We love, love, love cardamom and fairly jumped at the chance to try this intriguingly different recipe. Paired here with marzipan and swirled inside a tender yeast dough, cardamom’s subtly unique flavor provides a lovely and delicate perfume, making for a fabulous treat with coffee or tea. Don’t be daunted by the thought of making the dough — everything goes into the food processor where it is both kneaded and left to rise. Simply roll it out, roll it up, and enjoy these beautifully spiced pastries!
For the dough:
1 lb. 2 oz. bread flour (3¾ cup plus 2 tbs.)
½ tsp. salt
3 oz. butter, cut into small pieces (6 tbs.)
¼ oz. instant yeast (2½ tsp.)
2 oz. golden caster sugar (¼ cup plus 2 tsp.)
1 tsp. ground cardamom
8 fl. oz. milk, warmed to hand-hot
For the filling:
7 oz. marzipan, grated
2 tsp. ground cardamom
2 oz. butter, melted (4 tbs.)
1 egg, lightly beaten
pearl sugar or 10 crushed sugar cubes
Tip the flour and salt into the food processor fitted with the dough blade. Add the butter and process until the mixture resembles fine breadcrumbs. Stir in the yeast, then the sugar and the cardamom. Add the warm milk and mix to form a soft dough. Process for 2 minutes, then leave in the machine to rise for about 1 hour, until doubled and the dough springs back when pressed with a finger.
For the filling, mix together the marzipan, cardamom, and melted butter.
Tip the dough out onto a lightly floured board and roll into a rectangle measuring 8 x 20 inches. Spread with the filling, leaving a ½-inch border. Roll up from the long end. Cut into 20 1¼-inch slices and place on two parchment-lined baking sheets. Cover with tea towels and leave to rise for 30-40 minutes.
Brush the whirls with the beaten egg and sprinkle with sugar. Bake in preheated 425°F oven for 12-13 minutes, until risen and golden. The buns are best eaten freshly baked, but may be frozen for up to a month and gently reheated.