Swedish Cinnamon Buns

Oven temperature: 225°C/400°F, Gas mark 7

Melt the butter in a saucepan. Add the milk and heat to 37°C. Use a little of the melted buttermilk to dissolve the yeast in a large bowl. Add the rest of the melted butter, salt, sugar, cardamom and the most of the flour. Stir until a dough forms and knead the dough until soft and pliable. Coat and let rise until doubled in bulk (30-45 minutes). Knead dough thouroughly on a floured surface until pliable and divide into two equal parts. Roll out each section to a rectangle about 25x45 cm in size. Spread each with softened butter and sprinkle with sugar and cinnamon. If you happen to have some almond paste lying around, it's really nice to grate some of that on top too!

Roll loosely from the long side, ending with the seem facing down and cut each roll into 24 buns. Place the buns  _in a paper muffin case_ (this is important, or all the filling goes on the baking sheet and the buns go dry) and then on the baking tray. Let prove another 20 minutes, brush with a little egg and sprinkle over pärlsocker or flaked almonds and stick in the oven for 5-8 minutes. Let cool down on a rack under a towel and freeze the ones you are not using up that day as soon as they have cooled down. Do not reheat in the microwave, but rather give them 5-10 minutes in a 150°C oven for just-baked freshness and taste.