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:
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.
Cover the mixing bowl with plastic wrap and let the dough rise until doubled in size.
Filling:
Sprinkle some flour on the counter and roll out the dough to a thickness of about 1.5 cm.
Spread butter, sugar, cinnamon, and apple compote on top.
Fold the dough over itself halfway and roll out again.
Cut the dough into 2 cm-wide strips.
Twist the strips and form them into buns. Place them on a parchment-lined baking sheet.
Allow the buns to rise until at least doubled in size.
Preheat the oven to 200°C (392°F).
Whisk together egg and milk for brushing.
Brush the buns and bake for 10–12 minutes.
Cool the buns slightly.
Topping:
Mix powdered sugar and apple juice and spread on top of the buns.
Chop the toasted hazelnuts and sprinkle on top.