2 cups plain flour
1/4 teaspoon salt
1/4 teaspoon ground cardamom
15 g (1/2 oz) compressed yeast
1 tablespoon caster sugar
1/2 cup lukewarm milk
125 g (4 oz) melted butter
4 tablespoons sugar mixed with 1 teaspoon ground cinnamon
strawberry jam
3/4 cup finely chopped hazelnuts
1/4 teaspoon salt
1/4 teaspoon ground cardamom
15 g (1/2 oz) compressed yeast
1 tablespoon caster sugar
1/2 cup lukewarm milk
125 g (4 oz) melted butter
4 tablespoons sugar mixed with 1 teaspoon ground cinnamon
strawberry jam
3/4 cup finely chopped hazelnuts
method
1. Sift flour, salt and cardamom into a warm bowl and make a well in the centre.
2. Cream yeast and caster sugar.
3. Combine milk with half the butter and add to yeast.
4. Pour into flour and hand mix to a soft dough, using extra warm milk, if required.
5. Knead till the dough is smooth, elastic and leaves sides of bowl cleanly.
6. Lift out dough, butter bowl, return dough and turn to coat with butter.
7. Cover bowl and stand in a warm place till doubled in bulk.
8. Punch down and knead lightly.
9. Turn onto a floured board and divide into 15 pieces. Shape each into a smooth ball.
10. Roll each ball in remaining melted butter, then in sugar and cinnamon mixture.
11. Arrange some of the balls on the bottom of a greased baba tin.
12. Place 1 teaspoon of strawberry jam between each ball, sprinkle with hazelnuts.
13. Repeat until all the dough has been used. Finish with a sprinkling of hazeinuts.
14. Stand covered in a warm place till the cake rises almost to the top of the tin.
15. Bake in a hot oven 200-230°C (400-450°F) for 20 minutes, reduce to moderate 180-190°C (350-375°F) and bake for a further 20 minutes.
16. Turn onto a wire rack to cool.
2. Cream yeast and caster sugar.
3. Combine milk with half the butter and add to yeast.
4. Pour into flour and hand mix to a soft dough, using extra warm milk, if required.
5. Knead till the dough is smooth, elastic and leaves sides of bowl cleanly.
6. Lift out dough, butter bowl, return dough and turn to coat with butter.
7. Cover bowl and stand in a warm place till doubled in bulk.
8. Punch down and knead lightly.
9. Turn onto a floured board and divide into 15 pieces. Shape each into a smooth ball.
10. Roll each ball in remaining melted butter, then in sugar and cinnamon mixture.
11. Arrange some of the balls on the bottom of a greased baba tin.
12. Place 1 teaspoon of strawberry jam between each ball, sprinkle with hazelnuts.
13. Repeat until all the dough has been used. Finish with a sprinkling of hazeinuts.
14. Stand covered in a warm place till the cake rises almost to the top of the tin.
15. Bake in a hot oven 200-230°C (400-450°F) for 20 minutes, reduce to moderate 180-190°C (350-375°F) and bake for a further 20 minutes.
16. Turn onto a wire rack to cool.
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