Eple og Kardemomme Snurrer (Apple and Cardamom Rolls)
Updated: Apr 27
It was a strange weekend here weather-wise. We still had snow, but it was also raining, making everything melt and the ground underfoot soggy and muddy. It seemed like a weekend to spend indoors and doing some comforting baking.
So I set out on a mission to create something that combined some classic Norwegian flavours and came up with a new recipe which I think you might like.
Apples and cardamom are such natural friends and are also ingredients that you readily find in many classic Norwegian dishes and baked goods. They are perfect together in my version of a cinnamon roll.
Let's get baking!
Eple og Kardemomme Snurrer (Apple & Cardamom Rolls)
Makes about 20
For the dough:
850g / 1lb 13oz plain, all purpose flour
40g / 1.5 oz sugar
1/2 teaspoon ground cardamom
50g /2 oz fresh yeast or halve that for dried yeast
125g / 4.5 oz margarine
1/4 teaspoon salt
400ml / 13.5 fl oz milk
For the filling:
150g / 5.5oz softened butter (best at room temperature)
150g / 5.5oz raw cane or demerara sugar. You could use any brown sugar and if you don't have brown sugar in your store cupboard then white is just fine
1 teaspoon ground cardamom
2 medium apples, peeled cored and finely chopped
Egg for glazing
A little sugar for sprinkling
Melt the butter and set aside to cool slightly. Warm the milk to just above room temperature and blend the yeast into a small amount of it. In a large bowl place the flour, sugar, salt and cardamom. Gradually add the melted butter and the egg, then the milk and yeast. On a low speed gradually add the as much of the rest of the milk as you need to make a soft, pliable, but not too sticky dough. You might not need all the milk. Knead the dough for 10 minutes. Cover with a damp cloth and leave it in a warm place to prove which should take about 45 minutes.
To make the filling, beat together the sugar, butter and cardamom until creamy and well mixed. Peel, core and chop the apples finely.
Turn the dough out onto a floured surface and gently roll it out into a rectangle about 25cm x 70cm. Try and keep the edges nice and tidy. Spread the butter and sugar mixture evenly all over the dough, getting right to the edges. I find it easiest to use a rubber spatula, but use whatever spreads it nicely without damaging the dough. Sprinkle the chopped apple evenly all over the dough. Starting with the long edge, roll the dough fairly tightly into a long sausage. Using a sharp knife cut it into 2.5cm / 1 inch slices to give neat looking rounds (see photo below) . Continue all the way along the sausage and then place each one flat on a greased or lined baking tray. I like to give mine a bit of space between, but you can put them closer together if you prefer that look. Cover with the damp cloth and let rest for another 45 minutes.
Preheat the oven to 190C / 380F
Brush the tops and the sides of the roll with beaten egg and sprinkle lightly with sugar. Bake in the centre of the oven for about 10-15 minutes or until a light golden brown. Let them cool for a few minutes on the baking tray before transferring to a wire rack.
Enjoy whilst still warm.
Vær så god!
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