Cardamom knots
This is the very best of the Swedish fika, the Swedish cardamon knot or roll if you prefer. These ones have a twist. Not only buttery ground cardamom but almond paste too.
Ingredienser
- The dough
- 30 gr fresh yeast
- 250 ml milk
- 570 gr wheat flour
- 0,5 tsp salt
- 5 gr ground cardamom
- 90 gr raw sugar
- 2 eggs one for brushing
- 120 gr butter softened
- Cardamom and almond filling
- 200 gr Almond paste
- 2 tbsp vanilla powder
- 30 gr cardamom
- 160 gr butter softened
- Butter and sugar coating
- 70 gr melted butter
- 4 tbsp sugar
Instruktioner
The dough
- To make the dough, crumble the yeast and heat up the milk until lukewarm. Combine the warm milk and yeast until smooth. Add one egg to the mixture.
- Slowly add half the flour and beat well. Add the remaining flour, cardamom, salt and sugar and mix on medium speed for 10 minutes. Now, add the butter little at a time. Knead until it feels elastic and looks glossy. Cover with a kitchen towel. Let the dough rise to double its size, about 1 hour.
- Preheat the oven to 190C/fan.
Filling
- To make the filling, mix the butter, almond paste, cardamom and vanilla until smooth and easy to spread.
- Roll the dough into a 45cm by 60cm rectangle. It should be about 4 mm thick. Spread the filling on top. Fold the dough double and cut stripes that you twist into knots. Place the slices onto a sheeted baking tray and let it rise for 45 min in a warm place.
- Brush the buns with the other egg and bake them in the middle of the oven for about 9-11 minutes.
Butter and sugar coating
- In the meantime melt the butter and mix with the sugar. Brush the knots with it when the knots are fresh out of the oven. Let them cool.