{"id":1570,"date":"2024-01-24T22:06:25","date_gmt":"2024-01-24T22:06:25","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=1570"},"modified":"2026-01-15T10:33:26","modified_gmt":"2026-01-15T10:33:26","slug":"laminated-cardamom-rolls","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2024\/01\/24\/laminated-cardamom-rolls\/","title":{"rendered":"Laminated Cardamom Rolls"},"content":{"rendered":"\n<p>A.k.a rolled croissant dough with Cardamom cream. <a href=\"https:\/\/www.youtube.com\/watch?v=ay7R23R-k48\">Nice video<\/a>.<\/p>\n\n\n\n<p>Mistakes:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>I should have used my croissant recipe for the dough and the rest from this video.<\/li>\n<\/ul>\n\n\n\n<p>Ingredients for 8 rolls\/snails aprox.<br>&nbsp; &#8211; 250g wheatflour (12,5g protein)<br>&nbsp; &#8211; 125g whole milk<br>&nbsp; &#8211; 1\/4 medium whole eggs<br>&nbsp; &#8211; 16g sourdough levain (at peak)<br>&nbsp; &#8211; 3.7g fresh yeast \/ 2g dried yeast<br>&nbsp; &#8211; 27.5g sugar<br>&nbsp; &#8211; 6.25g salt<br>&nbsp; *Try to keep all ingredients as cold as possible<br>&nbsp; &#8212;<br>&nbsp; 25g butterblock<br>&nbsp; &#8212;<\/p>\n\n\n\n<p>For the cardomom creme<br>\u00a0 \u00a0 45g sugar<br>\u00a0 \u00a0 45g butter (room temperature!!!)<br>\u00a0 \u00a0 2.5g cardamon seeds<br>\u00a0 \u00a0 5g flour (important for not leaking)<\/p>\n\n\n\n<p>For the syrup<br>  &#8211; 30g water<br>  &#8211; 30g sugar<br>  &#8211; 1 cardamon pods<br>  &#8211; 1 star anise<\/p>\n\n\n\n<p>Mix everything and boil for 5 minutes.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Process:<\/p>\n\n\n\n<p>Mix all wet ingredients + yest + flour + salt + sugar + mix all<\/p>\n\n\n\n<p>Knead until you have a elastic\/strongh dough and no very sticky. The video uses a machine and my dough after a long time never got to that consistency but I thought it was good enough and put it into the plastic container and then rest in the fridge. For 1 or 2 days. Mine was 1 day.<\/p>\n\n\n\n<p>With a rolling pin, flat your butterblock, keep it cold<\/p>\n\n\n\n<p>With a rolling pin, flat your dough, use a bit of flour as non-stick.<\/p>\n\n\n\n<p>Put the butterblock in the middle and fold it with the dough.<\/p>\n\n\n\n<p>Cut the sides to release the tension of the dough (I forgot it each time&#8230;) each time you make a fold<\/p>\n\n\n\n<p>Do two folds like the croissants. Put the dough in the fridge for 30-45 minutes<\/p>\n\n\n\n<p>Make another fold and spread the dough as a thin layer: 3mm aprox?<\/p>\n\n\n\n<p>Make the Cardamom cream: Mix butter, sugar, flour and cardamom.<\/p>\n\n\n\n<p>Spread the cream over the whole surface of the dough.<\/p>\n\n\n\n<p>Roll the dough like a giant cigar. You can put the dough back in the fridge to continue next day (I did that)<\/p>\n\n\n\n<p>Cut each roll: 4cm thick \/ 110g aprox<\/p>\n\n\n\n<p>Put then in a tray with baking paper \/ or spread some flour over the tray.<\/p>\n\n\n\n<p>Let is proof for 3-4 hours<\/p>\n\n\n\n<p>Pre-heat oven at 190C. Bake for 18m or until brown\/golden<\/p>\n\n\n\n<p>Apply syrup immediately after taking the rolls out of the oven<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Before oven:<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"543\" height=\"778\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2024\/01\/image-3.png\" alt=\"\" class=\"wp-image-1571\" style=\"width:359px;height:auto\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2024\/01\/image-3.png 543w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2024\/01\/image-3-209x300.png 209w\" sizes=\"auto, (max-width: 543px) 85vw, 543px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>After baking! (and applied syrup immediately for the shiny touch!)<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"651\" height=\"930\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2024\/01\/image-4.png\" alt=\"\" class=\"wp-image-1572\" style=\"width:374px;height:auto\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2024\/01\/image-4.png 651w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2024\/01\/image-4-210x300.png 210w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Although It was quite far from the video&#8230; it was actually tasty! As mentioned earlier, I need to try with my croissant dough recipe, I think it would be much better.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A.k.a rolled croissant dough with Cardamom cream. Nice video. Mistakes: Ingredients for 8 rolls\/snails aprox.&nbsp; &#8211; 250g wheatflour (12,5g protein)&nbsp; &#8211; 125g whole milk&nbsp; &#8211; 1\/4 medium whole eggs&nbsp; &#8211; 16g sourdough levain (at peak)&nbsp; &#8211; 3.7g fresh yeast \/ 2g dried yeast&nbsp; &#8211; 27.5g sugar&nbsp; &#8211; 6.25g salt&nbsp; *Try to keep all ingredients as &hellip; <a href=\"https:\/\/blog.thomarite.uk\/index.php\/2024\/01\/24\/laminated-cardamom-rolls\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Laminated Cardamom Rolls&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1570","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1570","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=1570"}],"version-history":[{"count":2,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1570\/revisions"}],"predecessor-version":[{"id":2091,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1570\/revisions\/2091"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=1570"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=1570"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=1570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}