December 10: Delicious cinnamon cake

75 g butter
2 1/2 dl whole milk
25 g of yeast
3/4 dl sugar
1/2 teaspoon salt
1 teaspoon crushed cardamom
400 g wheat flour

Filling: 100 g butter
1/2 dl sugar
1/2 dl brown sugar
1 tbsp ground cinnamon

Butter and milk are heated until the butter is melted and the milk is finger warm. Crumble the yeast in a bowl and dissolve in the warm milk. Sugar and salt are added and stirred until the sugar and salt are dissolved. Cardamom and flour are added and the dough is kneaded smoothly. The dough must now rise covered for 40 minutes. Meanwhile, mix the filling well.

The dough is rolled out into a rectangle of approx. 20x30 cm. The filling is then distributed, and the dough is rolled up tightly from the wide side. Cut slices of approximately 2 cm. There will be approximately 20 pieces of the entire roll. The loose "snip" on each auger is bent under the auger.

The snails are placed with the "snip" downwards in a form, completely close. They must now raise the roof for 40 minutes. The cake is brushed with egg and baked in a preheated oven at 225 degrees C. without hot air for 6-8 minutes.