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1
Dissolve the yeast in the warm water. Stir in milk.
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2
Add sugar, salt , cardomom, eggs and enough flour to make a batter(about 2 cups).
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3
Beat until the dough is smooth and elastic. Add 3 cups flour, and beat well until dough is smooth and glossy.
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4
Stir in melted butter and beat again, adding the rest of the flour until a stiff dough forms.
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5
Turn out onto a lightly floured board and cover with a inverted mixing bowl. Let dough rest 15 minutes. Knead until smooth and satiny.
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6
Place dough in a lightly greased mixing bowl , turn dough to grease the top, cover lightly and let rise in a warm place until doubled in size, app 1 hours.
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7
Punch down and let rise again, until almost doubled, about 30 minute.
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8
Roll out dough into a rectangle 24x36 inches. Spread with half cup of soft butter, and sprinkle with cinnamon and ground almonds.
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9
Roll up into a firm log shaped roll. Cut diagonally to make triangular shaped pieces measuring about 1 inch on one side and 2.5 inches on the other.
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10
With the side of your finger, press down the center of the rolls so the cut ends spread out, creating two ear shaped sides. Place the rolls on a greased baking sheet and let rise for 30 minute.
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11
Glaze with beaten egg , and sugar topping.
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12
Bake in hot oven (400F) 25-30 minutes. Remove when golden brown.
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13
Makes app 36 buns.
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14
Serve with coffee. Can be frozen.
