Servings: 9 muffins
Ingredients
- 500 g flour
- 120 g sugar
- 12 g dry yeast or 25 g fresh yeast
- 0.5 arb.sh. ground cardamom
- 1 egg
- 300 ml milk
- 80 g room temperature butter
For the filling
- 80 g room temperature butter
- 4 spoons brown sugar can be changed to white
- 1 arb.sh. ground cinnamon
- 1 egg for spreading
- pearl sugar for sprinkling
Instructions
- Mix flour, sugar, cardamom and dry yeast. TIPS. If you use fresh yeast, mix it with a little bit of pierogi and a pinch of sugar, leave it at room temperature for 10-15 minutes and add it to the dough after adding the milk.
- Add milk at room temperature if using a food processor for kneading. If you knead by hand, you can warm the milk up to 36℃.
- Beat in the egg.
- Knead in a food processor for 15 minutes on medium speed.
- Add the butter and mix on low speed for another 10 minutes.
- Let the dough rise in a warm place for about an hour.
- For the filling, mix the butter, sugar and cinnamon.
- Roll out the dough into a rectangle, about 0.5 mm thick. Spread the filling. Then fold the dough over and cut into strips.
- Roll the strips up and wrap them.
- Cover with a tea towel and leave to warm for 30 minutes.
- When risen, brush with beaten egg at room temperature and sprinkle with pearl sugar
- Bake at 200℃ for 15 minutes.
Naudinga
Help for those who knead by hand and don't use a food processor. After mixing all the ingredients, knead the dough a little and leave it covered for half an hour, then knead until the dough sticks to your hands and is soft and elastic.
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