Cardamom twirls with Agrain® 04 Whisky Mask flour

Preparation time:

3 hours

Skill level:






125g cold whole milk

20g sugar

1/4 packet yeast

1 egg

225g wheat flour like manitoba or tipo 00

25 g 04 Whisky Mask flour

5 g crushed cardamom seeds (the whole cardamom seeds like you yourself mortar, give a completely different taste than bruised cardamom!)

5g salt

30g soft butter


40g soft butter

55 g brown sugar

5 g crushed cardamom seeds (remember to use whole cardamom seeds as you yourself mortar)

1 egg for brushing


25g water

15g sugar

Here's how

Start by crushing the cardamom seeds in a mortar. Be sure to bump them well so that there are no excessive pieces of cardamom seeds.

Stir the yeast and sugar into the milk until the fermented is dissolved.

Stir a beaten egg into the liquid.

Mix the wheat flour, mask flour and crushed cardamom seeds in a separate bowl.

Gradually add the flour mixture and start kneading the dough at low speed – on a mixer at speed 2 out of 3.

Knead the dough for a few minutes, then add the floor.

Knead the dough on for about 5 minutes until it is spread and smooth.

Finally, add the soft butter, a little at a time, while still kneading - should be kneaded briefly until the dough is uniform and smooth.

Pour the dough into a bowl and cover with a lid and set aside for about 45 minutes.

Make the remonce by mixing soft butter, brown sugar and crushed cardamom seeds until it's a uniform mass - set it aside on the kitchen table.

When the dough is raised, sprinkle a table top lightly with a little wheat flour (possibly the rest of your flour mixture if there should be a little excess).

Roll out the dough to a large rectangle of about 15X30 cm.

Spread the remoncence in a thin layer on the whole dough.

Fold the dough over itself on the short joint so that you have 3 layers that fold over each other. Roll the dough a little further so you have a rectangle of about 15*20 cm.

Cut thin strips of dough (about 1.5 cm) - on the long joints, so you have about 8 strips of dough.

Twist your twirls:

  1. hold on one end of the dough with your thumb and index finger
  2. with the other hand, you wrap a few times around your thumb and index finger.
  3. When there is an end of the strip left of 4-5 cm then you fold it over the twirl, so that a ribbon goes over.
  4. The end folds under the bottom.
  5. If necessary, press the bottom with your fingers slightly out on the sides of the twirl so that it has an "ear" on each side of the tape that goes over.

Place your twirls on a baking sheet covered with baking paper and leave to raise for about 30 minutes.

While turning on the oven on 200 degrees hot air.

When the twirls have finished, whisk the egg and brush the twirls with this.

Bake in the oven at 200 degrees for 12-13 minutes.

While making your syrup, it's ready for the freshly baked cardamom shears.

You make this by boiling up the water and sugar and simmer for a minute. Keep the syrup warm, it clots when it gets cold - so it's important it's only taken off the heat when brushing.

As soon as the plate comes out of the oven, they brush the fire heat with syrup.

Allow the twirls to cool slightly before enjoying while still freshly baked.

Nutritional content

Energy, KJ
Energy, kcal
Fat, g
- of which saturated fatty acids, g,
Carbohydrate, g
- of which sugars, g,
Dietary fibre, g
Protein, g
Salt, g

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04 Agrain Super Grain Flour - Whisky