• Sift the flour into the mixer bowl. Add sugar, salt, cardamom, yeast and mix well.
• Pour 200 ml of milk and an egg into the bowl and start kneading the dough. If it seems very dry, add the remaining 30ml of milk. Knead for a few minutes.
• Gradually add the butter, one tablespoon at a time, allowing each portion to combine with the dough before adding the next one. Knead for about 6-8 minutes until the dough is soft and shiny.
• Cover the bowl with the kneaded dough tightly with cling film or a damp kitchen cloth and set aside in a warm place until it doubles in volume. This will take approximately 1-1½ hours.
• Place the risen dough on a countertop or pastry board sprinkled with flour. Roll out gently into a rectangle measuring 20 x 30 cm.

  NOTE: The dough is much easier to work with when it is slightly cooled. I usually roll it out directly on baking paper, place on a large cutting board and put it in the fridge for about 10-15 minutes.
• While the cake is cooling, prepare the filling. Mix all ingredients well in a bowl with a spoon until well blended and light.
• Take the dough out of the fridge and place it with the longer side facing you.
• >> OPCJA TRADYCYJNA - LAMINACJA

  Spread the filling on ⅔ of the dough closer to you. Leave the top ⅓ of the dough free.

  Teraz powtórka ze składania listów ;)

  Fold the upper, free strip of ⅓ of the dough towards you, over the filling. Now place the lower ⅓ part of the dough over the already assembled layers (see the picture below).

  Gently roll out the dough again to 30 x 20 cm.

  >> EASIER OPTION: Spread the filling evenly over the whole rolled dough.
  
• Using a sharp knife or pizza cutter, cut the dough into 15 strips, about 2 cm wide.

  Twist each strip of dough gently and coil it around your fingers like a snail shell, tucking the end underneath.
• Place the rolls on a baking tray lined with baking paper. Cover with a damp kitchen towel and leave to puff, about 30 minutes.

  Preheat the oven to 180℃
• Place the risen rolls in the oven and bake for about 20-25 minutes until they are golden brown.

  Leave the baked rolls on a rack to cool for about 15 minutes.

Glaze

• In a cup or bowl, heat the milk and sugar and mix well until the sugar dissolves.

  Thoroughly and generously cover the cooled rolls with the milk glaze.