Cardamom and cinnamon buns on sourdough
Mix all dough ingredients and knead the dough well. Knead in the machine or by hand until the dough is elastic, 20-40 minutes. Let the dough rest for a while. Mix together the butter and sugar for the filling.
Roll out dough on floured surface, rather thin in the form of a rectangle. Spread plenty of butter and sugar filling on the dough. Sprinkle with cinnamon-sugar mixture or cardamom-sugar mixture evenly over the dough. Do not be stingy! Fold down the top third of the dough. Then the bottom third of the dough and fold it over the top. Even with the help of a rolling pin. Then cut with a knife or spur "strips" of dough, each strip can weigh about 100 grams Spin up each strip in any way to a "knot". Add on a griddle with parchment paper. Let rise under a kitchen towel, possibly wetted, in room temperature 12-15 hours.
Bake in oven 225 degrees 8-10 minutes until they got an even golden color. Remove from the oven.
For cinnamon buns: Brush quickly with egg white and sprinkle with granulated sugar.
For cardamom buns: Sprinkle quickly with cardamom sugar.
About 45 buns
8.5 dl milk (goes equally well with oat milk)
2.2 kg of wheat flour
400 g butter
400 g sugar
30 g cardamom
15 g salt
300 g wheat sourdough (1 kg wheat sourdough consists of 500 g of wheat flour and 5 dl water.)
700 gr soft butter
700 gr sugar
+ Cinnamon sugar or cardamom sugar