Almond Cardamom Rolls - Robe Bakery 1884

Almond Cardamom Rolls

Yields 24 rolls

Cardamom Rolls 
2 teaspoons dry active yeast
1/4 cup (60 ml) barely warm water
1/4 cup (60 grams) granulated sugar
1 teaspoon ground cardamom
1 teaspoon salt
6 tablespoons (85 grams) butter, melted
2 large eggs
1/2 cup (115 grams) sour cream
2 3/4 (350 grams) bread flour (all purpose will work)

Almond Filling
8 ounces (227 grams) almond paste
3 tablespoons brown sugar, packed
3 tablespoons (40 grams) butter, melted
1 teaspoon vanilla extract
Pinch of salt

Egg Wash + Vanilla Glaze
1 large egg
3 tablespoons milk, divided
1 cup (125 grams) powdered sugar
1 teaspoon vanilla extract
Sliced almonds, for garnish

Directions

In a large bowl, dissolve the yeast in the barely warm water and allow to sit about 5 minutes until activated (looks frothy). Stir in sugar, cardamom, salt, melted butter, eggs, and sour cream. Gradually add the flour, mixing until it has been incorporated. Cover dough with plastic wrap or a kitchen towel and let rise in a warm place until doubled, about 2 hours. Punch down dough and allow to rise a second time until doubled, about 1 hour.

Meanwhile, to create the almond filling, crumble the almond paste into a small bowl. Add in the brown sugar, melted butter, vanilla, and salt, mixing until it forms a thick dough. Set aside.

Divide dough in half and, on a lightly floured surface, roll out each half into a 12-inch circle. Using a pizza cutter, cut the dough into 12 equal slices (like a pizza). Divide almond filling into 1/2 tablespoon-sized pieces. Form each piece into a small log and place 1-inch from the wide end of each roll. Starting on the wide end, roll up each dough slice like a croissant. Set the rolls pointed end down on a baking sheet. Cover and allow to rise until doubled, about 30 minutes.

(Alternatively, to make them for the next morning, cover with foil before rising and place in the refrigerator overnight. In the morning, remove from the refrigerator and allow the rolls to warm to room temperature and rise until doubled.)

Preheat oven to 350 degrees F (180 degrees C).

In a small bowl, whisk together the egg and 1 tablespoon milk to make the egg wash. Brush each roll generously and bake rolls for 15-20 minutes, or until golden.

In another small bowl, stir together the powdered sugar, vanilla, and 2 tablespoons milk. Drizzle over rolls and sprinkle with almonds.

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