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60 gm Butter
250 ml Milk
25 gm fresh Yeast
1/2 teaspoon ground Cardamom
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
100 ml Sugar
700-800 ml All-purpose Flour
Filling
50 gm Butter, softened
100 gm Almond Paste, chopped
50 gm Sugar (about 4 Tablespoons)
1 Tablespoon Cinnamon
Topping
1 Egg, beaten
Slivered Almonds
Pearl Sugar
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Crumble yeast into a bowl. Melt butter, add milk and gently heat the mixture to 37°C Pour over yeast and mix until yeast has dissolved. Add cardamom, cinnamon, salt and sugar and stir; add about 200 ml of the flour and stir. Add most of the remaining flour and knead dough by hand, adding flour if needed, until the dough is smooth and elastic and no longer sticks to the bowl nor to your hand. Sprinkle some flour on top and cover: let rise for about 1 hour. Preheat oven to 220°C. Lightly flour the baking board and turn the dough on it. Roll dough out to a ~30 x 40 cm rectangle. Spread the softened butter on the dough, sprinkle chopped almond paste, sugar and cinnamon over the butter. Roll the dough up tightly and cut into 4 cm slices. Place rolls on a parchmented baking sheet, cover and let rise for 30 minutes. Brush rolls with beaten egg and sprinkle with slivered almonds and pearl sugar. Bake for 10-15 minutes. Cover the rolls while cooling.
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