150g butter

500ml milk

50g fresh yeast

200ml sugar

1.4 litres flour

1/2 teaspoon salt

2-3 teaspoons ground cardemom

1 egg

plus one egg for decorating

raisins optional

Gently heat the milk and butter until the butter is melted, then mix all ingredients well in a large bowl. Allow to rise for 35 minutes, then knead and roll into a sausage and cut into 24 equal pieces. Raisins can be mixed into some of the pieces if you wish. Roll each piece into a round ball and place on baking tray with plenty of space between them.

Whisp an egg and paint a bit on top of each bun. Let rise for 10 minutes, then bake in oven at 220C for about 11 minutes