Ingredients:
1 1/2 cups whole milk1/4 teaspoon ground cardamom50 g (about 3.5 tablespoons) butter, roughly chopped3 1/2 cups flour1 packet active dry yeast1/4 cup plus 1 tablespoon sugar1/4 teaspoon fine salt1 egg, beaten lightly
Filling75 g (about 5.25 tablespoons) butter1/3 cup dark brown sugar2 teaspoons cinnamon1/2 teaspoon salt
Topping1 egg, beaten lightlyPearl sugar to sprinkle Or use silvered almonds
Method:
Put the milk and ground cardamon in a small saucepan and bring to just below the boil. Take off the heat, stir in the butter and leave to infuse until the milk mixture is just warm (about 100 degrees F).Combine all the dry ingredients in a bowl of an electric mixer fitted with hook attachment. Add warm milk mixture and egg to flour mixture. Knead on low speed until you get a smooth pliable tacky dough, about 10 minutes. The dough is ready when it starts to pull away from the sides of the bowl. Resist adding more flour to the mixture. The dough is very sticky.
Lightly grease your hands, and shape the dough into a ball. Place the dough in a lightly greased mixing bowl, and cover with a tea towel. Let the dough rise at room temperature until doubled in size. Depending on the temperature of your room, it can take anything between 30 mins to 1 hour. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step.
Meanwhile, make filling:Melt butter and set aside. In a separate bowl, combine dark brown sugar, cinnamon and salt.When the dough is ready, deflate the dough, cover with cling wrap and let rest for 5 minutes.
Roll the dough out on a lightly floured surface to a rectangle roughly 24 by 10 inches. Generously brush melted butter over the dough. Sprinkle over the cinnamon sugar mixture. Roll the dough, from the longer side, tightly. Place it on its seam. Cut and discard the ends. Cut roll into 12 equal slices.Line standard cupcake/muffin pan with paper cupcake liners. Place rolls in paper liners. Cover loosely with a tea towel. Let the dough proof for the second time until double in size, about 30 mins to 1 hour. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.
Heat the oven to 375 degrees. While waiting for the oven to heat up, brush top of each roll lightly with the beaten egg and sprinkle over silvered almonds. Bake for 25 minutes or until golden brown.Makes a dozen.
By Moveable Feasts.
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You can see the recipe here: moveablefeastscookbook.blogspot.com
