It seems the trend this month baking swirls, buns or rolls. So I thought I would v’e a try as well. You may already know I am not much of a baker but I like to challenge myself with these swirls. I read about 20 recipes and than came up with my own version and because I am such a huge cardamon and rose combo lover, the flavour decision was easily made.
It is rather labour intensive, not for the fainthearted who shy away from proving for hours, twice! But surprisingly not that complicated, all you need is pull together the ingredients, and time.
I don’t have a free standing mixer with dough hook cause I don’t really bake that much, so I kneaded it by hand for 20 minutes. What a workout but great fun!
I am always soo impressed when a dough proves and triples in size. Magical! But the real reward is in the tasting of course. I used cardamom and a little pinch of cinnamon in the butter. I used rose water in the sugar glaze for that extra lift. The texture is kind of like a brioche fluffy center. I know my oven pretty well so I covered the buns with aluminium foil while baking to avoid that “burnt” look.
What do you think? Will you have a go?
For more baking recipies check out Colruyt.be – try this lovely raisin and sugar bread
Cardamom and Rose Swirls
Yield 9 swirls
- 250 ml milk
- 100 gr unsalted butter
- 500 gr strong white bread flour
- pinch of salt
- 50 gr caster sugar
- 7 gr dried yeast
- 1 egg
- splash vegetable oil for greasing
- 150 gr unsalted butter, softened
- 2 teaspoon ground cardamom
- pinch of cinnamon
- 40 gr caster sugar
- 150 gr powder sugar
- 1 tablespoon rose water
- Warm the milk in a pan with the butter (100gr) until melted. Let is cool a little.
- In a bowl add the flour, salt, sugar (50 gr) and yeast. You can use a free standing mixer or combine by hand. Add the warm milk mixture, mix, than add the egg into the mixture and mix. IN Mixer mix at medium speed for about 10 minutes. By hand mix for about 20 minutes till the dough is springy and well combined.
- Transfer to a lightly oiled bowl, cover with cling fill and leave in a warm place to proof till it has seriously increased, about 2 hours.
- Make the butter filling by mixing the softened (half melted) butter with sugar and spices and set aside.
- Knock the dough back and roll into a long cylindrical shape. Split into 5 equal pieces weighing the same.
- Roll each piece out into a thin rectangle shape (about 20 cm). Brush the spiced butter on, fold the left side over 2/3rds and bring the right side over that, creating 3 layers. Roll up tightly , some of the filling may escape, and cut in half. Lay into a lined tin (24cm/24cm) cut sides up, leaving space in between each swirl. (it should fit 9 swirls, one extra can be baked separately to check the bake)
- Cover with cling film and proof in a warm spot for about an hour. Egg wash the risen dough swirls and bake in pre heated oven at 180C degrees for 20 minutes. Cover with aluminum foil if needed. Leave to cool.
- Combine the powder sugar and rose water, brush unto the swirls when slightly cooled, about 15 minutes and serve.
recipe on www.leeksandhighheels.com by Sandra Slawinski