Cardamom Buns

Milk is reduced from 7 to 5.5dl. Seems odd no second rise and lack of salt. Yeast blooms under surface of the mixture very cool. Used 950g flour so far, kneaded it in gradually. Made 1.8kg worth of dough. Dropped heat to 220, full 12 minutes with turn at halfway. Bottom is lightly burned and inside a little tiny bit raw but quite good. 2nd batch base still overcooked. 3rd batch still 220 degrees but buttered the tray and placed an empty tray on the rack below.

Yeast quantity in original recipe was 75g fresh yeast. Manjula said 1 packet instant yeast. Handwritten recipe looks like it says 2tsp. Knocking dough back, feels like I skipped that step. Started 14:05, rising at 14:38, then rose it until 18:14 (I think I was busy, typing this up in August) and all done by 19:30, but rise could probably have been just an hour.

Text from Manjula to accompany handwritten recipe photo: “I hope you can read my writing. I reduced the milk 550 ml. Use 1 sachet of yeast. The recipe uses fresh yeast. Cannot find that here. Essentially: Melt butter. Add milk and hear to body temperature (stick clean pinky and it should not feel cold nor hot). Add sugar. Add cardamom. Take some of the mixture and add the yeast. Yeast will grow. If mixture too hot, it will die. Mix the yeast with the rest of the milk mixture once it starts bubbling and growing. Then sift flour. Make a well. Pour the milk/butter/sugar/yeast/cardamom mixture. Knead.  Cover with plastic, so it creates a warm eco system.  Let it double in size. Cut into 1/3. Make a sausage. Long thing. Create a dent in the middle. Put raisins. Roll up the sausage.  Cut in 8. Then roll it on the counter in a circular fashion so you get a nice round shape. Oven.”