This recipe is the Scandinavian version of a cinnamon roll. But better. Not as sickeningly sweet as their Amercian counterparts, the dough is yeasty & just slightly sweet, the filling is flavorful and not excessive, and they are delicious without any type of gooey white icing on top. If you would like, you can top with crushed cardamom seeds or almonds after the egg wash. Completely by accident, I made these the same night I made chili for my kids for dinner. Chili & cinnamon rolls are some sort of weird Midwestern combo that I have never understood. Possibly a native Midwesterner can explain it to me?
A side note: cardamom is awesome & a cornerstone of the Nordic flavor profile. It is expensive, but a little goes a long way. I would recommend *not* buying the pods if possible. Use seeds or ground seeds. I had the pods leftover from when I made spiced rum & it was extremely time-consuming & labor-intensive to open a pile of pods & remove the seeds from within.
Pulla Bread with Cinnamon & Cardamom
makes 16 large rolls
for the dough:
- 4 tbsp active dry yeast
- 2C warmed milk (2% or whole is best)
- 7C all-purpose flour
- 1 1/2C granulated sugar
- 1 tbsp cardamom seeds
- 1 tsp kosher salt
- 12 tbsp unsalted butter, at room temperature
for the filling:
- 18 tbsp unsalted butter, at room temperature
- 1C granulated sugar
- 1 tbsp ground cinnamon
- 1 tbsp ground cardamom
- 1 large egg, beaten (for egg wash)
- slivered almonds, or crushed cardamom seeds, for garnish (if desired)
- Preheat oven to 400F.
- Warm the milk in the microwave. As with any liquid you are adding yeast to, you will need it to be warm, not hot. In my microwave, it took about 1 min.
- In the bowl of a stand mixer, whisk together warm milk and yeast. Set aside for at least 5 mins, or until frothy.
- In a stand mixer fitted with a dough hook, add the flour, sugar, cardamom and salt to the yeast mixture. Stir until combined.
- Add the butter, a tbsp at a time, waiting for each addition to combine before adding the next.
- Knead for 6-8 mins, until dough is elastic & slightly sticky.
- Put the dough in a larger bowl that is oiled or buttered (here I recommend either butter or cooking spray), cover with plastic wrap and allow to rise in a warm place for about 1 hour.
- Meanwhile, prep the filling: combine the butter, granulated sugar, cinnamon and cardamom in a small bowl and mix with a rubber spatula until combined.
- Lightly dust your work surface with about 2 tbsp of flour. Turn the risen dough out and divide in 2 (I found that this was alot of dough to work with at once).
- With a rolling pin, roll it out to about 1/2″ thick. Ideally, the shape of the dough should be as close to rectangular as possible, but don’t worry if your dough is slightly rounded at the edges.
- Spread half the filling evenly over the dough, reaching all the way to the edges, then, beginning with a long side, roll the dough into a tight cylinder. Cut the cylinder into 8 rolls.
- Repeat the above process with the other half of the dough.
- On two baking sheets with parchment paper arrange eight Pulla on each sheet, making sure they are about 2 inches apart. Cover Pulla with plastic wrap and allow them to rise in a warm place for about 1 hour. They will double in size. (Hence the spacing.)
- Brush the pulla with the beaten egg and sprinkle with cardamom seeds or slivered almonds, if desired.
- Bake for 10 mins or until golden brown. Serve warm with a cup of strong coffee.
adapted from a recipe from kinfolk.com