Swedish Cinnamon and Cardamom Rolls | Cinnamon Rolls with Mascarpone Glaze
(0)
145 min
Under an hour
Sezamo
Rulouri suedeze pufoase și aromate, pregătite dintr-un aluat dospit fin, parfumat cu cardamom măcinat, umplute generos cu pastă densă de unt moale, scorțișoară și zahăr brun din trestie. După coacere până la rumenire aurie, se înnobilează cu o glazură catifelată de mascarpone și zahăr pudră.
Ingredients
Preparation method
Preparing the yeast starter and kneading the dough
In a small bowl, combine the dry yeast with one tablespoon of sugar and one tablespoon of flour (from the total measured quantities). Add a little lukewarm milk (from the prepared 280 ml), mix well, and leave the yeast starter in a warm place for 10 minutes to activate and become foamy.
Once the yeast starter has activated, mix the remaining sugar, sifted flour, ground cardamom, and salt in a large bowl. Add 100 g of soft butter (left at room temperature), the rest of the lukewarm milk (about 250 ml, reserving 2 tablespoons for the glaze), and the activated yeast starter.
Knead everything by hand or in a stand mixer fitted with a dough hook for at least 10 minutes. Properly kneaded dough should be elastic, glossy, smooth, and slightly sticky to the touch.
Chef's tip
Using kitchen twine to slice the roll is the best trick for getting perfectly round swirls without squishing the soft dough as a dull knife blade would.
Cardamom is the key ingredient that sets traditional Scandinavian rolls (kanelbullar) apart from classic versions, imparting a warm, subtly citrusy, and fresh flavor to the yeast dough.
Do not apply the mascarpone glaze while the rolls are still hot, otherwise the frosting will melt completely and run off; wait until they are just slightly warm or completely cooled.
15 min
Under an hour
