Cardamom whirls

Cardamom whirls

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(3 ratings)

Prep: 2 hrs, 15 mins Cook: 15 mins

More effort

Makes 20
These beautifully spiced Swedish-style pastries are fantastic with a cup of coffee

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal202
  • fat8g
  • saturates4g
  • carbs31g
  • sugars12g
  • fibre1g
  • protein4g
  • salt0.14g
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Ingredients

  • 500g strong white bread flour, plus extra for dusting
  • 85g butter, cut into small pieces

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 x 7g sachet easy-blend dried yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 50g golden caster sugar
  • 1 tsp ground cardamom
  • 250ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the filling and topping

  • 175g white marzipan, grated

    Marzipan

    mah-zuh-pan

    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 2 tsp ground cardamom
  • 50g butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 egg, lightly beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 10 sugar cube, broken into small pieces

Method

  1. Tip the flour and ½ tsp salt into a food processor fitted with a dough blade. Add the butter and process until the mixture resembles fine breadcrumbs. Stir in the yeast, then the sugar and cardamom.

  2. Warm the milk until it is hand hot, then add to the dry mix to form a soft dough. Process the dough for 2 mins, then leave in the machine to rise for about 1 hr until it springs back when pressed with a finger. Process the dough briefly in the machine, then tip out onto a lightly floured surface.

  3. Heat oven to 220C/200C fan/gas 7. Line 2 baking sheets with baking paper. For the filling, mix the marzipan with the cardamom and butter. Roll out sthe dough to a 50 x 20cm rectangle. Spread the filling over the dough to within 1cm of the edges. Roll up the dough from one long edge. Cut into 20 slices, about 3cm thick, then transfer to the baking sheets, cut sides up. Cover with a tea towel and leave to rise for 30-40 mins until well risen.

  4. Brush the whirls with beaten egg and sprinkle with broken sugar. Bake for 12-15 mins until risen and golden. Best eaten freshly baked, or freeze on the day of baking for up to a month.

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Comments (2)

Bethanwy's picture
4

I've made this recipe loads of times and everyone loves it. The only bit that's a bit of a pain is spreading the butter/marzipan/cardamom mix, as it always seems to want to stay as a lump. Next time, I think I'm just going to spread the butter and then sprinkle the marzipan and cardamom to see how that works.

anji444's picture
4

Lovely receipe and worth the effort. I started with cardamom seeds in a pestle and mortar but found it difficult to grind them so gave up and went to various Asian supermarkets and eventually found some ground cardamom (£3.99 for 100g!). Grating the marzipan was tedious as was waiting for the dough but so worth it! Try and you will see.

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