Cinnamon rolls with mascarpone glaze | Fluffy cardamom rolls with creamy glaze
(0)
55 min
Masterpiece
Kifli Kukták
Illatos skandináv ihletésű kelt fahéjas csiga kardamommal fűszerezett puha tésztából, karamellizálódó nádcukros-fahéjas vajjal töltve, selymes mascarponés mázzal a tetején.
Ingredients
Preparation method
Kneading and proving the dough
Put the dried yeast into a small bowl along with 1 tablespoon of sugar and 1 tablespoon of flour. Add a little lukewarm milk (about 50 ml from the measured 280 ml of milk), stir well, and leave in a warm place to activate for 10 minutes.
Once the yeast is activated, mix the remaining granulated sugar, flour, cardamom, and salt in a large bowl. Add the softened, room-temperature butter (100 g of the measured 200 g of butter), the activated yeast, and most of the lukewarm milk (about 200 ml, setting aside 2 tablespoons for the glaze later).
Knead the dough by hand or with a stand mixer for at least 10 minutes. A properly worked dough is elastic, shiny, beautifully smooth, and only slightly sticky.
Chef's tip
The cardamom lends a distinctive Scandinavian character to the dough: it is not overpowering, but harmonizes wonderfully with the sweet cinnamon filling.
Use a clean piece of sewing thread or unflavored dental floss to slice the rolls: a knife would compress the soft yeast layers, but thread yields beautifully neat rolls.
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