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?
(makes around 20 mini rolls)
· ingredients ·
420g plain flour
210ml whole milk
75g caster sugar
4g dry yeast
½ tsp salt
1 tsp cardamom meal
70g unsalted butter
70g brown sugar
1 tsp cardamom meal
1 large free range egg
· step by step ·
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.
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.