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