Cinnamon and Cardamom Buns with Apple Compote

Approximately 18 buns

Dough:

• 5 dl (2 cups) whole milk

• 100 g (3.5 oz) sugar

• 1 egg

• 750 g (1.60 lb) all-purpose flour

• 1 tbsp ground cardamom

• 12 g fresh yeast

• 75 g (2.5 oz) softened butter

• 1 tsp salt

For brushing:

• 1 egg

• 4 tbsp milk

Filling:

• 200 g (7.0 oz) salted butter

• 150 g (5.0 oz) sugar

• 5 tsp cinnamon

• 2 dl (0.8 cup) apple compote

Topping:

• 200 g (7.0 oz) powdered sugar

• 4–5 tbsp tart apple juice

• 100 g (3.5 oz) toasted hazelnuts, peeled

Instructions:

Dough:

1. Combine milk, sugar, egg, flour, cardamom, yeast, butter, and salt in a mixing bowl, and knead the dough for about 17 minutes until it's smooth and releases from the bowl.

2. Cover the mixing bowl with plastic wrap and let the dough rise until doubled in size.

Filling:

1. Sprinkle some flour on the counter and roll out the dough to a thickness of about 1.5 cm.

2. Spread butter, sugar, cinnamon, and apple compote on top.

3. Fold the dough over itself halfway and roll out again.

4. Cut the dough into 2 cm-wide strips.

5. Twist the strips and form them into buns. Place them on a parchment-lined baking sheet.

6. Allow the buns to rise until at least doubled in size.

Preheat the oven to 200°C (392°F).

1. Whisk together egg and milk for brushing.

2. Brush the buns and bake for 10–12 minutes.

3. Cool the buns slightly.

Topping:

1. Mix powdered sugar and apple juice and spread on top of the buns.

2. Chop the toasted hazelnuts and sprinkle on top.