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CINNAMON ROLLS WITH LINGONBERRY AND PISTACHIOS
Portata
Dessert, Sweet
Cucina
Christmas
Keyword
Buns, Cardamom, Cinnamon, Lingonberry, Pistachio, Rolls, Sweden, Swedish
Preparazione
20
minuti
minuti
Cottura
15
minuti
minuti
Rising time
2
ore
ore
30
minuti
minuti
Porzioni
16
rolls
Chef
Roberta
Ingredienti
For the dough:
87
gr
Milk
lukewarm
12
gr
Fresh yeast
(or 4 gr of dry)
1
teaspoon
Brown sugar
1
Egg
at room temperature
270
gr
Bread flour or white spelt flour
plus extra for dusting
32
gr
Extra virgin olive oil
1
tablespoon
Water
at room temperature
20
gr
Raw brown sugar
5
gr
Salt
For the filling:
120 gr
Lingonberry or cranberry jam
approx. one teaspoon
Raw brown sugar
a sprinkle
Cinnamon powder
one teaspoon
Cardamom powder
To garnish:
20 gr
Ground pistachios
Brush the surface with:
Egg
a drop
Milk
Istruzioni
To make the dough: (**see notes)
Into the stand mixer bowl combine lukewarm milk, yeast, sugar and let melt. Activate the stand mixer at low speed.
Add the egg (at room temperature) and gradually sift the flour into the bowl.
Add EVO oil and water, and let fully absorb.
Now add brown sugar and salt, and let knead for 15/20 minutes, until you get a nice and smooth (slightly sticky) dough.
Put the dough into a bowl, cover, let it rise in a warm place for about 2 hours or until doubled.
Prepare the filling by combining jam, sugar, cardamom and cinnamon.
Prepare the rolls:
Roll out the dough to be about 30 x 40 cm (40 x 50 is even better), on a floured surface.
Spread the filling all over using a spatula or a tablespoon.
Fold the dough in two, lengthways (at this point you should have a rectangle).
Starting from the long side of the rectangle, and using a pizza cutter, cut 16 strips of dough.
Take one strip and spin it around a few times
(please follow this video).
Place the rolls spaced well apart on a baking sheet, cover with a cloth and let rise for about 30 minutes or untile doubled (in a warm place).
Preheat your oven at 200°C / 390° F.
When the buns have doubled in volume, brush them with egg yolk + a drop of milk, sprinkle some pistachios on top, then bake for 15 minutes.
Let them cool and eat them immediately, or freeze them.
You can also eat them the day after: simply store them into an airtight container.
Note
**I've used a stand mixer, but you can also make this by hand.