Rose & Steve's Recipes

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==== Danish Cardamom Rolls (sweet) ====

We had these in Denmark and they're awesome. 

This recipe: https://www.fixfeastflair.com/home/2015/2/9/swedish-cardamom-rolls-kardemummabullar-recipe has detailed photos and a video that's useful. 

TIPS before you start: 

  * Please measure out all your dough ingredients before getting started. It'll really help you when you throw your dough together move things along much quicker.
  * This may seem like a no brainer but please read through this at least twice. The recipe calls for cardamom seeds, not pods, meaning if you have green pods (like I did, you'll have to split them open and get the seeds out before you measure them out or you'll get way less cardamom than this recipe calls for. 
  * Save yourself some time and grind/crush all your seeds (for the dough, filling, and topping) at the same time.
  * I know I already said it but please watch the GIF a few times. I swear it'll help!!
  * Preheat your oven at least 30 minutes before baking so it really has time to heat up. These rolls are only in there for a few minutes, so it's important to give your oven a change to preheat properly.
  * Brush with glaze immediately, not after 10 minutes of cooling. The first time I made these, I made the mistake of waiting, and I hate to say it but it did make a difference.
  * Finally, share with friends, family, coworkers, preferably over coffee, as Fika should definitely be practiced everywhere, not just in Sweden!

**INGREDIENTS**

**CARDAMOM DOUGH**

  * 1 c. + 1 Tbsp. (250 ml) milk, heated to 110°F
  * 1 envelope dry active yeast (7 g)
  * 1/3 c. (67 g) light brown sugar
  * 3 1/4 c. (406 g) all-purpose flour, plus more to flour surfaces
  * 1 tsp. whole cardamom seeds
  * 1/4 tsp. salt
  * 5.3 Tbsp. (75 g) butter (at room temperature)
  * Oil/cooking spray (to grease bowl)

**CARDAMOM FILLING**

  * 4.5 Tbsp. (about 63 g) butter (at room temperature)
  * 1/3 c. (65 g) dark brown sugar
  * 1 1/2 tsp. whole cardamom seeds

**CARDAMOM TOPPING**

  * 1/4 c. (59 ml) water
  * 1/4 c. (50 g) light brown sugar
  * 1/2 tsp. vanilla bean paste
  * 1 tsp. (2 g) granulated sugar
  * 1/2 tsp. whole cardamom seeds

**TOOLS**

Mortar and pestle or spice grinder, Stand mixer, Glass measuring cup, Measuring cups & spoons,  Thermometer, Mixing bowls, Rolling pin, Small saucepan, Silicone spatula/offset spatula, Clean kitchen towels, Sharp knife or pastry wheel (w/straight blade), Ruler, Baking sheets lined with parchment or silpat mats, Wire rack, Pastry brush
    
=== INSTRUCTIONS ===

**CARDAMOM DOUGH**

Pregrease/oil a large bowl and set aside. 

In a bowl, add yeast to the lukewarm milk with 1 tsp. light brown sugar and stir until yeast has dissolved. Let activate for 10 minutes.

Meanwhile, grind/crush cardamom seeds with spice grinder or mortar and pestle. In the bowl of your stand mixer, fitted with whisk attachment, mix together flour, light brown sugar (less 1 tsp.), cardamom, and salt.

Change the attachment to the dough hook attachment.

After yeast has been activated, add your yeast/milk mixture to the flour mixture and mix on low until dough begins to come together. Increase speed to medium-low and add cubed butter in handfuls. Once all the butter has been added, increase speed to medium/medium-high and knead for about 5 minutes. You want this to be a fairly loose dough, so whatever you do, don't over knead. 

Scrape dough out onto a lightly floured surface and shape it into a bun, tucking the edges toward the center.  Place in your greased bowl, seam side down and cover with a clean kitchen towel. Place bowl in a warm place and let it rise for at least 40 minutes.

**CARDAMOM FILLING**

In the bowl of your stand mixer, fitter with paddle attachment, combine butter, dark brown sugar, and freshly ground/crushed cardamom seeds (see #3 in dough instructions on how to grind/crush) and mix together on medium-low until creamy and smooth. 

**FORMING**

Line baking sheets with parchment or silpat mats and set aside.

Roll out dough into a 13” x 21” rectangle on a lightly floured surface. 

Spread filling onto the rolled out dough rectangle with silicone spatula or offset spatula so that it covers the entire area from edge to edge.

Mark 7" sections on the 21" side with the back of a knife so that you have three equal sections. Fold left side to the middle, than fold the right side over the left side. Turn the dough so that the openings are on the left and right sides and roll out the dough slightly.

Using your ruler and sharp knife or pastry wheel, cut 2 cm strands. You should have 15-20 strands. 

Starting from the end, wrap one strand around the tips of your thumb and four fingers (three if you have big hands) twice, twisting slightly as you wrap, then slip your thumb out of the roll, loop the strand around one last time then tuck the end and your thumb loop into the bottom. If you're having trouble, please re-watch the GIF in the link above. Repeat with all strands. 

Place buns on your prelined baking sheets, (giving enough room for dough to rise and spread during proofing and baking), cover with a kitchen towel and let rise for about 30 minutes. 

While proofing, preheat oven to 435°F (at least 30 minutes before baking)

**CARDAMOM TOPPING**

While rolls are proofing, heat water, light brown sugar, and vanilla bean paste in a small saucepan on high until sugar has dissolved completely. Set syrup aside. Combine fresh ground/crushed cardamom seeds (see #3 in dough instructions on how to grind/crush) and granulated sugar in a small bowl.

**BAKE**

Bake proofed rolls for 7-8 minutes or until tops are golden brown.

Immediately brush tops with syrup and sprinkle with cardamom-sugar. 

Serve and enjoy!!