Finnish Laskiaispulla, Shrovetide bun

See detailed instructions and history: INGREDIENTS 2 cups milk 50 grams fresh yeast, or 3 tablespoon dry active yeast cup sugar 150 grams butter (10 tbsp) 1 tablespoon ground cardamom 1 teaspoon salt 5 cup bread flour or allpurpose flour On top 1 egg 2 tablespoon powdered sugar Filling 1 cup heavy whipping cream cup strawberry or raspberry jam or marzipan. INSTRUCTIONS Microwave your butter for some seconds so it softens up to room temperature. Mix your yeast with lukewarm milk. If you use dry yeast you need the milk to be 108F, 42C. Dissolve your yeast into the milk. Add the sugar, cardamom, salt, and 12 cups of flour. Beat it to make a batter. Add in the rest of your flour and start kneading. Once you have some elasticity in the dough, you can add your butter. Keep on kneading for additional 715 minutes. Knead until the dough is firm enough so