Bull-Pops

Here's how:

• 1

  Crumble the yeast into a mixing bowl, then pour the cream milk (20 °C) over the yeast. Stir until the yeast has dissolved.

• 2

  Stir in the sugar, cardamom, egg yolk, butter, and most of the flour.

• 3

  Mix for a while in a stand mixer, then add the salt. Continue kneading the dough until it’s smooth. Let the dough rise for about 30–40 minutes.

• 4

  Roll out the dough into a rectangular sheet on a floured baking surface, then cut it into squares about 15×15 cm. Spread butter on the squares, and sprinkle sugar and cinnamon over them.

• 5

  Roll each sheet into a “swiss roll-like roll.” Cut into smaller pieces and place them in paper liners, if desired. Let the buns rise for about 20–30 minutes.

• 6

  Brush with beaten egg and sprinkle with a little pearl sugar. Bake in the center of the oven at 200 °C for 8–10 minutes, or until the buns are golden brown. Let cool on a wire rack.

• 7

  Remove the buns from the molds and place them on a small wooden skewer or something similar—the kind used for cake pops.

• 8

  Bull-pops taste best when eaten the same day they're baked (since they tend to get a little dry in the days that follow). They're great for freezing. Put them on sticks once they've thawed.