Cardamom Rolls

Ingredients

• 1 cube yeast
• 120 g raw cane sugar
• 400 g spelt flour type 1050 (+ 1 tbsp for handling)
• 100 g almond flour (partly ground)
• Salt
• 1 egg
• 125 g butter
• 280 ml lukewarm milk (3.5% fat)
• 150 g blue poppy seeds
• 3 cardamom pods
• 1 egg yolk

Instructions

1. 1.

   Sift the yeast into a small bowl, sprinkle 1 tbsp raw cane sugar over it and let rise for 15 minutes until the yeast becomes liquid.

2. 2.

   Add the yeast, flours, 70 g sugar, a pinch of salt, the egg, 100 g butter and 200 ml lukewarm milk to the bowl and knead into a smooth dough. Let the dough rise in a warm place for 45 minutes.

3. 3.

   Meanwhile rinse the poppy seeds with lukewarm water, drain them and pulse in a food processor. In a small pot bring the remaining milk, cardamom, remaining butter and remaining sugar to a boil. Stir in the poppy seeds, cover the pot and let it stand on the turned-off stove for 45 minutes. Remove the cardamom pods.

4. 4.

   Roll the dough into a rectangle on a floured surface and spread the poppy seed filling over it. Roll up from the long side and cut into 2 cm wide strips. Place the rolls on a baking sheet lined with parchment paper. Beat the egg yolk with 1 tbsp water and brush the rolls with this mixture. Bake in a preheated oven at 200°C (180°C fan; gas: level 3) for 18–20 minutes. Remove and cool on a wire rack.