Nordic cinnamon buns with spices from Kerala

In Denmark, the cinnamon bun is called "kanel snail" and is not only delicious because of its intense cinnamon filling, but also because of the finely fragrant cardamom in the dough. The particularly aromatic spices from Kerala make this recipe even better than usual.

For the dough

• 100g butter
• 250ml milk
• 1 cube of yeast
• 1/2 tsp salt
• 1/2 tsp cardamom from Kerala, freshly ground
• some vanilla
• 80g cane sugar
• 500g semi-white flour

For the filling

• 50g butter, melted
• 60g cane sugar
• 1 heaped tablespoon of cinnamon powder from Kerala
• 1 beaten egg for coating
• some caster sugar for sprinkling

Preparation

• For the dough, melt the butter in a pan, add the milk and heat until the mixture is lukewarm. Dissolve the yeast in it.
• Mix the flour with the sugar, salt, vanilla and cardamom. Add the milk-butter-yeast mixture to the flour and work into a dough.
• Knead until a cohesive, elastic dough forms. If the dough is still too moist, add a little more flour. Shape the dough into a ball, place in a bowl, cover with a damp cloth and leave to rise in a warm place for 40 minutes.
• Meanwhile, for the filling, mix the sugar with the cinnamon, whisk the egg, preheat the oven to 250 degrees and line a baking tray with baking paper.
• Melt the butter. Roll out the dough into a large 5mm thick rectangle, brush with melted butter, sprinkle with cinnamon sugar and roll up into a roll. Glue the "dough seam" together with a little water if necessary.
• Cut slices about 5 cm long from the roll and place them cut side down on the baking tray. Brush with egg and sprinkle with caster sugar.
• If necessary, allow to rise again briefly and then place in the preheated oven. Bake for approx. 15 minutes.