Swedish Cardamom Rolls makes about 10
1 cup whole milk, warm
1 package active dry yeast
1/3 cup sugar
3 and 1/2 cups flour (545 g if you have a scale - a real help if you like to bake a lot)
1 teaspoon salt
1 teaspoon ground cardamom
6 tablespoons butter at room temp
1 8oz package almond paste (post note I think I would 1/2 this next time - to be more sublet)
1 cup roasted salted shelled pistachios (or you could use chopped almonds - I just liked the little green specks)
1/4 teaspoon cinnamon mixed with 1/4 teaspoon sugar
1 egg beaten with a bit of water
white decorative sprinkles
In the bowl of a stand mixer stir together the milk, yeast and sugar - let stand until frothy - 10 min or so. In another bowl whisk together the flour, salt and cardamom. Attach the dough hook and dump in the flour mixture and eggs then knead on medium low speed for a couple min. (of course you can do this by hand but I use my KitchenAid) While running add the butter and knead until smooth about 10 min - it will look like it's not going to come together but it does! Put out on a lightly floured surface and knead in the pistachios - folding them in and over then gather into a ball and place in a buttered large bowl and cover with buttered (I use that spray oil - not butter flavored!) saran wrap. Put in a warm spot for about an hour or until it has doubled. Next dump out onto the floured work area and using a rolling pin spread it out into a large rectangle. Then cut the almond paste and roll it out pretty thin and into strips about the width of the dough. Starting at one end on the long side place the strip of almond paste, continuing on to cover the whole thing except for the top maybe 1/4 inch. Then sprinkle with the cinnamon sugar mixture. Now starting at the bottom roll it up like you are making cinnamon buns and when you get to the top pinch it together so it holds. Turn the whole thing over so the seam is on the bottom and then cut by slicing on an angle so that each piece has a fat end and a narrow end - back and forth like little pie slices. Then on the fat end press your finger in the middle to spread out the insides - now you could just bake them in the rounds like cinnamon rolls if this is sounding really crazy - but you can see below how adorable they look. Next time I will try to take photos of the process - oh yes, there will be a next time! Now place them on a parchment lined sheet with some space in-between and cover with the greased saran wrap and let rise another 30 min or so, you want them to get a little puffy. Finally brush with the beaten egg wash and sprinkle with white sugar crystals (you know the ones for sugar cookies) Bake in a 375 degree oven for about 12 min - or until browned and gorgeous. Remove to a rack to cool until you can't stand it any longer. Hello Lover.
Now - since I have gone to all the trouble to type this one out - you can at least try making them - I promise you will not be sorry! Neither will your lucky friends or neighbors as the case may be ; )
Really it is a very lovely dough to work with and as a base you can make regular cinnamon rolls or even a braided loaf… possibilities are endless! Now BAKE! xo
Post note: my Swedish neighbor loved them!
Post Post Note - I made these again and got shots of the dough and how the cuts are made for these shapes. I've since decided I would like them with less almond paste - so maybe half the amount and spread thinner. Well - next time!
|Nicely risen and ready to roll!|
|Sliced and ready to rise again!|
|Press in the middle firmly to create the "smashed ear" effect|