Well, we’re into spring, and I’m almost convinced it’s here to stay. While the threat of snow for this Thursday (Whiskey. Tango. Foxtrot.) is making that hard to believe, the fact that Easter is this Sunday snaps us back into the reality of the times.
Easter! A little early, but here just the same.
Admittedly, not my favorite holiday. I have nightmarish flashbacks of wearing an uncomfortable and itchy dress, with a horrendous but matching bonnet whilst standing in the scorching Miami sun for pictures (see below). And while the Easter bunny was good to us, I don’t know. I’m only half on board with it all. If anything though, it’s a reason to eat delicious food and I’m bringing you options all week long.
Let’s start with breakfast, the most important meal. This recipe for Swedish cardamom rolls comes to me and you from Dr. Walnut, one of my work colleagues. Actually, Mrs. Walnut. The story goes that Mrs. Walnut comes from a long line of Swedes and this is one of her signature recipes.
These cardamon rolls are light and buttery, and topped with jewel-like pearl sugar, which you’ve seen before in those righteous and amazing Liege waffles (also a great Easter morning option). I added my own little something by drizzling an orange (ehm. Grand Marnier) glaze on top, totally optional, though the flavor nicely compliments the cardamon. The other cool thing about these is that you can make them as rolls or braided and fancy like little coffee cakes.
Glaze or no glaze, jam or no jam, these are light and airy, these are perfect for any occasion, all spring long.
Thanks, Mrs. Walnut, for sharing your recipe!
- 1 1/4 cup milk (I used 2%)
- 1 pkg. dry rapid rise yeast
- 1/2 sugar
- 4 cups all-purpose flour
- 1 cup butter, melted
- 1/2 tsp, salt
- 10 cardamom pods
- I egg, slightly beaten
- Swedish Pearl Sugar (large sugar), about 1/2 cup
- 1 cup powdered sugar
- 4 TB Grand Marnier
- Scald milk and cool to lukewarm. Dissolve yeast in 1/2 cup of the lukewarm milk. Add the remaining milk and 2 TB sugar. Beat in 1 1/2 cups flour until smooth.
- Add the remaining sugar, cooled butter and salt.
- Break open cardamom pods, remove tiny seeds and crush thoroughly with a mortar and pestle.
- Add cardamom, and 2 1/4 cups flour to yeast mixture.
- With remaining flour on a board for kneading, turn out dough and knead until smooth and elastic (you can also do this with a stand mixer, about 2 minutes).
- Place in greased bowl; cover well let rise until double in bulk ¾ to 1 hour.
- After the first rise, cut into even size pieces (about 15-20). For a roll, roll into balls and place on ungreased cookie sheet. For mini-coffee cakes. roll each piece into a roll about 3 inches long. Pinch 3 rolls together at one end: braid and pinch other end together. Place on ungreased cookie sheet.
- Brush the rolls or mini coffee cakes with the egg and sprinkle with sugar. Let rise until double in bulk, 30-40 minutes.
- Bake in oven at 350 for 12-15 minutes.
- Meanwhile, make the glaze. in a small bowl, whisk together powdered sugar and Grand Marnier. The glaze should have consistency of thick corn syrup. Adjust as desired with more sugar or more booze. Drizzle over the warm rolls and serve.
- Glaze is optional.
I let mine rise a long time. Like, two hours too long. What? I started to make these and then got called away by Kettle Corn for brunch obligations and brunch obligations are never to be ignored. As such, mine rolls may be bigger than yours, but yours will still rise and be delicious just the same. I’m just lucky they didn’t dry out or worse, deflate. Do as I say, not as I do. I was playing with fire on that one (overdramatic).
Written during Lucifer.