Butter Buns with Lingonberries, Raisins, and Cardamom

Here's how:

• 1

  Crumble the yeast into a bowl, heat the milk to 25°C, and stir until the yeast dissolves. Add granulated sugar, butter, salt, cardamom, lingonberries, raisins, and all-purpose flour, a little at a time. Mix the dough for about 7–8 minutes. Double that time if you’re kneading by hand. 

• 2

  Cover with a kitchen towel and let rise for about 45 minutes.

• 3

  Mix together the filling—butter, coarsely grated almond paste, and vanilla sugar—in a bowl.

• 4

  Knead the dough on a floured work surface.

• 5

  Roll out the dough to 40×50 cm.

• 6

  Spread the butter filling evenly over the entire surface of the dough.

• 7

  Fold the top portion over so that the dough measures about 20×50 cm, then roll it out a little more widthwise.

• 8

  Cut into strips about 2 cm wide, twist them, and place them on baking sheets lined with parchment paper.

• 9

  Preheat the oven to 220 °C (convection) or 240 °C (conventional).

• 10

  Let it rise for about 30 minutes.

• 11

  Brush with egg and sprinkle with pearl sugar.

• 12

  Bake for about 17 minutes until they are nicely browned; the recommended internal temperature is 96–98 °C. Swap the baking sheets during baking as needed to ensure an even surface on the buns.

• 13

  Let it cool on a wire rack covered with a kitchen towel.