150 g low-fat margarine
5 dl semi-skimmed milk
50 g yeast for sweet dough
1/2 tsp salt
1 1/2 dl Dansukker SteviaSugar
2 tsp ground cardamom
Approx. 13 dl plain flour
200 g quark
1 dl Dansukker SteviaSugar
1 tbsp cinnamon
Melt the fat in a saucepan. Add the milk and warm to 37 ºC (body temperature).
Crumble the yeast into a bowl and add a little of the milk mixture. Stir until the yeast dissolves. Add the rest of the liquid.
Add the salt, SteviaSugar, cardamom and 2/3 of the flour. Knead the dough until it is smooth and shiny. Add more flour and work the dough until it comes away from the sides of the bowl. Cover with a tea towel and leave to rise until doubled in size, 20-30 minutes.
Mix together all the ingredients for the frosting.
Put the dough on a floured surface and knead until smooth.
Split the dough into two equal parts. Roll both parts out to form a flat rectangle. Spread the filling over the sheet of dough. Roll up and cut into pieces. Place the pieces in paper baking cups. Cover with a tea towel and leave to rise for 30 minutes.
Set the oven temperature to 250 °C. Brush the buns with lightly beaten egg. Sprinkle with flaked almonds. Bake at the centre of the oven for 8-10 minutes.
Leave to cool on a wire rack covered with a tea towel.
The dough can be use without the filling to make plain sweet rolls. Brush with egg and sprinkle with chopped or flaked almonds.
Serving per bun
protein, gram 3
fat, gram 3
carbohydrate, gram 15
kh from SteviaSugar, gram 1,5
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