Cardamom-cinnamon-buns

Basically I will eat anything that contains cardamom. It reminds me of a cold-‘n-snowy trip through Sweden beyond the Arctic circle, coffee on a rooftop terrace in Morocco and crisp-clear mornings in NYC’s Bryant park.

So when I came across this cinnamon roll recipe, I decided to slightly alter it and also add some a ton of cardamom. As I try not to eat too much sugar, I cut back on that. When I first prepared that recipe, the dough was way too soft (I actually saw myself revived my first yeast-roll-nightmare where I had to throw away everything as you couldn’t roll the dough and then it broke and the filling leaked out too… didn’t happen this time, but close) so I also changed the liquid-flour-ratio.

INGEDRIENTS

for the dough

20g fresh yeast

75g sugar

200mL milk

100g butter

550g spelt flour (I use spelt flour by default, as others would use wheat flour – so feel free to just substitute)

1 teaspoon of salt

2 eggs

for the filling

100g butter

50g brown sugar

50mL maple syrup

1 teaspoon of cinnamon

2 tablespoons of cardamom (told ‘ya, just love it)

PREPARATION

  1. Warm up milk slowly and make sure it’s not getting much hotter than body temperature. Add and dissolve sugar, crumble yeast into the mix and stir until dissolved. Let it rest for 10 minutes.
  2. In the meantime, in a large bowl, add flour, salt, eggs and butter and pour the yeast-milk-mix into it. Knead until you have a smooth dough and add additional flour if too liquid. Let it rest and rise for at least one hour.
  3. For the filling I melted the butter and added in all the other ingredients and then set it aside
  4. On a surface dusted with flour, roll out the dough evenly to 1cm thickness and possible rectangle shape
  5. Spread out the filling evenly but make sure to leave 3cm at the upper long edge free
  6. Start rolling the dough rectangle over the long lower edge towards the upper; depending on how soft your dough is, you might want to fold it instead of rolling it.
  7. Once all rolled up, cut the roll in 4 cm pieces and set them on their cut surface side by side into an oiled baking dish (I used an oval one, but if you have a rectangular one as it will make the rolls bake more evenly)
  8. Cover the baking dish with foil and let rise in the fridge over night
  9. In the morning, preheat oven at 160 degree Celsius and bake for at least 30 minutes. If they have the desired golden-brown color, take a knife and cut around a middle roll to see whether the dough is still wet. If so, cover up with aluminum foil and bake until the dough is all baked through
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