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Cardamom Rolls (Own Recipe Nigella Inspired)

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This recipe was adapted from Nigella’s Cinnamon rolls recipe for ingredients but shaped like cardamom rolls. However I have abandoned it and tried new recipes from elsewhere as this is unnecessarily complex without clear reason.

150g wholewheat flour

25g brown sugar

1/8 tsp baking powder

1/8 tsp salt

2 tsp yeast

25 grams butter

1/3 cups or 100ml milk (room temp)

1/2 eggs (room temp)

1 tbsp butter or margarine

37g brown sugar

1/2 tsp cardamom seeds

Pinch of cinnamon powder

Egg wash, for glazing


On a plate, split cardamom pods into pale and dark seeds. Add shells and pale seeds to a 1/3 cup milk in a saucepan. While it simmers, grind up about a tablespoon of black seeds.

In a small bowl, weigh out 25g butter and to hot milk to melt.

In a large bowl, weight out 150g flour, 25g sugar, a pinch of baking powder, 1/8 tsp salt and 2 tsp yeast.

Crack open an egg, separate yolk from whites in separate small bowls, remove egg casing. Stir 1/2 of egg mixture into milk.

Add liquid to flour. Mix to combine and then knead the dough until it's smooth and springy (about 5 min).

Form into a ball, place in an oiled bowl, cover with clingfilm. Microwave water for 2min then leave dough in microwave to rise for about 25 minutes.

In a small bowl, mix the 50g sugar with 1/2 tsp cardamom, 1/8 tsp of flour and 1 tsp butter.

Roll out the dough on a lightly floured surface, aiming to get a rectangle of roughly 50 x 10cm.

Spread the rectangle with the buttery cardamom mixture with the back of a teaspoon. Fold in thirds to get a square then cut into four strips and arrange into knots.

Microwave water for 2min. Let them rise again for about 15 minutes to let them get duly puffy. Add egg wash.

Preheat oven to Gas mark 8 (or 7??) with a small tray in middle of the oven.

Bake for 15 min. Cover with foil after 7 mins to if browning too fast. Insert thermometer and pull rolls at 61C.



Result: lovely rise, rises quickly in microwave, dough is easy to work with, wholewheat works great, bun tastes great, like chewy bread and glazed sugar, but not browned all over.

Recipe: 8 cracked cardamom pods (for infusing), 1/3 cup milk (more for boiling), 25g butter, 1/2 egg, 150g wholemeal brown flour (more for kneading), 25g sugar, pinch of baking powder, pinch of salt, 2 tsp yeast, 37g sugar, 1 tsp cardamom seeds ground, 1 tbsp margarine, 1/4 tsp cinnamon, 1/2 tsp flour, pinch of cocoa powder, remaining 1/2 egg wash

Method: Pick out black seeds from brown ones, simmer 1/3 milk with brown pods, add more for simmering. Turned off heat and added 25g butter. Cracked egg and separated whites and egg, took out eye. Combined 150g flour, 25g sugar, pinch baking powder, pinch salt, 2 tsp yeast. Add strained milk and half the egg. Microwave water for 2 mins. Knead 10min to a firm elastic ball, picking out cardamom pods. Grease a small bowl with butter and turn ball around and cover with cling film and rise in microwave for 40mins. Mix margarine, 37g sugar, 1 tsp cardamom, 1/4 tsp cinnamon, 1/2 tsp flour. Roll out to long rectangle, spread filling over and fold in three. Use pizza wheel to cut into strips, keeping filling inside, and twist into buns with trouser method. Let rise 30mins in microwave. Bake for 7 mins at Gas 8 using thermometer to temp 61C.

Next time: experiment w recipe changes eg create more browning by putting steam in oven or using Dutch oven; do the much simpler bun method which will stop filling leaking and look more like the Pavillion bun; use brioche recipe as a guide to enriched dough.

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