They are incredibly similar to each other – in fact, the spicy cinnamon has been replaced by the warm and aromatic cardamom. I love them! They are perfectly soft and sweet, but still with lots of counterplay from the handsome cardamom.
Cardamom is the supporting element in these cardamom spinners. Therefore, I prefer to use whole cardamom capsules that I crush in my mortar. It tastes so much more than ground cardamom, which has already lost some of its flavor because it has been around for a long time. When you grind your own cardamom capsules, your dough also gets the finest little cardamom grains in it, which I think is something so nice.
Bake the cardamom capsules as a sweet thing for the afternoon coffee, for many birthdays or let them be part of a nice brunch. They go with a little bit of everything, and they taste so good no matter when you eat them.
You will need these:
225 g milk
25 g of yeast
50 g of sugar
500 g wheat flour
10 g ground cardamom (7 g should be in the dough – 3 g should be sprinkled over at the end) – preferably use the whole cardamom, which you crush in a mortar. It gives a fantastic taste.
4 g of salt
75 g soft butter
1 egg for brushing
80 g soft butter
100 g cane sugar
30 g brown sugar
75 g boiling water
50 g of sugar
1/4 vanilla pod
40 g cane sugar
3 g crushed cardamom
How to bake spongy and delicious cardamom twister:
- First, the dough is made. Put milk, yeast and sugar in a bowl and stir them together. Put the egg into the mixture and stir it. Add wheat flour, ground/crushed cardamom and salt and knead the dough until it is smooth and shiny and does not stick to the table or the sides of the bowl.
- I use my Kenwood Mixer to knead the dough. Add the soft butter and knead it into the dough. Let the dough rise covered in a bowl or on the table. Cover with cling film and a tea towel while the dough rises for 60 minutes at room temperature.
- While the filling is being made. Stir sugar, brown sugar and soft butter together. This is done most easily with a dough scraper. It is important that you do not whip it together too much, as the filling will then more easily run out of the spinners.
- Turn the dough out onto a lightly floured table. Roll it out to a rectangle of 30 x 60 cm. Spread the dough with remonce all over. Fold 1/3 of the dough in towards the centre. Fold the other 1/3 over the dough so that you now have three layers of dough.
- You can see here how to fold the dough. Roll out the dough into a rectangle of approx. 15 x 30 cm. Cut the dough into strips of approx. 1-1.5 cm.
- Twist each strip into a spinner as shown in the video. Put the spinners on a baking tray lined with baking paper. Cover it with cling film and a cloth and let them rise for 45 minutes at room temperature.
- Brush the spinners with egg. Bake them at 230 degrees above/under heat for 5-8 minutes. Meanwhile, make the sugar coating. Put the boiling water, sugar and vanilla pod in a bowl and stir until all the sugar has dissolved.
- Also, stir cane sugar and crushed cardamom together to make cardamom sugar. When the spinners are taken out of the oven, they are brushed with sugar syrup and sprinkled with cardamom sugar. Let cool on a wire rack and enjoy.