- 200ml lukewarm milk
- 11g dry yeast
- 500g plain flour, divided
- 55g sugar, divided
- ½ teaspoon salt
- 2 teaspoon crushed cardamom seeds
- 1 egg
- 65g butter or margarine, melted
- 1 egg, lightly beaten
For the filling:
- 40g margarine or butter, softened
- 3 teaspoons ground cinnamon
- 3 tablespoons sugar
Extra: Whole dried blueberries for the dogie eyes, nose and nails.
- Preheat oven to 220°C and line 2 baking sheets with baking paper.
- Place milk, 1 teaspoon sugar, dry yeast and a third of the flour in a mixing bowl, mix well and leave in a warm place covered for 10 minutes.
- Beat in the egg, salt, cardamom and sugar then gradually add rest of the flour kneading by hand.
- Add the melted butter and keep kneading until you got an elastic dough that comes off the surface you are kneading on, if it’s still sticky you may add some more flour.
- Roll the dough out into a rectangular shape, approx 20×45 cm.
- Mix the filling and spread over the dough then roll it from the long side forming a long cinnamon roll.
- Cut 2,5 cm pieces for the hearts and butterflies, for hearts make a cut from the top and for butterflies cut from both top and bottom and shape into hearts and butterflies.
- Glaze with a lightly beaten egg and bake for 12 minutes, until golden brown.
- For the dogie use one long piece of the roll for face and body, cut long slim pieces for legs and tail, sharp triangular pieces for ears and an inner piece rolled out for collar
- Position the legs, tail, and ears attaching them by pinching into the body piece, I made little holes to pinch them in so they would not pop out in the oven. Place a whole dried blueberry in as the nose and one cut in halves for eyes and smaller pieces in the front paws for nails.
- Bake for 12 minutes, until golden brown.
- Serve warm with glass of cold milk.