CARDAMOM ROLLS

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I’m obsessed with Ibán Yarza’s bread book, and this is an example of what I’ve been baking lately, my version of his mini cardamom rolls. he says that in Sweden they have a word to define the moment when they have something hot to drink with rolls or cakes. this beautiful word is “fika”.

so I think I’m going to add this word in my daily vocabulary, at least minimum until summer, and do fika fika fika 24/7. fika diet, why not?

let’s bake!

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CARDAMOM ROLLS
(makes around 20 mini rolls)

· ingredients ·
dough
420g plain flour
210ml whole milk
75g caster sugar
75g butter
4g dry yeast
½ tsp salt
1 tsp cardamom meal

filling
70g unsalted butter
70g brown sugar
1 tsp cardamom meal

decoration
1 large free range egg
pearl sugar
chopped almonds

· step by step ·
dough
pour the milk in a small sauce pan at low heat, and when it’s already warm remove it from the heat and add the butter to melt into the milk.
when the milk it’s at room temperature add the dry yeast.
in a big bowl put this milk mixture plus two-thirds of the sifted flour, and mix everything.
add the remain sifted flour, sugar, salt and cardamom and mix again until it’s glossy and smooth but a bit sticky.
place the dough in a big clean bowl covered with cling film, and leave it ferment for 1h.
sprinkle a bit of flour on your work surface and with the dough make a 40cm x 40cm (approx.) with a rolling pin, until you have a 3mm thickness.
with the help of a spatula, spread the filling all over the dough.
fold it in 3 and leave it rest for 10min.
now, with a good knife, cut 20 pieces of 1cm each.
twist each piece and then make like a kind of knot already on the prepared baking tray.
leave them ferment again for another hour.
with a baking brush paint the top of each roll with a beaten egg.
decorate with pearl sugar and chopped almonds.
put them in the oven at 250ºC, with two resistances, for 6 minutes.

filling
mix together the brown sugar, butter and cardamom until everything it’s well combined.

· tips ·
make sure that they are only 6 minutes in the oven, otherwise they’ll burn so easily because the heat is so high.

enjoy!


SWISS PUMPKIN CHOCOLATE ROLLS

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chocolate week!!! yeah like you didn’t know..what I know it’s that there’s too much chocolate in this blog lately and I cannot control that power that chocolate has into me, so sorry for you guys.

there are also lots of pumpkins in every corner of the city, so beautiful with that pale orange color that they have. I couldn’t resist to bake something with them, and taking advantage that it’s chocolate’s week I did a mix of both. here you have the awesome result of autumn flavors, extremely good, I promise you!

let’s bake!

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SWISS PUMPKIN CHOCOLATE ROLLS
makes about 11 rolls

· ingredients ·
rolls
15g active dry yeast
60ml warm water
450g plain flour
150g pumpkin puree
125ml whole milk
60g unsalted butter
50g sugar
½ tsp salt
½ tsp nutmeg

filling
60g cocoa powder
230g caster sugar
1 + ½ tsp ground cinnamon
90g unsalted butter
4 Tsp cold water

garnish
icing sugar

· step by step ·
rolls
pour the dry yeast into the warm water and leave it to dissolve for 5 min.
whisk the butter until it’s pale and fluffy and set apart.
add to the water just 90g of flour, puree, milk, butter, sugar, salt and nutmeg and mix everything until it’s well combined.
knead the batter until it’s smooth and enough elastic.
add the rest of the flour bit by bit until you have a non-stick dough.
in an oiled bowl place the dough with cling film for 1h in a warm place of the house.
stretch the dough with a kitchen roller and spread the filling on the top.
roll the dough and cut it into pieces.
distribute the rolls into a buttered mould and leave them grow a bit more for 30min.
bake them at 190ºC for about 25min. until they look golden.
leave them to cool and pour some icing sugar on the top.

filling
put all the ingredients of the filling in a bowl and stir until you have a thick paste.
spread the paste on the stretched dough.

· tips ·
you can add also chocolate chips to the filling!

enjoy!