Growing up in a farming community that was quite multicultural one of my favourite foods was “Finish Bread” or “Coffee Buns”. I now know this was Pulla, a wonderfully fragrant Finish bread.  The Finns, like we Italians, had come to the area to make it “good” in the sugar cane industry. My mother swapped recipes with the Finn ladies so pizza became a staple in their homes and “Finnish Bread” in ours. I still have a great fondness for the beautiful spice cardamom and for the gentle Finnish people.

Today I continue my slow journey through A Baker’s Odyssey by Greg Patent. I had baked these delicious buns quite some time ago and have just rediscovered them. So similar to the wonderful bread of my childhood with freshly ground cardamom the key to their beauty. Inside the green cardamom pods you will find brown seeds, crush them to release their fragrance.

I dedicate this post to the amazing Finish people and their families who brought joy into my life.


Cardamom Coffee Rolls

Sponge

1 c whole milk
1 1/2 c plain flour
1 package (2 1/4 tsp) active dry or instant yeast

Dough

1/2 c sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1/2 stick (4 tbsp or 60g) butter, soft and room temperature
1 tsp ground cardamom (slightly more if you use pre-ground)
1/2 tsp salt
1 1/4 c plain flour

Topping

1/4 c slivered almonds, chopped
2 tbsp granulated sugar
2 tbsp pearl sugar
1/4 tsp ground cardamom
1 large egg yolk, beaten with 1 tsp water, for the egg wash

To begin make the sponge

Heat the milk to between 38C/120F to 55C/130F. Whisk together the flour and yeast then add the milk and whisk until smooth and thick. Scrape down the sides of the bowl and cover with plastic wrap. Let is rise in a warm place for 1 hour or until doubles…

… and is bubbly like this.

Scrape the sponge into the bowl of a stand mixer. Add the sugar egg, egg yolk, butter, cardamom and salt. Using a flat beater beat on low for a minute. Increase the speed to medium and beat for 5 minutes until the dough gathers around the beater and pulls away from the sides. Remove the flat beater and attach the dough hook. Add in the flour and knead on a low speed, scraping the sides if needed. Increase the speed and knead for 5 minutes. It should be soft and elastic.

Sprinkle the dough with a spoonful of flour, cover the bowl with plastic wrap and allow to rise until doubled about 1 1/2 hours.

Scrape the risen dough onto a lightly floured work surface. Flip the dough over so both surfaces are coated with flour. Divide the dough into 15 portions. Cover loosely with a cloth and allow to rest for 10 minutes. In the meantime butter a 13 x 9 x 2 inch pan. Now shape each portion into a ball and arrange in the buttered tray. Allow to rise for 1 hour covered with a cloth.

Heat the oven to 190C/375F. Make the topping by combining all the ingredients.

When the rolls have risen brush with egg wash and sprinkle with topping. Bake for 20 to 25 minutes until well risen and browned.

These are delicious warm!