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For the filling and topping

Nutrition: per serving

  • kcal202
  • fat8g
  • saturates4g
  • carbs31g
  • sugars12g
  • fibre1g
  • protein4g
  • salt0.14g
    low

Method

  • step 1

    Tip the flour and ½ tsp salt into a food processor fitted with a dough blade. Add the butter and process until the mixture resembles fine breadcrumbs. Stir in the yeast, then the sugar and cardamom.

  • step 2

    Warm the milk until it is hand hot, then add to the dry mix to form a soft dough. Process the dough for 2 mins, then leave in the machine to rise for about 1 hr until it springs back when pressed with a finger. Process the dough briefly in the machine, then tip out onto a lightly floured surface.

  • step 3

    Heat oven to 220C/200C fan/gas 7. Line 2 baking sheets with baking paper. For the filling, mix the marzipan with the cardamom and butter. Roll out sthe dough to a 50 x 20cm rectangle. Spread the filling over the dough to within 1cm of the edges. Roll up the dough from one long edge. Cut into 20 slices, about 3cm thick, then transfer to the baking sheets, cut sides up. Cover with a tea towel and leave to rise for 30-40 mins until well risen.

  • step 4

    Brush the whirls with beaten egg and sprinkle with broken sugar. Bake for 12-15 mins until risen and golden. Best eaten freshly baked, or freeze on the day of baking for up to a month.

Recipe from Good Food magazine, January 2010

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.5 out of 5.4 ratings
circe12 avatar

circe12

A star rating of 5 out of 5.

Hello, can someone who has made these tell me whether the dough is soft after cooking (like a currant bun) or more on the flaky side (like a croissant)? I've never eaten a Swedish pastry!

goodfoodteam avatar
goodfoodteam

Thanks for your question. These are like a sweet bun rather than a croissant. Enjoy!

Bethanwy

A star rating of 4 out of 5.

I've made this recipe loads of times and everyone loves it. The only bit that's a bit of a pain is spreading the butter/marzipan/cardamom mix, as it always seems to want to stay as a lump. Next time, I think I'm just going to spread the butter and then sprinkle the marzipan and cardamom to see how…

anji444 avatar

anji444

A star rating of 4 out of 5.

Lovely receipe and worth the effort. I started with cardamom seeds in a pestle and mortar but found it difficult to grind them so gave up and went to various Asian supermarkets and eventually found some ground cardamom (£3.99 for 100g!). Grating the marzipan was tedious as was waiting for the…

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