A very rich version of a Danish tradition, to be eaten hot with black coffee. Not for the health conscious.
500 flour
26 active yeast
175 butter
100 g sugar
rind of 1 lemon
2 tsp ground cardamon
2 egg
200 ml milk, lukewarm
1 egg, beaten, for glazing
raisins or currants
Prove yeast in the milk, add everything else except butter and knead to a sticky dough. Let rise until doubled in size (quickest would be 2 hours). Next roll the butter in. Roll dough out very thin and butter the top. Fold dough over itself a few times, roll out again and repeat twice more. Sprinkle with raisins/currants.
Form rolls. Take a handful of dough and fold the sides in towards the middle until the roll is springy and glossy. Put on greased baking paper, well spaced out, and brush with egg. Bake at 200'C for about 10 min. They should be pillowy soft inside.
