Kardamonki is the true essence of Swedish tradition, which combines the delicacy of yeast dough and the aromatic scent of cardamom. These soft, fluffy rolls, intricately woven into knots, will delight you with their rich, spicy flavor. They will be perfect for afternoon coffee, winter tea with spices, or a glass of warm milk.
Ready Kardamonki you can pour cardamom icing or sprinkle with powdered sugar. They will also taste great when sprinkled on them
Cake: nuts, e.g. almonds, walnuts, or pecans.
- 250 ml of warm milk,
- 1 sachet of dry instant yeast (7 g),
- 70 g of cane sugar,
- 400 g of wheat flour,
- ½ teaspoon of ground cardamom seeds,
- a pinch of salt,
- 75 g of butter at room temperature.
Filling:
- 60 g of butter,
- 65 g brown cane sugar (dark muscovado),
- 1 teaspoon ground cardamom seeds.
Finish:
- 60 ml of water,
- 3 tablespoons of cane sugar,
- ½ teaspoon of vanilla extract,
- 1 tablespoon of white sugar,
- a pinch of ground cardamom seeds.
In a small bowl, mix the yeast with warm milk and a teaspoon of sugar. Stir until the sugar dissolves and leave for 10 minutes until the leaven begins to work. In a large bowl, mix the sifted flour, remaining sugar, ground cardamom and salt. Slowly pour the reserved leaven into the flour mixture and mix with a spoon. Finally, add soft butter cut into cubes or pour it in melted form. Start kneading the dough by hand or use a food processor with a special dough hook. After about 5-7 minutes, when the dough is compact and elastic, form it into a ball, sprinkle with flour, cover with a cloth and set aside in a warm place for 40-60 minutes.
Meanwhile, prepare the filling. In a mixer bowl, cream the soft butter with dark sugar and ground cardamom seeds. Mix until you obtain a smooth, creamy consistency.
Place the risen yeast dough on a floured board and roll it out into a rectangle about 1.5 cm thick. Spread the cardamom filling over the entire surface of the dough. Then fold the dough into an envelope, folding one part to the center, and then the other part also to the center (the second “wing” of the dough should overlap the first). Turn the entire dough over (e.g. on a rolling pin) so that the seam is underneath. Roll out the already folded dough again to a thickness of approx. 1.5 cm. Using a sharp knife, cut the dough into long, even strips, about 2 cm wide. Roll each strip into a spiral and the spiral into a snail shape.
Place the cardamoms on a baking tray/trays lined with baking paper, leaving space between them. Cover the buns with a cloth and set aside for about 30 minutes to rise. Place the tray with the rolls in the oven preheated to 190°C and bake for about 15-20 minutes.
While the sweet rolls are baking, prepare the icing. Heat water in a small pot, add cane sugar and vanilla extract. When the sugar dissolves, turn off the burner and set aside the syrup. Mix white sugar with ground cardamom. Brush the baked cardamoms with syrup (preferably using a pastry brush) and sprinkle with cardamom sugar. Do this immediately after removing the buns from the oven, while they are still hot. Set the cardamoms aside to cool completely and enjoy!
Sources: Terazgotuje.pl
