rolls for cardamom lovers – recipe

Cardamom roll recipe

– this dough makes a very good base for many kinds of rolls and pastry with or without cardamom

Ingredients

Dough
150-200 g butter
0.5 l milk
50 g fresh yeast (or dry equivalent in an amount proportionate to the amount of flour – check the pack)
1-2 teaspoons ground cardamom (freshly ground in a mortar is best)
1/2 teaspoon salt
1 deciliter (0.1 l) sugar
1.3-1.5 litres regular wheat flour
(One can also add saffron – as I did in the photos which is why the dough is yellow.  Saffron is very yummy with almost anything. 0.5-1 g)
Filling
base
50-100 g butter (softened/semi melted)
1-2 teaspoons cardamom (as above)
1-2 tablespoons of sugar
Above is enough filling to make nice rolls, but according to crave and taste one can add practically anything yummy. I always put raisin in mine (love raisins) and often a pinch of vanilla sugar)

According to taste
1-2 teaspoons of cinnamon – good combined with cardamom
some raisins
some nuts/almonds (if one likes)
marzipan (blend it with the butter mix)
dried chopped apricots
1 egg  (beat with a fork) for brushing the rolls before you put them in the oven

This slideshow requires JavaScript.


Watch the slideshow above to see the process.

Instructions
Melt the butter and add the milk and warm to 37 C  (finger warm) – this depends on  whether you use fresh or dried yeast – dried yeast demands higher temp – look at the instructions.
Put the yeast in a bowl, pour the milk+butter mixture over and stir to solve the yeast.
Add ground salt, sugar and cardamom (and saffron if you want to make yummy saffron dough 0.5-1 g).
Add around 1 -1.2 l flour – stir and work it into the liquid – how much flour needed is always a little hard to say – that depends. Most important (if you are not used to bake bread) is to not add too much flour and instead knead (first with a big “fork” then by hands when the dough is manageable). When the dough starts to come together – move it to the pastry board (put some flour on the board in advance to avoid the dough from sticking to the board). Knead the dough thoroughly by hand. About 5 minutes. Add flour if needed, but be careful – this dough shall be smooth, soft and manageable and not to stuffed with flour. It is better if the dough is a little bit too soft/loose than too stiff. When the dough is soft and well kneaded – put it back in the bowl and cover it with a kitchen towel and let it rest for around 30-45 minutes – until it has grown to twice the original size.
Put the dough on the pastry board and knead it lightly. Cut it in four pieces. Roll each piece to a big square about 1 cm thin and spread the butter/vanilla sugar/cardamom/cinnamon on the dough. Sprinkle raisins and almonds (or whatever you fancy) over and then make a roll. Cut the roll to pieces (about 4-5 cm wide) and put them into muffin forms. Let them rest & rice for about 30-40 minutes. Put them in the middle of the oven at 225-250 degrees C for about 10-15 minutes. Let cool on a grid under a kitchen towel.
Eat.
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About dandelion

perpetually moving
This entry was posted in food, pastry, photo, recipe, rolls and tagged , , , , , , , , , . Bookmark the permalink.

2 Responses to rolls for cardamom lovers – recipe

  1. TAO says:

    Super yummy looking! I love cardamom.

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