The cardamom rolls are a sweet enriched dough with eggs and butter. The recipe uses a yudane where boiling water is mixed with flour for an hour to create a softer dough. The rolls are similar to cinnamon rolls but not quite a sweet. I used fresh caradmom pods and ground them in an old coffee grinder.
Ingredients
- 110g flour for yudane
- 404g flour for dough
- 136g butter at room temperature
- 131g milk
- 131g eggs (I used 3 eggs approx 150g)
- 25g sugar
- 4g caradamom
- 10g salt
- 152g sourdough starter
Steps
yudane
- mix 106g boiling water with 101g flour
- mix fully until no white flour streaks
- let sit for 1h
main dough
- cut butter into 1/2 inch pats, leave to soften
- in a kitchenaid mixer bowl combine yudane, milk, flour, sourdough starter, eggs, sugar, 2g cardamom (1tsp), salt
- turn on mixer with dough hook to low to combine for 1-2m
- increase speed to 2 for 6-7m until the dough clumps on the hook
- let dough rest for 10m
- turn mixer to speed 1 and add each butter pat one at a time until becomes incorporated (about 5-7m)
- dough should be smooth and holding shape, if too sticky add more flour
- cover with cling wrap and let bulk ferment in a warm place for 3-4h
- give 3 stretch and folds after 30m for 30m in between
- make the filling, melt 30g butter, mix with 90g brown sugar, 2g (1t) cinnamon and 1g cardamom (1/2t)
- dough should have risen and feel puffy
- chill dough in fridge for at least an hour
- flour and roll out dough to about 15 by 15 inches
- spread filling in even thin layer on top of dough
- roll dough tightly into log
- slice into 9 pieces, can slice and discard the ends if does not have filling
- place sliced pieces into a buttered or parchment paper lined 8x8 pan
- wrap pan with plastic wrap or large plastic bag
- allow to rise overnight in fridge
- next day take out of fridge for 3 hours
- preheat oven to 400
- bake rolls for 30-40m until temp reaches about 195F
- make simple syrup by boiling 50g water
- add 100g sugar and 1t cardamom
- heat while stirring until is disolved
- cool rolls for 5m then remove from pan to wire rack
- pour over simple syrup allowing rolls to absorb
- let cool and serve when still slightly warm
