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Scandi cardamom scrolls + vanilla maple buttercream

10/2/2017

16 Comments

 
Scandi cardamom scrolls - Liz Posmyk Good Things
I had one of those ear worms happening on baking day this week. It wasn't an annoying tune, it was an upbeat number from the 1960s, and I found myself happily bopping around the kitchen. Some of you might remember the song in question. It was originally recorded by The Drifters and the chorus was: "Sweets for my sweet, sugar for my honey, I'll never, ever let you go."

Actually, a cover by The Searchers, a Merseybeat band, was number one on the UK charts in 1963. I think I prefer their version because that's the one my older siblings used to play, together with another favourite song of theirs, Needles and Pins.

On checking Wikipedia, it seems that Sweets for My Sweet has never gone out of vogue, with remakes by various artists across the years - including 1966 (The McCoys, and also Don and the Goodtimes), 1968 (Cashman Pistilli and West), 1969 (Sweet Inspirations), 1977 (Tina Charles), 1979 (Tony Orlando); 1993 (Neil Diamond), 1994 (CJ Lewis), 1995 (Brian Wilson) and 2004 (The Preluders).

​Methinks it's a song that perfectly suits this recipe for Scandi-style cardamom scrolls with vanilla maple buttercream. (Scroll down to listen). That song, and these sweet little buns, are just the ticket for Valentine's Day. ❤

SCANDI CARDAMOM SCROLLS*
300g plain flour
1/2 teaspoon salt
2 teaspoons ground cardamom
45g unsalted butter, softened
80ml lukewarm milk (add a little more if the dough seems too firm)
1 teaspoon dried yeast
2 free-range eggs (one for the dough, one for the filling and glazing)
45g vanilla-infused caster sugar
3/4 cup raisins
1 teaspoon cinnamon
icing sugar or vanilla sugar, for dusting, optional (if not icing)

Combine the warmed milk, dried yeast and one teaspoon of the caster sugar in a small Pyrex jug and work the mixture up with a teaspoon. Leave to rise on a sunny windowsill or warm corner of the kitchen.

To make the dough, place TWO THIRDS of the flour, together with the salt and cardamom, in a bowl. Rub in the butter and make a well in the centre. Add the milk/yeast mixture and ONE egg, and mix gradually, adding the remaining flour little by little, until a smooth, slightly sticky, dough forms. Knead  the dough into a ball. Place it back into the bowl, cover and leave it to rest for about 10 minutes. Now, knead the dough once again until the dough is smooth. Cover the dough and leave it to rise in a warm place, away from draughts, for an hour or two.

When you are ready to make the scrolls, grease a 9-inch cake or baking tin* with butter. Meanwhile, lightly whisk the second egg and set it aside. Then, knock back the dough and transfer it to a lightly flour bench top or board. Roll the dough out to a rectangle shape, about 12 x 5 inches. 

Brush the dough with most of the beaten egg, sprinkle the caster sugar and cinnamon evenly over the dough, followed by the raisins. Roll up lengthways, much as you would a Swiss roll. With a sharp knife, cut the roll in half through the middle and then cut each into six scrolls around 1/2-inch (or so) thick. 

Place the scrolls into the greased cake tin and cover with a clean tea towel. Leave to rise in a warm place, free from draughts, for about an hour. Preheat your oven to 200 deg C. Brush the scrolls with any remaining beaten egg, then place the tin into the oven, lowering the temperature to 180 deg C. Bake the scrolls for 15 minutes, until they are golden brown. Remove from the oven and allow to cool.

If you are not going to ice the scrolls, brush with a little butter while they are still warm, and dust with icing sugar. Otherwise, drizzle over the vanilla maple buttercream while the buns are still slightly warm. Makes one dozen. The scrolls are best eaten on the day of baking. Store any leftovers in an airtight container and warm them in a microwave briefly before serving. Preparation time: allow  three or four hours. 


VANILLA MAPLE BUTTERCREAM
11/2 cups pure icing sugar
1 tablespoon unsalted butter, softened
1 teaspoon maple syrup
1/2 teaspoon ground vanilla bean
1 teaspoon milk

To make the icing, combine the ingredients in a small bowl, beat until smooth and then chill in a blast chiller or pop into the freezer to allow the mixture to set slightly. Drizzle over the scrolls once they have cooled slightly.

