Nut and Plum Butter Pinwheels
Dissolve the yeast in the lukewarm milk with 1 teaspoon sugar until smooth.
Put the flour, 90 grams (approximately ½ cup) sugar, 1 pinch of salt and the chopped butter into a bowl. Pour in the yeast milk and knead with the kneading hook of the electric hand mixer to a smooth dough. Cover the dough and let rise for 45 minutes in a warm place.
Heat the plum butter with lemon juice, remaining sugar, cinnamon and cardamom in a pan.
Divide the dough in half and roll out each half on a floured surface to about 1 cm (approximately ½ inch) thick rectangle. Spread the plum butter mixture over the rolled dough and sprinkle with chopped walnuts and hazelnuts. Roll up the dough from the long side and cut into about 2 cm (approximately ¾ inch) thick slices to form the pinwheels.
Place the pinwheels at some distance from each other on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 20-25 minutes.
Remove the baking sheet from the oven and let the pinwheels cool.