These soft puffy clouds are de-lectable. These rolls are very similar to my other swedish cinnamon rolls but are softer, richer, and slightly more doughy. Therefore, they're more like the rolls I had in Denmark versus Hungary. With the softer dough you lose a bit of aesthetic definition of the layers you get with version 1, but these are still beautiful.
Version 1 is available here: Swedish Kanelbullar Version 1
If you want to now how to make marzipan: Marzipan
The recipe is here, and pictures of the process are below:
Ingredients:
Dough:
10 g active dry yeast
500 mL whole milk, warm (about 105°F or 40°C)
100 g sugar
2 tsp. ground green cardamom seeds
3/4 tsp. salt
1 egg, room temperature
850 g all purpose or bread flour
140 g salted butter, softened
Filling:
140 g butter, softened (I used about 1/3 unsalted butter, 2/3 salted)
50 g marzipan, room temperature
3 Tbsp. brown sugar
3 Tbsp. white sugar
5 tsp. cinnamon
1 tsp. ground cardamom
Topping:
Egg wash: 2 egg yolks + 2 Tbsp. water, mixed
pearl sugar, chopped nuts, or brown sugar (optional)
Directions:
Day 1:
Mix together the milk, yeast, and sugar. Rest 5-10 min for the yeast to activate.
Then add the flour, salt, cardamom, and egg. Mix until a shaggy dough forms.
Take the dough out onto a clean surface and knead 8-10 minutes until smooth.
Add half the butter and knead to incorporate.
Once incorporated mix in the rest of the butter and then knead 10-15 minutes until a smooth dough forms that passes the windowpane test. Avoid adding excess flour unless necessary.
If using a stand mixer: Follow steps 1-3, but then add the butter 1 piece at a time until incorporated. Then knead on speed 2/3 for 10 minutes, or until it passes the windowpane test.
Place in a clean large bowl, cover with plastic wrap, and let rise 1 hour at room temperature. Then place in the fridge and leave overnight 8-12 hours.
Day 2:
Take the dough out of the fridge.
Make the filling: In a bowl add the soft butter, grated marzipan, brown & white sugar, and cinnamon. Mix until soft and spreadable.
Roll the dough out on a lightly floured surface until 15x23 in or 40x60 cm in size. Spread filling evenly over the surface and fold in thirds like a letter, encasing the filling.
Roll out again until about 12x17 inches (30x45 cm). Cut 16 strips from the dough. Then cut those in half, leaving 2 cm uncut. For each roll twist the two legs/strips around each other and shape into rolls as shown here: https://www.youtube.com/watch?v=ryPvH8Fqm44
Place on parchment paper lined baking sheets, brush lightly with egg wash, lightly cover with plastic wrap, and let rise 1 hour.
preheat oven to 400°F or 200°C.
When done rising brush rolls with egg wash again, top with desired toppings, and bake 14-18 minutes, rotating pans top-to-bottom and back-to front halfway through. Watch closely because the bottoms can burn.
Cool and lightly brush with honey if desired.
Serve same day. Makes 16 buns.
Day 1:
This is a green cardamom pod, opened up to see the seeds inside. The seeds are what you'll use to make the cardamom powder (not the green husk!)
Cardamom seeds from ~20 pods before grinding (some are brown, some are black). Honestly it looks like mouse poop....hopefully you still want to eat these rolls!
And after grinding! Ready to use! -You can also grind it by hand with a mortar and pestle
After mixing the yeast, warm milk, and sugar together and before activating.
After yeast activation. Now we can add the other ingredients.
Before mixing in the flour, egg, cardamom, and salt.
After mixing in the flour, egg, cardamom, and salt. Before kneading.
After kneading the first time and before adding butter.
Before incorporating the first half of the butter.
After incorporating the first half of the butter.
Before incorporating the second half of the butter.
After incorporating the second half of the butter and kneadin for 15 minutes. It won't be perfectly smooth but that's alright.
Place it in a clean bowl, cover with plastic wrap, and leave to rise 1 hour.
After rising 1 hour. Refrigerate overnight.
Day 2:
The next day the dough should look like this! Big boi.
Before mixing the filling ingredients together.
After mixing the filling until soft and spreadable.
Plop your dough down and then roll into a rectangle (next photo).
Roll into a 40 x 60 cm rectangle (mine's a bit round...)
Carefully spread the filling.
Fold into thirds, like a letter.
This is what it looks like folded into thirds, but not we have to roll it out again.
Roll into a 30x45 cm rectangle (folded edges are long edges).
Cut into 16 strips.
Then cut one strip in half, leaving about 1-2 cm uncut on the top.
Twist the two ends around each other.
And shape into a lovely bun!
Place on a parchment paper lined baking sheet.
Lightly brush with egg wash, cover and let rise 1 hour.
After rising. Much puffier! Brush again with egg wash, add toppings if desired. Now we're ready to bake!
After baking!
While cooling and after lightly brushing with honey. Notice how some are topped with chopped almonds.
The original recipe is from: https://spisbedre.dk/opskrift/svenske-kanelsnurrer-med-kardemomme-og-marcipan
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