50 g butter or margarine
200 ml milk
25 g yeast
75 ml Dansukker Granulated Sugar
1 ml salt
1 tsp crushed cardamom
About 500 ml plain flour
50 g almond flour
100 ml Dansukker Icing Sugar
75 g butter or margarine
1/4-1/2 g saffron or grated zest of an organic orange
1-2 tbsp Dansukker Cane Sugar Granulated
Melt the butter or margarine. Add the milk and heat to about 37 °C. Crumble the yeast into a bowl and add the sugar, salt and cardamom. Work in the flour until the dough no longer sticks to the sides of the bowl. Cover the dough and let it rise 1 hour.
Stir together the ingredients for the filling.
Put the dough on a floured worktop and roll it out into a slab approx. 25x50 cm. Spread the filling on top. Roll up, shape into a spiral and place in a greased springform tin, 24 cm in diameter. Cover the dough and let it rise 1 hour.
Glaze the cake with beaten egg and sprinkle with cane sugar. Bake in the centre of the oven at 200 °C for approx. 20 minutes.
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