2.5 dl lukewarm milk
25 g compressed yeast or 11 g dry yeast
1 egg
1/2 tsp salt
1 dl sugar
1 tsp ground cardamom
7 dl wheat flour
100 g soft margarine
For glazing: 1 egg
For filling: 3 dl double or whipping (35-38% fat) cream
2 tsp vanilla sugar

If using the compressed yeast dissolve in lukewarm milk; dry yeast can simply be mixed into the flour. Add egg, sugar, salt and cardamom to the milk, mixing continuously, then gradually add flour. Add soft margarine at the final phase of kneading. Knead the dough by hand or machine until it is smooth and does not stick to your hands or the bowl. Leave to rise in a warm place under a cloth, until it has doubled in size. Mould small buns from the dough, place them on greaseproof paper on a baking sheet, and leave them to rise again under the cloth. Prepare oven to 225 C, brush the buns with beaten egg and bake in the oven for 10 minutes. Allow to cool. Cut off the top of the buns, pile whipped cream mixed with vanilla sugar on the lower halves, and replace the lids.