Swedish Butterkaka

Instructions

1. Prepare the dough
   In a large bowl, combine the flour, sugar, cardamom, and salt. In a separate bowl, dissolve the yeast in lukewarm milk. Add the melted butter and eggs to the milk mixture, then pour into the dry ingredients. Mix until a soft dough forms, then knead for about 5-7 minutes until smooth and elastic.
2. First rise
   Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.
3. Prepare the filling
   While the dough is rising, mix the softened butter with sugar and cinnamon until well combined to create the filling.
4. Shape the cake
   After the dough has risen, punch it down and roll it out on a lightly floured surface to form a rectangle approximately 12x18 inches. Spread the butter-sugar-cinnamon mixture evenly over the dough, leaving a small border around the edges.
5. Create the rolls
   Roll the dough tightly from the long side to form a log. Cut the log into 16 equal pieces. Arrange the pieces, cut side up, in a greased 9x13 inch baking dish or a round springform pan, placing them close together but not touching.
6. Second rise
   Cover the pan and let the rolls rise again for about 30-45 minutes until puffy and nearly doubled in size.
7. Bake
   Preheat the oven to 375°F (190°C). Brush the tops of the rolls with beaten egg, then sprinkle with sliced almonds and pearl sugar if using. Bake for 20-25 minutes until golden brown and cooked through.
8. Serve
   Allow the butterkaka to cool slightly in the pan before serving. It's best enjoyed warm with a cup of coffee. Store any leftovers in an airtight container for up to 2 days or freeze for longer storage.