To make the dough in the Tefal Cuisine Companion, place the milk and yeast into the bowl with the kneading/crushing blade and heat at 35 deg on speed 5 for 3 minutes. Then add the flour, butter, one egg, a teaspoon of sugar and the cardamom. Launch the P2 pastry program, allowing for the program to run through the additional 40 minutes. Then, remove the dough from the bowl (taking care not to cut yourself on the blade), work it by hand into a smooth ball. Place it into a bowl, cover and leave to rest. Follow the recipe above from there.

* Notes: I bake my scrolls in a heart-shaped ceramic dish, but a 23cm cake tin also works perfectly. My recipe was originally based on one by Annabel Crabb in her book, Special Delivery. However, it didn't work so well for me, so I came up with my own, including the buttercream. It's been triple-tested and works. Enjoy. ❤
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Scandi cardamom scrolls with vanilla maple icing - Liz Posmyk Good Things

And so that you, too, can dance around the kitchen as you bake, The Searchers from 1963 at the BBC.

What say you, dear readers? Do you remember this song? And do you ever bop around the kitchen?
16 Comments
Amanda link
9/2/2017 05:12:46 pm

Triple tested?!! They look divine. I'll bet Pete was one happy camper. ;-)

Reply
Lizzy
9/2/2017 05:28:46 pm

He was indeed...

Reply
Peter
9/2/2017 05:29:27 pm

I love these. That icing, especially. The new neighbours loved them too.

Reply
Tandy I Lavender and Lime link
9/2/2017 11:05:46 pm

I 'watched' you bake them on Facebook and they looked divine. Was wondering if you would do a gluten free version given that you are not eating much wheat.

Reply
Lizzy
9/2/2017 11:29:50 pm

I will most likely do so, just not immediately. The more I bake, the more we eat (despite sharing with neighbours and friends) and, hence, the more weight we gain. At our age, it's really tricky. xx

Reply
Laura | Tutti Dolci link
10/2/2017 02:34:49 am

I love baking with cardamom and your maple buttercream sounds heavenly. Gorgeous scrolls!

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Judy Purcell link
10/2/2017 08:51:44 am

I am a huge fan of cardamom and these rolls sound amazing ... who doesn't love buttercream frosting?! Well done, Liz. YUM!

Reply
John / Kitchen Riffs link
10/2/2017 11:26:12 am

I haven't thought of that song -- or the Drifters or Searchers -- in ages. Decades. Good song. Good recipe, too. Lotta good flavors going on here. Thanks!

Reply
Bob Bennett
10/2/2017 04:48:20 pm

I saw these on your facebook and showed them to the wife. Happy to tell you that she's going to bake some as soon as the heat dies down. Thanks Lizzy.

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Simone Mason
10/2/2017 04:48:47 pm

Oh Lizzie, how divine.

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Thelma Watson
10/2/2017 04:49:49 pm

This brought back some nice memories of my visit to Scandinavia in the 1980's. I'll be baking these soon. Thank you.

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SeattleDee link
10/2/2017 08:37:42 pm

...and now I'm humming that tune. LOL. The cardamom buns look scrumptious, and you get bonus points for baking in such heat.

Reply
Lorraine @ Not Quite Nigella link
11/2/2017 12:06:33 am

I don't know that song but I do love listening to music while cooking! :D

Reply
sherry MacKay link
11/2/2017 03:25:14 am

vanilla maple buttercream?? ooh yeah baby you really got me going...as The Kinks would say. and yes i know that song and Needles and Pins. oh my i feel so old now. yummo to this recipe.

Reply
David link
11/2/2017 01:29:30 pm

You aren't going to believe this, but I was just listening to the oldies station in the kitchen as I was prepping for dinner tonight, and this song came on the radio! So I've had the same ear worm for the past three hours!

The cardamom rolls sound wonderful, and it's no surprise that Peter and your new neighbors like them!

Reply
Lizzy
16/3/2017 12:27:12 am

Thank you everyone for your kind comments. Apologies that I haven't had the time to respond to each one individually. Had a few speaking engagements and trips away recently. I know you will understand. Back soon xx

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