Name: Cardamom whirls
Cook time: 15 min
Total time: 2 h 30 min
Yield: Makes 20
Cuisine: Swedish
Ingredients: 500g strong white bread flour plus extra for dusting; 85g butter cut into small pieces; 1 x 7g sachet easy-blend dried yeast; 50g golden caster sugar; 1 tsp ground cardamom; 250ml milk; 175g white marzipan grated; 2 tsp ground cardamom; 50g butter melted; 1 egg lightly beaten; 10 sugar cubes broken into small pieces

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Cardamom whirls

Cardamom whirls

Mary Cadogan

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Makes 20

More effort

Prep: 2 hrs and 15 mins

Cook: 15 mins

A star rating of 4.5 out of 5.4 ratingsRate

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

Freezable

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A star rating of 4.8 out of 5.33 ratings

Ingredients

Nutrition

Units:

MetricUS

500g strong white bread flour

plus extra for dusting
85g butter

cut into small pieces
1 x 7g sachet easy-blend dried yeast
50g golden caster sugar
1 tsp ground cardamom
250ml milk

For the filling and topping

175g white marzipan

grated
2 tsp ground cardamom
50g butter

melted
1 egg

lightly beaten
10 sugar cubes

broken into small pieces

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Nutrition: per serving

kcal202
fat8g
saturates4g
carbs31g
sugars12g
fibre1g
protein4g
salt0.14g

low

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2010

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A star rating of 4.5 out of 5.4 ratings

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