- 1 3/4 cups (420ml) lukewarm water
- 1 tbsp granulated yeast
- 1 tbsp kosher salt
- 1/2 tsp ground cardamom optional
- 4 large eggs
- 1/2 cup (170g) honey
- 8 tbsp (113g) unsalted butter melted
- 7 1/2 cups (1060g) bread flour
- Mixing and storing the dough: In a 5-quart container, mix Mix the yeast, salt, eggs, honey, and melted butter with the water. Add the flour, then use a spoon, Danish dough whisk or stand mixer fitted with paddle attachment to mix until uniform. Cover (not airtight) and allow to rise at room temperature for about 2 hours.
- Dough can be used as soon as it’s chilled after the initial rise, or frozen for later use. Refrigerate remainder in a non-airtight lidded container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to four weeks in an airtight container. Freeze in one-pound portions.
- When using frozen dough, thaw in refrigerator for 24 hours before use, then allow usual rest and rise times. Defrost dough overnight in the refrigerator if frozen.
- Start with a buttery, rich dough. I used the recipe above, cardamom is optional. Divide the dough and flatten into 2 approximately 10 x 18" rectangles.
- Make a cinnamon sugar mixture (mix 1/3 cup sugar + 2 tbsp. cinnamon) and sprinkle half over one rectangle of dough, then repeat with the second rectangle.
- Roll the dough up lengthwise (the long way). Stretch the log to 36 inches and snip the dough at a 20 degree angle into 3-inch long sections and place into a generously buttered epi pan.
- The pointy end of each should be facing out (see video). Overlap the pieces in the pan. Cover the dough with the epi pan lid and rest for 30 minutes.
- Preheat the oven to 350°F and place rack on bottom shelf. Bake for about 15 minutes covered, then uncover and continue baking 15 more minutes.
- Serve with cream cheese frosting and almonds, if desired!
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