Delicious treat from the oven: cinnamon buns with a marzipan filling, a hint of cardamom and the light sweetness of Hermesetas Granulated.
- Add milk and butter to a sauce pan and heat until the butter is melted. Put the mixture into a bowl and leave to cool until it is tepid. Add the instant yeast and stir until it has fully dissolved. Then stir in salt, cardamom and Hermesetas Granulated. Next, add white flour one spoon at a time, while continuing to stir. Continue stirring until the flour is fully mixed in and the dough is smooth. Add the egg and mix well. Knead the dough for 5 minutes until smooth and even. Cover with a damp cloth and leave to rest for 1 hour.
- In the meantime, prepare the cinnamon filling. Place butter, Hermesetas Granulated, cinnamon and cardamom in a bowl and mix well. Coarsely grate the marzipan with a kitchen grater, then add it to the rest of the filling and mix well. Knead the dough on a floured surface again and roll it out with a rolling pin until it is rectangular and about 0.5 cm thick. Evenly spread the cinnamon filling on the dough, then shape the dough into a roll.
- Cut the dough into approximately 2 cm-thick slices. Place the cinnamon buns in two springform pans lined with baking paper, leaving enough space between the buns for them to rise further. Cover with cling film again and refrigerate overnight or for a minimum of 12 hours. Remove the pans from the refrigerator and let the cinnamon buns rest for 30 minutes. In the meantime, preheat the oven to 185 °C. Then bake the cinnamon buns in the oven for about 30 minutes until golden brown.
Butter, room temperature