Cardamom spinners
Cardamom spinners for cozy winter moments
500 grams of wheat flour
50 grams of yeast
2,5 dl. milk
130 grams of butter
4 tablespoons of sugar
1 teaspoon cardamom
1 egg
1 teaspoon of salt
Sugar syrup for brushing
75g of sugar
1 dl of water
Cardamom sugar
1 teaspoon cardamom
3 tbsp. sugar
Remance
200g butter
200g brown sugar
Course of action
First is made the bun dough: Heat milk and sugar gently until it is lukewarm.
Stir the lukewarm milk and butter together with the yeast.
Add half of the flour, along with eggs and the rest of the ingredients.
Then add a little flour at a time until the consistency is right.
Let the dough age on the mixer for approx. 10 minutes.
Then leave the dough to rise for 1 hour. While the dough is rising, the next items can be finished low. The sugar layer made by putting sugar and water in a saucepan. Heat until the sugar has dissolved. Set aside and use to brush the spinners with when they are baked. They are also sprinkled with Cardamom Sugar:
Stir the sugar and cardamom together in a bowl. Remance mix in another bowl. Mix butter at room temperature with brown sugar. The remonce must be rolled into the dough.
Shaping the cardamom spinners
Knead the dough quickly on a floured board. Roll the dough into a long roll and divide it into 16 pieces. Roll the dough with a rolling pin into small ovals. Spread a layer of remonce on one side of the rolled out dough - Do not spread too thick a layer, as it will be difficult to shape the spin as the remonce flows out. Then roll it into a small roulade. Cut through the roulade so that it splits in the middle, lengthwise. Avoid cutting all the way through. Let a piece still hang together. Take the two snips and string them. When the dough has been spun completely together, you can pinch the two ends together so that the twists do not come up during rolling. After this, you take the spun dough and twist it around itself into a small snail - again you can take the tip, the snipe of the spinner and squeeze together with dough inside the snail so that it does not rise during the baking (See video) Behind the spinners between 10- 12 minutes at 200 C degrees. When they have come out of the oven spinning, they are brushed with the sugar coating and sprinkled with cardamom sugar.
Get well
When winter sets in with its cold and crackling snow, there is nothing like the warmth of a cozy kitchen and the aroma of freshly baked cardamom donuts spreading. These little aesthetic delights are not only a feast for the eyes, but also a heavenly taste experience that evokes memories of the winter days of childhood. I love to tinker in the kitchen and make recipes and films for the magazine, with a fire in the stove and the editor's dog Daisy in the dog basket. This week we were supposed to hold “Creative Monthly Meeting" where home baked goods must always be baked. This resulted in this cozy recipe, which is a combination of my best recipe for airy buns and grandma's cardamom donuts. Cardamom, with its warm and spicy character, gives these spinners a unique flavor that fits perfectly with the season. I think it was a bit difficult to fool the technique on how to achieve the decorative twisted shape, so I have made an extra small film that clearly shows it. You can use the same technique for cinnamon rolls. So take a moment to immerse yourself in the magic of the kitchen and let them be the perfect companion for your winter evenings, where coziness and taste go hand in hand.
Have fun - Hugs from Mathilde