Swedish-Style Cardamom Rolls

Cardamom rolls are a standard Swedish sweet – and a lot of fun to make at home. I highly recommend toasting whole cardamom pods in the skillet and then grinding them yourself instead of using ground cardamom from a spice jar: It captures the true bold flavor of cardamom without any dull bites. Both flaky and buttery, these warm, spiced rolls are now a staple in my home during the long and cold winter months.

Story and Photography by Julia Calleo

1) In a mixing bowl, combine ¹⁄₃ cup melted unsalted butter, ½ cup light brown sugar, 2 teaspoons ground cardamom and 1 tablespoon ground cinnamon. Refrigerate until step 6.

2) Dissolve 2 packages active-dry yeast into ¼ cup warm water and add 1 tablespoon granulated sugar. Set aside to rest for at least 5 minutes.

3) In a saucepot over medium heat, heat 2 cups whole milk until it just reaches a simmer. Add 1 cup unsalted butter, ½ cup granulated sugar, 1 teaspoon kosher salt and 1½ teaspoon ground cardamom; stir. Turn off heat and allow mixture to cool until warm to the touch.

4) In the bowl of a stand mixer fitted with the dough hook attachment, add 1½ cups all-purpose flour. At medium-low speed, alternate adding warm milk mixture and yeast mixture, plus 4 cups flour. Mix for 8 minutes, adding up to 1 cup flour if needed until smooth and elastic.

Let's Roll

5) Form dough into a ball and transfer to a lightly greased mixing bowl. Cover with a dish towel and let rise until doubled in size, about 1 hour.

This recipe yields about 20 rolls.

6) Remove dough ball onto a floured work surface; punch down. Roll dough into a 16-by-24-inch rectangular slab. Divide filling evenly over slab and spread until thin, leaving about ¼-inch of room around the edges.

7) Starting with the shorter side of rectangular dough slab, fold dough into a pamphlet shape (a third to the center, and then the other third over the first flap).

8) Carefully and slowly, using a rolling pin, gently roll dough slab until rectangle is 12 inches wide. Slice entire dough slab into 2-centimeter-wide strips.

9) Working with 1 strip at a time and starting at the end closest to the tips of your fingers, twist, wrap and loop strips into rolls (instructions continued in step 10).

10) Using three fingers in one hand while still holding the top strip with the same hand, wrap the bottom end of the strip with the opposite hand around 3 of your fingers 2 to 3 times.

11) Remove your fingers from roll and loop the rest of the strand in a circle to form a nest shape. Line a baking sheet with parchment paper. Transfer rolls to sheet, cover with plastic wrap and let rise for 1 hour.

12) Preheat oven to 400ºF. In a small bowl, beat 2 eggs; brush tops of rolls with egg. Bake for 10 to 12 minutes. Remove and immediately sprinkle granulated sugar over top. Serve warm with hot coffee or tea.