Ingredients:
• 2 ounces fresh yeast
• 3 cups lukewarm milk
• 4 tbsp butter, melted and left to cool a little
• 2 pounds all-purpose flour
• 2 tbsp sugar
• 2 tsp salt
• 1 tsp ground cardamom
• 1 egg, beaten
• 1 generous pinch of curcuma for coloring (optional)
Dissolve the yeast In the lukewarm milk in a mixing bowl, then add the melted butter. Sift the flour, sugar, salt, and cardamom (and curcuma) together and stir the dry ingredients into the milk mixture. When a dough has formed that comes cleanly from the edges of the bowl, knead for 5 minutes.
Return the dough to the bowl, cover with a dish towel, and let rise in a warm place for 1 hour. Turn the dough out onto the counter and knead again. Shape into about 30 small buns. Place them on two baking sheets lined with parchment paper. Cover with dish towels and let rise again for 20 minutes.
Preheat oven to 400°F. Lightly glaze each bun with beaten egg. Bake for 20 to 25 minutes, or until golden brown. Nice with hard cheese or jam.
This recipe comes The Scandinavian Cookbook by Trina Hahnemann.
Curcuma is turmeric? Sounds like a recipe by middle son would enjoy baking, except he would unfortunately leave out the cardamom and turmeric, which is probably the main flavor.
Yes, I should have written turmeric. Turmeric isn’t very strong. The original recipe didn’t include it; I added it for the color. But you’re right the overall taste would be different without the cardamom.
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