The BBC Good Food logo
Cardamom whirls

Cardamom whirls

By
A star rating of 4.5 out of 5.4 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Makes 20

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

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal202
fat8g
saturates4g
carbs31g
sugars12g
fibre1g
protein4g
low insalt0.14g
Advertisement

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

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.

Goes well with

Recipe from Good Food magazine, January 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content