Heat milk to circa 38°C (little warmer than body temp)

Mix all the other ingredients except butter in a large bowl (cardemon, salt, milk, sugar)

Now add the yeast mix that have sat and grown.

Mix it well and add enough flour so it can be worked on the bench add more gradualy (ca 150 gram give or take 100 depending on weather and quality of flour). Kneed it for at least 10 it should be firm and smooth

Work 270 gram soften butter through dough it will get quite sticky so after you worked it through add a few hand fulls of flour to bring it back to shape

Let proof in 30°C atmosphere for 30 minutes.

Make filling by mixing 1 dl sugar high grade marzipan(50%) softened butter and cinamon

Knock back dough split it in half

Use rolling pin to roll 2 rectangles roughly 5mm thick

Spread filling evenly on rectangles then fold it in half press it all together.

Slice them ca 2cm thick

Twirl around fingers and place on oven tray

Put in ca 30°C enviroment for 60ish minutes they should roughly double in size.

Egg wash(splash of milk 1egg) proofed buns then cook them att 200°C fan oven for about 15 min

Use more trays next time :)

Let cool on racks

This recepie cost around 65Nok to make and makes 35 "bullar" so @1.85 eat till you drop !!