A delicate cousin to the classic rich and fluffy cinnamon roll, these are sweet without being overly tooth achingly so, and a lovely hint of cardamom to welcome fall baking into our kitchens. I've put off making these for so long because I wanted to get Pearl Sugar to top them with... the classic European/scandinavian garnish for many sweet bread products. But then I realized that I had the resources to fabricate my own... I took some very large chunky white sprinkles that are pretty much inedible in their natural state due to the fact they are just huge lumps of hard white tooth-breakers. I wasn't using them. Suddenly I realized, if I just bash these up into smaller pieces... I have pearl sugar! Boom. I truly adore marzipan, I am now making a vow to use more marzipan. To make ground cardamom, simply buy whole green cardamom pods and whiz them up in a high powered blender. This will be far fresher and superior than buying pre-ground cardamom at the grocery store. Cardamom Marzipan Cinnamon Rollsrecipe from the Ikea FIKA cookbook makes about 20 buns for best results, all ingredients should be at room temperature For the Dough:
How To:
Crumble the yeast into the bowl of a mixer. Pour over the milk (either have the milk at room temp, or gently heated to lukewarm, about 37˚C or 100˚F) Start mixing or stir until the yeast has dissolved. Add the flour, the butter in pieces, sugar, eggs, salt and cardamom. Work the dough until it is very smooth and elastic, takes up to 10 minutes or so! If you live in a humid climate you may need to add more flour. I live in Alberta, where it is dryer than dry, so I do not need any additional flour than this suggested amount. Round the dough into a ball and allow it to rise in an oiled bowl, covered with a damp towel. I like to place the bowl in my oven (that is turned off) because it is a nice quiet and peaceful and draft free zone, and potentially less dry than sitting out on my counter. Let it rest and rise for at least 30 minutes, or until it has doubled in size. Meanwhile, make the filling: break up the marzipan into chunks and combine with the sugar, breadcrumbs, water and cinnamon. Blitz in a food processor. Melt the butter, and process the butter in too. Place the dough onto a clean work surface dusted with a bit of flour. Roll out into a rectangle. Spread with the filling. Roll up the dough from the long side of the rectangle and cut into buns about 1 inch. Place into a baking pan lined with parchment, leaving room to allow them to expand. Cover and let rise until they are doubled in size, about 30 minutes. You can also leave them in your fridge overnight, and then take out the next morning and let them proof for an hour before baking, then breakfast is ready! Meanwhile preheat your oven to 375˚F Whisk together the egg, salt and water and brush the egg wash over the risen buns. Sprinkle with pearl sugar. Bake in preheated oven for about 20 minutes. Happy September, happy fall.
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