I'm always on the lookout for recipes using cardamom, my favorite spice after cinnamon. The best cardamom for this recipe would be the green pods - each pod contains about 15-20 seeds. It's best to grind the seeds yourself, as opposed to using store bought ground cardamom. Break open the pods, scrape the seeds into a mortar and use the pestle to crush the seeds. The original recipe calls for chopped hazelnuts but I used chopped almonds. The prep time includes the rising time.

Ingredients

active dry yeast↗2 packages
(1/4 ounce)
warm water (105-115Ã )1⁄2 cup
milk↗1⁄2 cup
butter, cut into pieces↗1⁄2 cup
butter, softened↗2 tablespoons
cardamom seeds, crushed using a mortar and pestle↗2 1⁄2 teaspoons
granulated sugar↗1⁄2 cup
granulated sugar↗2 tablespoons
salt↗1 teaspoon
eggs↗2
flour↗4 - 4 1⁄2 cups
Glaze↗
confectioners' sugar↗2 cups
milk↗1⁄4 cup
butter, softened↗2 tablespoons
teaspoon vanilla↗1⁄2
tablespoons toasted chopped hazelnuts or 2 tablespoons almonds↗2

Step-by-step instructions

1
Sprinkle the yeast over the warm water; stir to dissolve; set aside.
2
Heat 1/2 cup milk in a small saucepan to just simmering; remove from the heat; add the 1/2 cup cut-up butter, stirring until melted; stir in 2 teaspoons of the cardamom, 1/2 cup of the granulated sugar and salt; allow the mixture to cool to warm.
3
Pour the warm milk mixture into the large bowl of an electric mixer; add the yeast mixture then beat in the eggs one at a time; beat in 2 cups of the flour until smooth; add enough of the remaining flour to make the dough easy to handle.
4
Turn out the dough onto a lightly floured board; knead until the dough is smooth and elastic, about 5 minutes; place in a buttered bowl, turning to coat all sides with butter; cover, let rise in a warm place until doubled in size, about 1 1/2 hours.
5
Heat oven to 350°; turn the dough out onto a floured board; roll with a rolling pin into an 18x12-inch rectangle; spread the 2 tablespoons of softened butter to within 1/2 inch of the edge of the dough; sprinkle with remaining 2 tablespoons sugar combined with remaining 1/2 teaspoon cardamom.
6
Roll the dough up tightly from the long side to form a cylinder; slice into 12 rolls.
7
Place the cut rolls in a buttered 13x9 inch baking pan.
8
Cover; let rise until doubled, about 45 minutes to an hour.
9
Bake until golden brown, about 30 minutes; remove from the oven and let stand 5 minutes.
10
Meanwhile, for glaze, combine confectioners' sugar, 1/4 cup milk, 2 tablespoons butter and vanilla; stir until smooth.
11
Drizzle the glaze over the rolls and sprinkle with chopped hazelnuts.

Source: food.com

Original recipe ↗

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