- 12 tablespoons butter
- 2 cups milk
- 1 (2-ounce) yeast cake
- 3/4 cup sugar
- 1 teaspoon ground cardamom
- 6 cups flour
- 6 tablespoons butter or margarine, softened
- 1/2 cup sugar
- 1/2 tablespoon cinnamon
- 1/2 cup chopped or ground almonds
- 1 egg, beaten
- 1/2 cup pearl sugar
- 1/2 cup chopped almonds
Melt butter in saucepan. Add milk and remove from heat. Crumble yeast into a large mixing bowl. In a small bowl, mix together sugar and cardamom. Add sugar cardamom mixture to the yeast and add milk mixture. Stir in the flour a little at a time and work dough until smooth and shiny. Cover and let rise for 10 minutes.
Preheat the oven to 400 degrees F.
Turn dough out onto a board and knead well. Divide into 4 parts. Roll each piece into a 14 by 8-inch rectangle. Spread with filling. Roll up from the long side and place on a baking sheet. Clip each at 1-inch intervals with a scissors held perpendicular to the top. Pull each cut out to the sides, alternately, to make a pattern exposing the filling. Brush with beaten egg and sprinkle with pearl sugar and chopped almonds.
Bake for 15 to 20 minutes. Do not overbrown