leave
  to rest in a warm place for an hour.
• Heat gently the remaining butter, caster
  sugar and cinnamon in a pan, until the butter
  is softening but not melted. Stir well and leave
  to cool.
• Split the dough in two and roll one piece
  out into a 50cm x 25cm rectangle. Spread the
  cinnamon butter over and roll the dough away
  from you into a tight cylinder.
• Place seam side down on a chopping board
  and slice into 3cm rings. Place face up on the
  baking tray leaving 2cm between each one.
  Repeat the process with the remaining dough.
• Leave to rise for one hour, or overnight in
  the fridge.
• Remove from the fridge and heat the oven to
  200°C. Bake the buns for about 20 minutes
  or until lightly golden and puffy.
• Sprinkle granulated sugar over them, allow to cool for five minutes and serve.