Swedish Cardamom Rolls

A fancy cross between the Cinnamon Rolls popular in the US and the Elephant Ears enjoyed in Italy and South America.

Swedish Cardamom Rolls

  • Servings: 15 rolls
  • Difficulty: intermediate
  • Print

Ingredients

For the dough

  • 1 1/4 cups warm water (105°F)
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 2 1/4-ounce packages active dry yeast (4 1/2 teaspoons total)
  • 3 large eggs, slightly beaten
  • 1 1/2 teaspoons slat
  • 1/4 cup powdered nonfat dry milk
  • 5 to 6 cups all-purpose flour

 

  • 1/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 3 tablespoons cardamom seeds, ground
  • egg wash (1 large egg beaten with 2 tablespoons water)
  • 2 tablespoons water

Directions

Make the dough by combining the water, melted butter, and sugar in a large bowl. Sprinkle over the yeast and let stand 5 minutes, or until foamy.

Stir in eggs, salt, and dry milk and combine. Stir in 5 cups flour, 1 cup at a time, and stir to form dough.

On a floured work surface, knead the dough for about 10 minutes, adding enough of the remaining flour so that the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turn to coat, cover and let rise in a warm place until doubled in bulk, about 1 hour.

Punch the dough down and place on a floured work surface. Roll into a 15 x 20-inch rectangle. Spread butter over the dough and sprinkle with granulated sugar. Sprinkle with cinnamon and the cardamom.

Roll the dough jelly-roll fashion (long side facing you), then cut crosswise into 1 1/2-inch thick slices. Work with one slice at a time and gently twist the dough, while holding it at opposite ends, to form a figure eight. Crimp the ends together. Arrange the rolls , swirled side up, on a butter baking sheet about 2 inches apart and let rise in a warm place until 1 1/2 times the bulk, about 1 hour.

Meanwhile, preheat the oven to 350°F.

Brush the tops of the rolls with the egg wash and sprinkle with sugar. Bake in the center of the oven until the tops are pale golden, about 25 minutes.

 

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