- TM 31
Ingredients
Dough
- 330 g Milk
- 10 g Yeast, dry
- 80 g sugar
- 100 g Butter, Soft
- 1 teaspoon salt
- 8 g cardamom, ground
- 560 g flour
Filling
- 50 g sugar, to taste
- 50-70 g Butter, Soft
- 1 tablespoon cinnamon, ground, to taste
- 15-20 Paper Muffin Cases
- 1 egg, Whisked
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add milk. 37degrees / SP1 / 3min
2. Add sugar and yeast mix SP1 / 20 sec
3. Add soft butter, salt, cardamom and flour mix SP5 / 5 sec
4.
"Dough mode" for 1 min5. Tip dough in a bowl (you may need to use spatula to get dough out). Cover with tea towel and let rest for approx 1 hour
6. Put dough on Thermomat or bench and roll it out until 0.5-1cm thick. Use a rolling pin. The dough will almost cover the whole Thermomat
7. Spread the soft butter all over the dough. Sprinkle sugar and ground cinnamon. Be generous with the sugar and cinnamon
8. Roll it firmly from the long end so it turns into a sausage.
9. Cut dough in approx 2cm wide bits with a plastic spatula (if using thermomat) and put in muffin cases. Put cases on an oven tray and cover with tea towel. Let them rest for 30-40min.
10. Heat the oven to 240 degrees.
11. Whisk the egg firmly in a little bowl. When rest is finished use a pastry brush and brush all the scrolls with the whisked egg. Sprinkle with some sugar and bake for 8-12min until the scrolls have a lovely colour.
Dough
Tip
You can mill your own ground cardamom in the Thermomix by purchasing the seeds or the pods (with the pods you have to remove the shell first)
Just put seeds in and mill SP9 for 10-15 sec
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Lovely and eas. Wasn’t sure about the cardamom but tasted great! My son and I made these together.
Delicious & easy to make!
Have made these a few times and they are fabulous. I prefer to use cardamon pods and then grind the seeds with the flour at the beginning. The smell is incredible.
Absolutely delicious and the recipe was so easy to follow. Thanks for sharing!
Perfect! And I used soy milk and nuttelex to make them dairy free and they were still lovely! I also skipped the cardamon as I was too lazy and also I am not a fan of the taste. Thank you
These are great!!
Very easy to make & keep well for a few days - if they last that long
I have spent time in Finland and travelled to Sweden & taste just like the traditional buns
My Swedish next door neighbour used to make these and send over a bag for my family. We looked forward to her baking days and they were always appreciated. We moved away from the house 12 years ago, so it has been a long time since I have had these. She made them with large coffee sugar granules which were delicious mixed in with the cinnaomon. So glad I know have the recipe. I am going to make these today. Thanks for posting this recipe.
These were so good I had to post your dough recipe on facebook: https://www.facebook.com/permalink.php?story_fbid=484143928402392&id=290315314451922
OMG this recipe is fantastic - thank you!! I made it with a savoury topping (cream cheese, chives, chillis, a little sweet chilli sauce) - and I can't get enough! This is the best bread dough recipe I have made and it is SO delicious! I made twisted buns and we are eting them with cheese and pate, and it is a fantastic, light, tasty, bread to go perfectly with savoury. Thank you again!
AMAZING fresh out of the oven! The cardamom dough was so good. So surprised by how easy these were to make
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