How to make
Sift the flour into a bowl and mix it with the dry yeast, a pinch of salt and the cardamom grains (you can also use powdered cardamom).
Lightly heat the milk with the sugar and butter. Beat the egg and separate a small part of them for spreading at the end, put the rest with the flour, along with the slightly warmed milk (it should not be hot in any case).
Knead an elastic smooth dough to a medium softness, adding a little flour if necessary, but be careful not to overdo it and it becomes hard. Knead for about 5 minutes and shaped into a ball, leave it to rise for 1 hour and 30 minutes in a warm place. It is recommended to cover the vessel with a cloth and to prevent drafts in the room where it is located.
Divide the risen dough into 5 parts and shape them into round small rolls, which we again leave for 1 hour to double in size. My advice is to arrange them directly in the tray in which you will bake, lined with baking paper or greased. That way they won't ruin their shape during transfer.
Meanwhile, prepare the cream by putting the milk and sugar on the stove. Beat the yolks with a little of it and the spoons of flour and starch. Add this mixture in a thin stream to the milk already simmering on the stove. Beat with a wire whisk and boil for 4-5 minutes over low to medium heat.
At the end, add the vanilla powder. Leave to it cool, beating occasionally to prevent a crust from forming. Another option is to put cling film on it and don't bother stirring, but this way it will cool down more slowly.
Press the already risen cream rolls in the middle, almost to the base, with a small cup or other convenient container, so that a hole is formed. Add some of the cooled cream into it. Spread it evenly filling each of the rolls.
Spread with the rest of the beaten egg mixed with a few drops of oil and water. Sprinkle with brown sugar and place in an oven heated to 370°F (190°C) - upper and lower resistor wire.
After two-three minutes, turn off the upper one and reduce the heat to 360°F (180°C). Bake for 13 minutes and turn on the upper heating resistor again for about 2-3 minutes until they acquire a golden color.
Cool them on a wire rack and serve them with a glass of warm milk.
Enjoy! The cream rolls are ready.
Advice: If you want your rolls to have a more pronounced cardamom scent, add more. With the amount suggested in the recipe, it is tasted, but slightly.
