Cardamom Twisters are probably my favourite pastry. Although I also have a huge love for cinnamon spinners, cardamom spinners still sting them many times. I really love this intense cardamom flavor combined with marzipan and a lightly salted buttery yeast bun. Get here my very best recipe for cardamom spinners.
Cardamom twister with marzipan
Cardamom spinners are simply so cosy, neat and insanely delicious in taste and texture. They are a bit reminiscent of cinnamon rolls, but in my remonce I have used marzipan, and then,, of course, cinnamon has been replaced with cardamom. Not just crushed cardamom, but real capsules – it definitely gives the best and most authentic taste. See my cinnamon swirls here, if it’s more you – here you can also lurk in this rolling method. These spins are absolutely amazing, they are crispy, greasy and snazzy. This cardamom spinner recipe is right in the cupboard, and I hope you feel like baking now.
INGREDIENTS
DOUGH
250 ml milk
55 g unsalted butter
20 g yeast
1 small tsp. salt
50 g sugar or brown sugar
500 g wheat flour
1 tsp. cardamom (just use crushed cardamom here)
REMONCE
130 g soft butter
60 g sugar or brown sugar
100 g marzipan
2 tbsp. cardamom (I even crushed the capsules and ended up with 2 tbsp.)
1 tbsp. cinnamon
1 pinch of salt
BRUSHING
50 ml boiling water
50 g brown sugar
1 tbsp. sugar (for sprinkles)
1/2 tsp. crushed cardamom capsules (for sprinkles)
HERE’S HOW YOU DO IT
DOUGH
- Start by making your dough: lukewarm milk and butter in a pan or in the microwave until the butter is melted. It should only be warm and not hot. In fact, I usually just warm half of the milk with the butter until it melts and then I mix it with the other half of cold milk – then it ends up being lukewarm.
- Put it in a bowl or mixer with the yeast and stir around at low speed (so it does not spray all over) until the yeast is dissolved.
- Put salt, sugar, flour and crushed cardamom in the bowl and stir, starting at low speed so it does not squirt. Gradually turn up and see if you can give the machine full throttle for 5 minutes until your dough releases the edges and is completely soft and smooth.
- Place a cloth over the bowl and let the dough rise on the kitchen table for 60 minutes
REMONCE
- In the meantime, you can make your remonce. Start by fixing these whole cardamom capsules – fix 1 tsp. more than the 2 tbsp. one must use for his remonce. The last tbsp. must be used for brushing. The green shell must peel off and the small black grains inside must be crushed. It is easiest to use a mortar. Both at the beginning to squeeze the shell off, – sort it away and give the little black grains a go again.
- Come 2 tbsp. of the grains down into a bowl along with butter, sugar, marzipan, cinnamon and salt and stir it together. Save the last crushed cardamom capsules for the top
ROLL-SPINNING METHOD
- Once the dough has risen, roll it up on a table. In a square, as thin as possible without it cracking. Just use a little extra flour for this.
- Then spread the remnant all over
- Fold it into 3 layers
- Cut a lot of strips (mine were about 2 cm wide). Cut them through, but not all the way through. Stop so that there is 2 cm left at the end (see picture)
- Then they need to be twisted, twist them around as many times as you can without them breaking. Hold with one hand the end that is not split up. Twist around two fingers, gently pull the fingers out and fold the end under and up in the middle of the spin.
- Place all the spinners on a baking sheet lined with parchment paper and let them rise for 30 minutes. Meanwhile, you can turn on the oven at 200 degrees
BRUSHING
- While they are rising and the oven is getting hot, you can do your brushing. Mix the boiling water with brown sugar in a bowl so that the sugar dissolves
- Mix In another bowl sugar together with crushed cardamom capsules
BAG
- Now they need to be baked. Put the plate with a spinner in the oven and give them 8-9 minutes (ovens are quite different, but give them until they are golden)
- Take the plate out and immediately brush the spinners with this brown sugar-water mixture
- Sprinkle with the cardamom sugar
