Cardamom roll recipe
– this dough makes a very good base for many kinds of rolls and pastry with or without cardamom
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)
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 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
Watch the slideshow above to see the process.
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.