Hello foodies,
Today, we are going to embark on a culinary journey. Our destination is Denmark, specifically Copenhagen, where we will discover one of the most beloved pastries.
Introducing the cardamom rolls!
A Specialty of Copenhagen
Cinnamon rolls are ubiquitous across Scandinavian countries. They are typically flavored with cinnamon, such as the famous kanelbullar in Sweden and kanelsurre in Denmark.
In Copenhagen, however, the local specialty features Danish pastries rolled with cardamom, known as kardemommesnurrer. Today, I will share this delightful recipe with you. But don’t worry; I’ll also provide instructions on how to transform your cardamom rolls into cinnamon rolls!
Why This Recipe?
The obvious answer is, of course, that these pastries are incredibly delicious! While we have plenty of brioche and brioche-inspired recipes on the blog, this one stands out for its unique filling and dough preparation. It’s definitely worth sharing here.
Moreover, I had the pleasure of tasting them on-site, and I was absolutely enamored! I spent three wonderful days in Copenhagen over New Year’s and brought this recipe back home with me. If you’re interested in tips and insights about the city, don’t hesitate to check out the article I wrote about my three days in Copenhagen in winter.
About Cardamom
Cardamom is a prized spice that hails from South Asia, primarily cultivated in India and Sri Lanka, as well as Guatemala. Used since ancient times, it is cherished for its intense aroma and digestive benefits. The small green pods encase black seeds that offer a complex flavor profile, combining lemony, floral, and faintly camphoraceous notes.
Highly regarded in Indian and Middle Eastern cuisines, cardamom enhances dishes such as curries, stews, and spiced rice.
It also plays a significant role in Nordic traditions, particularly in Scandinavia, where it is widely used in baking and pastries, providing a distinctive aromatic essence to brioche and sweet breads. Additionally, it can be found in hot beverages, including chai tea and certain flavored coffees.
Beyond the kitchen, cardamom is known for its health benefits: it aids digestion, freshens breath, and possesses stimulating properties. With its powerful yet delicate flavor, it is best used sparingly, imparting depth and warmth to both sweet and savory dishes.
The Secret to Perfectly Rolled Danish Cardamom Pastries
Making these rolled Danish pastries with cardamom is quite simple. However, for the best results, remember this key point: knead, knead, and knead some more.
It is essential to work the dough thoroughly and knead it well so that the gluten develops properly, resulting in a perfect texture after baking.
How to Enjoy Your Cardamom Rolled Danish Pastries
As with all pastries, it’s best to consume these rolls on the same day they are made. By the next day, they may lose their softness and become slightly stiffer. However, there’s a simple fix: just pop them in the oven for 2 minutes at 300°F (150°C) to restore their freshness.
You can also freeze them right after cooling, allowing them to thaw at room temperature. Again, I recommend placing them in the oven for 2 minutes at 300°F (150°C) before serving for optimal taste.
A Versatile Recipe
As I mentioned earlier, you can easily adapt this recipe to make rolled Danish cinnamon buns. How? It’s super simple! Just replace the cardamom with an equal amount of cinnamon, and voilà! You’ve got a two-in-one recipe!
You can also top these buns with vanilla sugar or poppy seeds, depending on your preferences. As always, feel free to share your favorite version with me.
You’ll find that this recipe is quite different from the American cinnamon rolls you may have tried here.
Shaping Your Cardamom-Spiced Danish Pastries
This is what makes this recipe iconic and easily recognizable! Follow my instructions carefully, refer to my pictures, and check out my video as well to assist you. Shaping these pastries differently will not yield the same texture… 😉
The Necessary Utensils:
A stand mixer with a kneading hook (it’s doable by hand, but requires quite a bit of strength!),
A rolling pin,
A good paring knife,
Two baking mats or two trays lined with parchment paper,
Cling film,
And a pastry brush.
Here you go, now you’re ready to get started!
Let’s dive into the recipe, Chef!
Danish Cardamom Rolls
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Loading...Ingredients
- Brioche
- 500 g of flour T55
- 1 teaspoon of salt
- 1 teaspoon of ground cardamom (or 6 roughly crushed cardamom pods)
- 75 g of sugar
- 7 g of dehydrated baker's yeast
- 250 g of milk
- 50 g of butter
- 1 tablespoon of neutral oil
- Garniture
- 150 g of sugar
- 150 g of butter
- 2 tablespoons of ground cardamom
- Glaçage
- 1 egg yolk
- 2 tablespoons of milk
- 2-3 tablespoons of sugar pearls or vanilla sugar
Instructions
Brioche
Pour the flour, salt, sugar, and one teaspoon of cardamom into the bowl of your mixer.
Add the yeast (without contacting the salt and sugar).
Gently heat the milk, butter, and one tablespoon of cardamom.
Start kneading on low speed while slowly pouring in the milk. (If you used cardamom pods, strain the milk before pouring it into the mixer's bowl.)
Continue kneading, gradually increasing the speed to medium for several minutes. You should get a soft and slightly shiny dough.
Transfer to a large bowl previously greased with the tablespoon of neutral oil.
"Roll" your dough in the bowl so that it is well coated with oil.
Cover with a cloth and let it rise for about 2 hours until doubled in size.
Filling
Mix the sugar and cardamom, reserving 3 tablespoons.
Soften the butter and add the remaining sugar. Mix well.
Set aside at room temperature.
Shaping and finishing
Roll out the dough into a rectangle of about 35 x 45 cm. Spread the filling, leaving 1 cm free on the edges.
Fold your dough in 3 lengthwise. Press the two ends (short sides) to seal the dough.
Roll out again to form a rectangle of about 15 cm x 45 cm.
Place plastic wrap over it and put it in the freezer for 20 minutes.
Cut 12 strips of the same width (about 3.5x11 cm). Gently stretch them, then cut them in half lengthwise without going all the way to the end on one side. Twist each strand and twist them together.
Shape into a snail and place on a baking sheet lined with parchment paper. Tuck the end of the dough under your snail to prevent your brioche from opening during baking.
Repeat with the other 11 strips. Arrange them spaced out on two sheets in total.
Cover with a cloth and let rise for 1 hour.
Preheat your oven to 190 degrees.
Mix the egg yolk and milk, brush your brioches.
Sprinkle the brioches with sugar pearls or vanilla sugar.
Bake for 18 minutes until you have nicely golden brioches.
Finishing
Heat 50 ml of water with the 3 tablespoons of sugar + cardamom that you reserved.
Cook for 3 minutes to obtain a syrup.
Brush your brioches as soon as they come out of the oven.
Let cool on a rack and then enjoy!
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