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.
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
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.
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.