Read the recipe before you start. You get the best results if you use a kitchen machine with a kneading hook.
Tips 1: In good time before baking, divide the butter into pieces and place on a plate so that it is soft, not melted.
Tips 2: Beat the saffron in a mortar together with a little of the sugar, or put the saffron in the milk and let it steep for 20-30 minutes.
What do you need:
- ½-1 g saffron (can be omitted)
- 250 g soft butter (not melted)
- 5 dl milk, preferably H milk or milk that can be tolerated
- 125 g sugar
- 50 g yeast
- 1 teaspoon cardamom
- Optionally add salt, optional
- About. 1 kg wheat flour (start with approx. 900 g)
- 1-2 eggs for brushing
- 2-3 tablespoons fine sugar to sprinkle
This is what you do:
Put everything dry in the baking dish, start with 900 g wheat flour. Fresh yeast crumbles in the dry. Heat the milk to finger temperature (approx. 30 degrees). Add the liquid to the flour mixture while the machine is running. Knead for 10-12 minutes, add flour if necessary to a suitable consistency. The dough should be smooth and release the baking dish. Add soft butter, approx. 2 tablespoons at a time and knead the dough until all the butter has been kneaded in and the dough releases the baking dish, 8-10 minutes. Cover the baking dish and leave to rise for 50-60 minutes.
Sprinkle some flour on the baking table. Take the dough out on the baking table, knead lightly together and roll into two thick sausages. Divide into evenly sized pieces and roll into round buns. Place the bowls on a baking paper-lined baking tray / long pan with a little distance, but no more than they rise together during the raising. Cover with a cloth and leave to rise to double size, 40-45 minutes.
Preheat the oven to 225 degrees. Brush the bowls with 1-2 beaten eggs and 1-2 tablespoons water, or with melted butter and sprinkle with fine sugar. Bake on the middle rack in a hot oven at 225 degrees for 12-15 minutes. Cool on a rack.