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Cardamom rolls with 01 Pilsner Spent Grain Flour

Cardamom rolls with 01 Pilsner Spent Grain Flour

Skill level: Intermediate
Preparation time: 3 hours
Amount: 8 pieces

Ingredients

Dough:

125 g cold whole milk

20 g sugar

1/4 block fresh yeast (12,5 g)

1 egg

225 g wheat flour, preferably manitoba or tipo 00

25 g 01 Pilsner Spent Grain Flour 5 g crushed cardamom seeds (the whole cardamom seeds that you mortar and pestle yourself give a completely different flavour than ground cardamom!)

5 g salt

30 g soft butter

Butter-sugar paste:

40 g soft butter

55 g soft brown sugar

5 g crushed cardamom seeds (remember to use whole cardamom seeds that you grind yourself)

1 egg for brushing

Syrup:

25 g water

15 g sugar

Here's how

  1. Start by crushing the cardamom seeds in a mortar and pestle. Make sure to pound them well so that there are no large chunks of cardamom seeds.
  2. Stir the yeast and sugar into the milk until the yeast is dissolved. Stir a beaten egg into the liquid.
  3. In a separate bowl, mix the wheat flour, 01 Pilsner Spent Grain Flour and crushed cardamom seeds.
  4. Gradually add the flour mixture and start kneading the dough at low speed - on a mixer at speed 2 out of 3.
  5. Knead the dough for a few minutes and then add the salt.
  6. Continue kneading the dough for about 5 minutes until it is elastic and smooth.
  7. Finally, add the softened butter a little at a time while still kneading - knead briefly until the dough is uniform and smooth.
  8. Pour the dough into a bowl and cover with a lid or damp tea towel and leave to rise for about 45 minutes.
  9. Make the Butter-sugar paste: by mixing soft butter, soft brown sugar and crushed cardamom seeds until it is a uniform mixture - set it aside on the kitchen table.
  10. ‍When the dough has risen, sprinkle a work surface with a little flour.
  11. Roll out the dough into a large rectangle of approx. 15 x 30 cm. Spread the Butter-sugar-paste in a thin layer over the entire dough.
  12. Fold the dough in on itself on the short side so that you have 3 layers that fold in on top of each other. Roll the dough a little further so that you have a rectangle of approx. 15 x 20 cm.
  13. Cut thin strips of dough (approx. 1.5 cm) - on the long side, so you have approx. 8 strips of dough.
  14. Twist your rolls: hold one end of the dough with your thumb and index finger with your other hand, wrap the roll a few times around your thumb and forefinger.
  15. When there is a 4-5 cm end of the strip left, fold it over the twist so that a ribbon runs across it. Fold the end under the base.
  16. If necessary, use your fingers to press the bottom out a little on the sides of the lace so that it has an "ear" on each side of the ribbon that goes over it.
  17. Place your rolls on a baking tray lined with baking paper and let them rise for about 30 minutes.
  18. Meanwhile, preheat the oven to 200 °C.
  19. When the rolls have risen, whisk the egg and brush them with it.
  20. Bake in the oven for 12-13 minutes.
  21. Meanwhile, make your syrup so that it is ready for the freshly baked cardamom twists.
  22. Bring the water and sugar to the boil and simmer for a minute. Keep the syrup warm, it will solidify when it gets cold. Remove it from the heat just before brushing.
  23. As soon as the tray comes out of the oven, brush the piping hot swirls with syrup.
  24. Let the swirls cool slightly before enjoying them while they are still freshly baked.

Nutritional content

Energy (kJ) 1193
Energy (kcal) 285
Fat (g) 11,2
- of which saturates (g) 6,4
Carbohydrate (g) 37,2
- of which sugars (g) 13,7
Dietary fibre (g) 3,2
Protein (g) 7,1
Salt (g) 0,9

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