Cardamom whirls

Cardamom whirls

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 2 hrs, 15 mins Cook: 15 mins

Skill level

Moderately easy

Servings

Makes 20

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
202
protein
4g
carbs
31g
fat
8g
saturates
4g
fibre
1g
sugar
12g
salt
0.14g

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

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, January 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Bethanwy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Questions

Tips