Cardamom twists with Agrain® 04 Whisky Super Grain Flour

Preparation time:

3 hours

Skill level:

Intermediate

Amount:

8 rolls

Ingredients

Dough

125 g cold whole milk

20 g sugar

1/4 pack of yeast

1 egg

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

Remonce

40 g soft butter

55 g brown sugar

5 g crushed cardamom seeds 

1 egg for brushing

Syrup

25 g water

15 g sugar

Here's how

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:

  1. Hold on one end of the dough with your thumb and index finger
  2. with the other hand, you wrap the dough a few times around your thumb and index finger.
  3. When there is 4-5 cm left of a strip, you fold it over the twirl, so that a ribbon goes over.
  4. Fold the end 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 ribbon that goes over.

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.

Nutritional content

Energy, KJ
1193
Energy, kcal
285
Fat, g
11,2
- of which saturated fatty acids, g,
6,4
Carbohydrate, g
37,2
- of which sugars, g,
13,7
Dietary fibre, g
3,2
Protein, g
7,1
Salt, g
0,9

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Agrain® 04 Whisky Super Grain Flour