The perfect snack for autonal afternoon. A different version of the classic cinnamon rolls, perfect for sharing with those who like it most or to taste solo with a cup of tea.
This recipe is a patch of the dough that is made in Denmark with cardamom.
Why Add Cardamom?
THE cardamomnot only enhances the taste of the pasta but offers incredible benefits:
Help digestion and reduces swelling
Cardamom is known for its digestive properties, helping to alleviate discomfort such as swelling and heavy sensation after meals. Perfect for maintaining comfort during longer days and indulgent snacks.
Improves oral health
It is traditionally used to refresh breath and prevent infections in the mouth, being a natural ally for impeccable oral health.
Antioxidant properties
Rich in antioxidants, cardamom helps combat free radicals, protecting skin cells and promoting a healthy and radiant shine.
Supports female well-being
Cardamom can balance the hormonal system, helping to reduce symptoms of premenstrual tension (PMS) and stress.
Promotes relaxation
Traditionally used in various cultures, including Scandinavia, where it is an essential ingredient in cinnamon rolls, cardamom is known for creating a feeling of comfort and well-being.
Source of important nutrients
Contains iron, magnesium, calcium and essential vitamins to reinforce energy and support overall health.
Raspberry rolls, mascarpone and cardamom
Ingredients
12 units
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½ cup of warm milk
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2 teaspoons of dried bread yeast or 20gr fresh yeast
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1 tablespoon of yellow sugar or honey
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1 beaten egg
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2 cups of flour without yeast (you can use mirror)
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2 tablespoons of yellow sugar or honey
- 2 teaspoons of cardamom
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60 gr of unsalted butter to the pieces, at room temperature
Filling
- 100 gr of raspberries, fresh or frozen
- 2 tablespoon of yellow sugar, extra
- 1 teaspoon of cinnamon
- 1 tablespoon of vanilla
- 150 gr of mascarpone
To brush
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1 egg yolk
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1 tablespoon of milk
Preparation
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Mix milk, yeast and 1 tablespoon of sugar or honey in a bowl. Let stand in a hot place for 5 minutes or until the mixture is foamy. Add the egg and beat to mix.
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In a bowl, put the flour, sugar and cardamom. Add the yeast mixture and beat until incorporated. Add the butter and beat again until you get a soft pasta that does not paste it to the bowl - you may have to add some more flour (I added almost 1 cup). Cover the bowl with a kitchen cloth and let it rise for 40 minutes or until it doubles in size.
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Heat the oven at 180ºC. Line a bake board with parchment paper.
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Turn the dough on a slightly sprinkled work surface with flour. Knead for 3 to 5 minutes or until soft and elastic. Use a roll of flour sprinkled to extend the dough to obtain a rectangle approximately 30 by 40 cm. Fold the shorter part close to it over the middle of the dough. Fold the opposite side to close. Return the dough on a rectangle of 30 by 40 cm. Repeat the folding and stretching process. Let stand while making the filling.
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To make the filling mix all the ingredients in a bowl and crush with a fork. Mix well. Spread the raspberry mixture over the dough.
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Starting with the longest part near it, wrap the dough to form a trunk. Width cut into 6 or 12 slices.
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Arrange the slices, side by side, with the cut part facing up. Mix egg yolk with milk in a bowl. Brush over the rolled up. Bake for 30 minutes or until golden. Serve hot.
