If you do, you’ll see there won’t be any left very quickly! Rolls are probably my favourite pastry. Although I also have an immense love for cinnamon spinners, cardamom spinners still sting them many times.
INGREDIENTS:
200 ml – Warm milk
500 gm – T45 flour
180 gm – Caster Sugar
180 gm – Soft butter
1 Nos – Egg
1 Nos – Egg yolk
25 gm – Fresh Yeast
3 Tsp – Cinnamon powder
1 Tsp – Cardamom powder
1/2 Tsp – Salt
PREPARATION:
- Pour the milk into the vat of the robot, and let it cool down at 30 ° for 4 minutes. Add the yeast, mix and let stand for 15 minutes.
- Add the dough hook, then pour the flour, 90 g caster sugar, 2 teaspoons of cinnamon and 1 teaspoon of cardamom, salt and egg.
- Mix the dough and knead for 5 to 8 minutes, until it is homogeneous.
- Add 80 g of butter in pieces, and knead the dough again for ten minutes until it is again homogeneous. Then leave to rise from 1:00 to 1:30 for the first lifting, covered with a cloth. On the Cooking-Chef you can use the 25 ° heating function without accessories or rotation. The dough will rise more easily.
- Mix the rest of the butter with the cinnamon and the sugar.
- Spread the leavened dough on the floured work surface in order to obtain a rectangle of approximately 40 cm by 35. Spread the cinnamon butter on it then fold the dough into the portfolio. With the roller spread the dough again so as to obtain the same rectangle as before.
- Cut the dough into strips, strips of 3 cm by 35 cm. Fold the strips over themselves, and holding the two ends between your fingers make them twist by making 3 or 4 turns. Form a snail, place it on a baking sheet covered with parchment paper and do the same with the rest of the dough.
- Mix the egg yolk with a tablespoon of water, brush the Kanelsnurrers with it and let them sit for an hour for the second lifting.
- Then put them in the oven at 180 °, preheated oven, and let them cook for 15 minutes. Monitor the end of cooking, then allow to cool before tasting.