125 g cold whole milk
20 g sugar
1/4 pack of yeast
225 g wheat flour like manitoba or tipo 00
25 g Agrain® 04 Whisky Super Grain Flour
5 g crushed cardamom seeds (the cardamom seeds which you crush yourselves, give a completely different taste than ground cardamom!)
5 g salt
30 g soft butter
40 g soft butter
55 g brown sugar
5 g crushed cardamom seeds
1 egg for brushing
25 g water
15 g sugar
Start by crushing the cardamom seeds in a mortar. Be sure to crush everything into very small pieces.
Mix the yeast and sugar with the milk until the yeast is dissolved.
Stir a beaten egg into the liquid.
Mix the wheat flour, Super Grain 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 salt.
Knead the dough for about 5 minutes until it is smooth.
Finally, add the soft butter, a little at a time, while still kneading - should be kneaded briefly until the dough is 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 - set it aside on the kitchen table.
When the dough has risen, sprinkle a table with a bit of wheat flour (possibly the rest of your flour mixture if there should be some left over).
Roll out the dough to a large rectangle of about 15x30 cm.
Spread the remoncence in a thin layer on top of the dough.
Fold the dough over itself on the short side so that you have 3 layers that fold over each other. Roll the dough a little further so you have a rectangle of about 15x20 cm.
Cut thin strips of dough (about 1.5 cm) - on the long side, so you have about 8 strips of dough.
Twist your twirls:
Place your twirls on a baking pan covered with baking paper and leave to rise for about 30 minutes.
Meanwhile turn on the oven on 200 degrees hot air.
When the twirls have risen, whisk the egg and brush the twirls.
Bake in the oven at 200 degrees for 12-13 minutes.
Meanwhile you can make your syrup so it's ready for the freshly baked cardamom twirls.
You make this by boiling the water and sugar and let it simmer for a minute. Keep the syrup warm, it hardens when it gets cold - so it's important it's only taken off the heat when you have to use it.
As soon as the plate comes out of the oven, rush the warm twirls with the syrup.
Allow the twirls to cool slightly before enjoying while still freshly baked.