The perfect snack for autumn afternoons. A different take on classic cinnamon rolls, perfect for sharing with loved ones or enjoying alone with a cup of tea.
This recipe is a take on the dough made in Denmark with cardamom.
Why add cardamom ?
Cardamom not only enhances the flavor of pasta but also offers incredible benefits:
Aids digestion and reduces bloating.
Cardamom is known for its digestive properties, helping to relieve discomfort such as bloating and a feeling of heaviness after meals. Perfect for maintaining comfort during longer days and indulgent snacks.
Improves Oral Health
It is traditionally used to freshen breath and prevent mouth infections, making it a natural ally for impeccable oral health.
Antioxidant Properties
Rich in antioxidants, cardamom helps fight free radicals, protecting skin cells and promoting a healthy, radiant glow.
Supports Women's 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
It contains iron, magnesium, calcium, and essential vitamins to boost energy and support overall health.
Raspberry, Mascarpone and Cardamom Rolls
Ingredients
12 units
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½ cup of warm milk
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2 teaspoons of dry bread yeast or 20g of fresh yeast.
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1 tablespoon of brown sugar or honey
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1 beaten egg
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2 cups of all-purpose flour (you can use spelt flour)
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2 tablespoons of brown sugar or honey
- 2 teaspoons of cardamom
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60g of unsalted butter, in pieces, at room temperature.
Filling
- 100g of raspberries, fresh or frozen
- 2 tablespoons of brown sugar, extra
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla
- 150g of mascarpone
For Brushing
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1 egg yolk
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1 tablespoon of milk
Preparation
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Mix the milk, yeast, and 1 tablespoon of sugar or honey in a bowl. Let it rest in a warm place for 5 minutes or until the mixture becomes frothy. Add the egg and whisk to combine.
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In a bowl, combine the flour, sugar, and cardamom. Add the yeast mixture and beat until incorporated. Add the butter and beat again until a smooth dough forms that doesn't stick to the bowl – you may need to add a little more flour (I added almost another cup). Cover the bowl with a tea towel and let it rise for 40 minutes, or until doubled in size.
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Preheat the oven to 180ºC. Line a baking tray with parchment paper.
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Turn the dough out onto a work surface lightly dusted with flour. Knead for 3 to 5 minutes, or until smooth and elastic. Use a rolling pin dusted with flour to roll out the dough into a rectangle approximately 30 by 40 cm. Fold the shorter side closest to you over the middle of the dough. Fold the opposite side over to seal. Roll the dough out again into a 30 by 40 cm rectangle. Repeat the folding and rolling process. Let it rest while you prepare the filling.
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To make the filling, mix all the ingredients in a bowl and mash with a fork. Mix well. Spread the raspberry mixture over the dough.
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Starting with the longest part closest to you, roll the dough to form a log. Cut widthwise into 6 or 12 slices.
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Arrange the slices side by side, cut side up. Mix the egg yolk with the milk in a bowl. Brush over the rolls. Bake for 30 minutes or until golden brown. Serve hot.
