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Cooking
Cinnamon Hearts, Not Just for Valentine's Day
· 6 servings
Making the starter
Warm the milk until lukewarm. Add a spoonful of sugar, stir, then crumble in the yeast. Leave in a warm spot for a few minutes. Once bubbles form on the surface, the starter is ready.
Preparing the dough
Mix the sugar, cardamom and a pinch of salt into the flour. Pour in the melted margarine and crack in the egg. Add the starter and knead into a soft dough.
Letting the dough rise
Cover the bowl with a tea towel or cling film and leave the dough to rise for an hour, until it has doubled in size.
Cinnamon filling
Melt the margarine and stir in the sugar and cinnamon.
Dividing the dough
Divide the risen dough into two portions and work with them one at a time.
Cutting out the shapes
Roll out half of the dough into a rectangle with the longer side about 25 cm wide. Spread with half of the cinnamon filling. Cut the dough into strips 2 cm wide and 25 cm long.
Shaping the hearts
Roll each strip inwards from both ends towards the middle. Place on a baking tray lined with parchment paper and pinch one end into a point to form a heart shape. One batch of dough makes about two trays of hearts, roughly 20 pieces in total.
Baking
Bake in an oven preheated to 180 °C for 15–20 minutes, until golden.