Giant Cinnamon & Cardamom Roll

(recipe from the "Easy Food" magasine)

Serves 12

Ingredients:

• 280 ml milk, plus 4 tsp
• 220 gr butter, soften, plus extra for greasing
• 500 gr strong flour, plus extra for dusting
• 3 cardamom pods, seeds removed and finely crushed
• ½ tsp fine salt
• 7 gr dried yeast
• 1 egg, beaten
• 1-2 tsp sunflower oil, for greasing
• 170 gr brown sugar
• 3 tbsp ground cinnamon
• 70 gr sultanas

For the icing:

• 65 gr icing sugar
• 3 tsp milk
• 1 tsp vanilla extract

STEP ONE

 Gently warm the 280 ml of milk and 30 gr of butter in a small saucepan until the butter has melted.

STEP TWO

  In a large bowl, mix the flour, cruched cardamon seeds, salt and yeast, then make a well in the centre. Add the milk mixture and beaten egg.

STEP THREE

 Mix until a dough forms, then tip onto a lightly floured surface and knead for 5-10 minutes until the dough is smooth and stretchy (or, beat in a free-standing mixer with a dough hook attachment).

STEP FOUR

  Lightly grease a large bowl with oil. Add the dough, cover with cling film and leave to rise in a warm place for one hour or until it has doubled in size.

STEP FIVE

 Mix the remaining butter, brown sugar and cinnamon until well combined, set aside.

STEP SIX

 Line the bottom of a 20 cm round springform tin with parchemnt paper and lightly grease the sides with melted butter.

STEP SEVEN

 Tip the dough onto a lightly floured surface and knead a few times to knock the air out.

STEP EIGHT

 Roll the dough to a 40 x 30 cm rectangle. Spread over the cinnamon butter and sprinkle with the sultanas.

STEP NINE

 Cut the dough into four strips along the longest side. Roll one strip into  a spiral.  like a rose shape. Attach the second striparound the first spiral. Repeat with the next two strips until you have a large spiral.

STEP TEN

 Transfer the dough to the cake tin and loosley cover with cling film. Leave to rise for another 30 minutes in a warm place.

STEP ELEVEN

 Preheat the oven to 190℃/170℃fan/ gas 5. Place a baking tray inside to heat.

STEP TWELVE

 Place the tin onto the hot try and bake for  60-70 minutes, loosely covering with foil after 30 minutes.

STEP THIRTEEN

 Just before you remove the bun from the oven, mix the icing sugar, milk and vanilla until smooth.

STEP FOURTEEN

 Once the roll is baked, spread the icing sugar over the top with the back of the spoon.

STEP FIFTEEN

 Leave to cool in the tin for 30 minutes, then transfer to a plate and slice into wedges to serve.

 

 

Poftă Bună !!!!!