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1
Melt butter, add milk and heat the mixture gently to 38u00b0C.
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2
Crumble the yeast into the milk mixture, whip lightly to dissolve.
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3
Add salt, sugar and cardamom.
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4
Gradually add the flour: stir first with a wooden spoon, then knead into smooth, elastic dough that no longer sticks to the bowl nor to your hand.
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5
Cover and let rise until doubled in size (about 30 minutes).
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6
Preheat oven to 200 C and grease a 24 cm round cake pan with a removable bottom.
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7
Lightly flour the baking board and turn the dough on it.
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8
Roll the dough out into a rectangle, 40 cm x 45 cm or so.
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9
Spread the softened butter on the dough; combine the remaining filling ingredients and sprinkle on top of the butter.
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10
Roll the dough up starting from the longer side and cut into appr. 4 cm pieces.
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11
Place the pieces into the prepared pan on their side, and quite close to each other; cover and let rise until doubled (about 30 minutes).
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12
Brush the top with the beaten egg and sprinkle pearl sugar on top of the cake.
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13
Bake in the preheated oven for about 30 minutes, or until golden brown.
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14
Cover while cooling.
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15
You can omit the pearl sugar if you want: just brush the cake with egg before baking and drizzle some powdered sugar icing on top of the cake once it has cooled.
