Kardemommesnurrer
Background of Kardemommesnurrer
Kardemommesnurrer, often referred to as cardamom twists, are a traditional Scandinavian pastry popular in Norway and Sweden. These delightful sweet treats are known for their fragrant aroma and a delicate balance of sweetness and spice, making them perfect for any occasion ranging from breakfast to dessert. Cardamom, a spice native to India, was introduced to Scandinavia centuries ago, and it has become a staple flavor in Nordic baking. Over time, Kardemommesnurrer have evolved with various regional variations, but the core essence of twisting dough with sugar and cardamom remains unchanged.
Ingredients
- Flour - 500g
- Milk - 250ml
- Yeast - 7g (1 sachet)
- Butter - 100g
- Sugar - 100g plus extra for sprinkling
- Cardamom - 2 teaspoons, ground
- Salt - 1 teaspoon
- Egg - 1, beaten
Preparation
To begin with, ensure all ingredients are at room temperature. This allows the yeast to activate properly and the butter to be incorporated smoothly into the dough. Prepare a clean, floured surface for kneading the dough.
Step 1: Activate the Yeast
Warm the milk gently until it reaches a temperature that is warm to the touch but not hot. In a small bowl, mix the warm milk with the yeast and a teaspoon of sugar. Allow it to sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
Step 2: Making the Dough
In a large mixing bowl, combine the flour, the remaining sugar, salt, and cardamom. Add the yeast mixture and the butter. Mix the components together until a ball of dough forms.
Knead the dough for about 10-15 minutes on a lightly floured surface until it becomes smooth and elastic. If the dough is sticky, add a little more flour, but be careful not to add too much.
Step 3: Let the Dough Rise
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size. This is an excellent time to set a timer to track the rising period.
Shaping and Baking Process
Step 4: Shaping the Snurrer
Once the dough has risen, turn it out onto a floured surface. Roll it out into a rectangle, approximately 1cm thick. Spread the remaining softened butter evenly over the surface. Sprinkle liberally with additional sugar and cardamom.
Fold the dough into thirds, as if folding a letter, and roll again into a rectangular shape. Cut the dough into strips about 2cm wide. Take each strip, twist it gently and then roll it into a spiral or knot shape, tucking in the ends underneath.
Step 5: Final Rise and Baking
Place the shaped Kardemommesnurrer onto baking trays lined with parchment paper, ensuring there is enough space between each for expansion. Cover them loosely and allow them to rise again for about 30 minutes. Preheat your oven to 200°C (392°F) during this time. Set a timer to ensure they do not over-rise.
Before baking, brush the top of each snurrer with a beaten egg to give it a golden shine post-baking. Sprinkle a little extra sugar over each pastry for an added caramelized effect.
Bake in the preheated oven for 12-15 minutes or until they are golden brown. Keep a close eye to avoid burning. Set a timer to track the baking accurately.
Enjoying Kardemommesnurrer
Kardemommesnurrer are best enjoyed warm, straight out of the oven, with a cup of coffee or tea. They make a perfect addition to a brunch spread or a delightful dessert. The inviting aroma of cardamom paired with the sweet pastry is irresistible.
For an extra touch, you can serve them with a dollop of whipped cream or a light dusting of icing sugar. These pastries can also be stored in an airtight container for a couple of days, or they can be frozen and reheated for convenience.
Making Kardemommesnurrer is not only a delightful culinary experience but also a lovely way to connect with Nordic culture and its culinary delights.