Soft cardamom rolls with mixed berries and sticky glaze (2024)

For this recipe I used classic non salted butter made by Lurpak.

Heat milk with butter until it is completely melted and set aside to cool down. Once milk is lukewarm add sugar and active dry yeast. Stir and set aside for 5 – 10 minutes until it creates a foam.

Add flour, mix roughly, then add salt, vanilla extract and lemon zest. Mix well with the spoon until there are no more visible traces of flour. Set aside for 5 minutes so that the liquid will be absorbed by the flour. Work by hand or in the stand mixer for at least 10 minutes or until the dough is smooth and very elastic even if sticky.

Place the dough in a lightly greased bowl. Cover with a cotton ball and let it rise in a warm place until it doubles the volume (2 and a half hours for my dough).

The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.

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After this time deflate the dough and roll out on a floured surface into a rectangle (about 1 cm and a half in height). Sprinkle the rectangle with brown sugar and white sugar mixed with cinnamon and cardamom powder.

*If you use cardamom pods you must empty the green shells and extract the black seeds. Toast them lightly in a pan after then grind them into fine powder by using a mortar or a coffee grinder.

Place raspberries and blueberries over prepared rectangle and add a few swirls of butter. Roll up the rectangle to create a roll. Using a sharp knife, divide it into 12 equal parts. Take the dough rolls and place them inside a rectangular baking tray, covered with baking paper, leaving some space between them.

Cover your pan with cotton cloth and let it rise for another 45 minutes – 1 hour.

Bake your soft cardamom rolls in the preheated static oven at 180 °C for 35 – 40 minutes. Take the pan from the oven and set aside to let it cool down.

Prepare the glaze by mixing cream cheese with milk and finally with the sifted powdered sugar. If you like your rolls super sticky you should double the glaze ingredients.

Cover your brioche with the prepared glaze and serve.