Kardemummabullar | Swedish Cardamom Rolls | #BreadBakers

A much awaited weekend arrived finally. A lot of pending chores were finished. The retreating monsoons do offer a pleasant shower every now and then. We are entering the beautiful Autumn. It seems to be a festival of butterflies. We love spotting them in our garden. 

We saw one on the fireball plant. 

Next morning, we saw another species in the  hedge

Rains have rendered the hills clean and green and colourful. A thousand specie of flowers don the landscape.

 We spotted some very tiny and pretty wild flowers in the hills.

A sense of accomplishment prevailed after winding up a lot of work. Next day we baked Kardemummabullar or the Swedish Cardamom Rolls.   

 Shaping the butter laden and cardamom sprinkled dough strips was fun. Our home smelt heaven as the rolls baked in the oven.

Beautiful and delicious Swiss Cardamom buns are served with Coffee for the afternoon for Fika. Kanelbullars are the quintessence of Swedish  Fika. Fika means “to drink coffee “in Swedish. It is a moment to take a break, hang with friends and enjoy a pastry.

Cardamom flecked rolls are soft and pillowy, fragrant, mildly sweet and delicious. They pair well with coffee and tea.

Kardemummabullar | Swedish Cardamom Rolls

Ingredients

Dough

• ½ cup warm milk
• 1 ¼ teaspoon instant dry yeast
• 3 tablespoon sugar
• 1 ¾ cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon green cardamom seed powder
• 3 tablespoons soft butter
• Oil to grease the bowl

Filling

• 2 ½ tablespoons butter (at room temperature)
• 2 ½ tablespoon powdered sugar
• 1 ½ teaspoons green cardamom seeds powdered

Glaze

• 4 tablespoons water
• 3 tablespoons sugar
• ¼ teaspoon vanilla bean paste

Topping

• 1 teaspoon granulated sugar
• ¼ teaspoon cardamom powder

Instructions

1. Dissolve sugar in warm milk. Add yeast. Leave covered for 15 minutes.
2. Whisk together flour, salt and cardamom powder in a large bowl. Add butter. Mix well.
3. Add milk mixture and knead the dough. Add milk mix in parts. Knead for about 8 minutes till you get a very smooth, supple and slightly tacky dough.
4. Transfer to a greased bowl. Turn around so that it is evenly coated with oil. Cover and keep in a warm place for 45 minutes or until puffy.
5. To make the filling, beat butter and sugar until light and fluffy.
6. To make the glaze, take all the ingredients in a pan. Boil till sugar dissolves completely. Cool.
7. Punch the risen dough. Transfer to a floured counter. Roll out into a 10-inch x 18-inch rectangle.
8. Spread filling onto the rolled dough with a spatula, covering entire area from edge to edge.
9. Mark 6 inch sections on the 18-inch side. You will have three equal sections. Fold left side to the middle, then fold the right side over the left side. Turn the dough so that the longer side is facing you.
10. Sprinkle some flour and roll out the dough slightly. With a sharp knife or a pastry wheel, cut one-inch strands.
11. To make rolls, hold the end of the strand between thumb and index finger.  Wrap the strand around the tips of your thumb and fore fingers three times. Keep twisting the dough strand as you wrap. Slip the roll out gently and tuck in the other end of the strand under the roll.
12. Repeat with the remaining dough.
13. Place rolls on a greased baking tray giving enough space for dough to rise and spread. Cover with a kitchen towel and let rise for 30 minutes.
14. Preheat oven to 220 degrees C during the last 20 minutes while the dough is rising. Bake for 8 to 10 minutes or till the rolls become brown from the top.
15. Remove from the oven and immediately brush the rolls with the syrup. Sprinkle topping.
16. Cool on the wire rack. Serve warm.

Linking to Bread Bakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

This month, the Bread Bakers are making International Breads, a theme chosen by Wendy of A Day in the Life on The Farm. Thank you, Wendy, for the interesting theme. 

These are the recipes from our group- 

·  Apfelpfannkuchen (Apple Pancake)from A Day in the Life on the Farm  

·  Auvergne Crown from Karen's Kitchen Stories  

·  Bauerbrot from All That's Left Are The Crumbs 

·  Bialys from Spill the Spices  

·  Boule from Bread Therapy  

·  Chilli and Coriander Scones from Sizzling Tastebuds  

·  Dallas Pulla from The Schizo Chef  

·  Dutch Tiger Bread (Tijgerbrood)from Baking Sense  

·  Eggless brioche bread from I camp in my Kitchen  

·  Epi di Pan from Sara's Tasty Buds  

·  Franzbrotchen from Gayathri's Cook Spot  

·  German Soft Pretzels (Laugenbrezel) from Hostess At Heart  

·  German Soft Pretzels from Herbivore Cucina  

·  Kardemummabullar from Ambrosia 

·  Pita Bread from Sneha's Recipe

·  Pletzel from Cook's Hideout 

·  Pretzel bites from  My Cooking Journey 

·  Savoury Kugelhopf from The Mad Scientist's Kitchen 

·  Slovak Bread Rolls(Rozky) from Mayuri's Jikoni 

·  Whole wheat Pitta bread from Sonlicious 

·  Yemeni Kubaneh from Food Lust People Love

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].