Cut Wreath

1,75 oz. / 50 g yeast
3,5 oz. / 100 g butter
1 pt. / 5 dl milk
0,2 pt. / 1 dl sugar
1 tsp. cardamom
8 pt. / 16 dl flour
3,5 oz. / 100 g soft butter
Sugar and cinnamon

Eggs for brushing

Crumble the yeast into a mixing bowl. Melt the butter and pour in the milk. Let the mixture become lukewarm and pour over the yeast. Stir until the yeast is completely dissolved.

[2] Stir in sugar and cardamom. Knead in the flour until the dough let go off the bowl and becomes smooth and supple.

[3] Let the dough rise under plastic in a warm place until doubled in size. Roll the dough into a rectangle measuring approximately 8 x 16 in. / 20 x 40 cm.

[4] Spread the dough sheets with butter and sprinkle with sugar and cinnamon. Roll the dough into a solid sausage from the long side. Prepare baking tray with parchment paper and set the oven at 390 F / 200 C.

[5] Place the roll on the baking tray with the seam down and shape it into a circle. Cut about 1 cm thick slices, almost through the roll and fold back alternately to the right and left.

[6] Raise wreath under plastic on warm place for 20 minutes. Brush with egg and bake for about 30 minutes. Cool on wire rack.

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