50gramsfresh yeast, or 3 tablespoon dry active yeast
¾cupsugar1.8 dl
150gramsbutter (10 tbsp) (1,3 sticks)
1tablespoonground cardamom
1teaspoonsalt
5½cupbread flour or all-purpose flour13 dl
On top
1egg
2tablespoonpowdered sugar
1tablespoonalmond slices (optional)
Filling
1cupheavy whipping cream2,4 dl
½cupstrawberry or raspberry jam or marzipan.1,2 dl
Instructions
Microwave your butter for some seconds so it softens up to room temperature.
Mix your yeast with lukewarm milk. If you use dry yeast you need the milk to be 108F, 42C. Add the sugar, cardamom, salt, and 1-2 cups of flour. Beat it to make a batter.
Add in the rest of your flour and start kneading. Once you have some elasticity in the dough, you can add your butter.
Keep on kneading for additional 7-15 minutes. Knead until the dough is firm enough so it does not break when you stretch a small piece between your fingers.
After kneading, you need to let your dough rest and rise. Cover your bowl with a cloth and let the dough rest in a warm place for 20 minutes. To get warm conditions, you can have the bowl in a water bath in the sink.
Form the dough into 15-16 round buns.
Let your buns rise to double the size. At least 30 minutes, up to an hour. It is good to keep your pulla covered with plastic wrap or cloth so the surface does not dry up. The dough rises best in a warm place.
Brush the buns with beaten egg.
Bake at 400 (200C) F for about 14 minutes. The buns should be golden brown on top.
Let the buns cool down. Slice the buns in half and fill 1-2 tablespoons of jam or marzipan in the middle and add whipped cream on the rim. Decorate with powdered sugar.
Video
Notes
To get even-sized buns, you can measure them to be 100-120 grams each.