If you stopped by the store this past Sunday, you probably got a chance to try some freshly baked Cardamom and Sweet Lime rolls. Aside from the fact that this subtly sweet treat is lower in fat and calories than a traditional breakfast sweet roll, it is an excellent chance to try out cardamom, for those of you who have never tasted or baked with it.
Cardamom is an strongly flavored, aromatic spice in the ginger family and is used in many different kinds of cooking - from the Finnish sweetbread pulla, to South Asian coffees and teas and sometimes used in the Indian spice blend garam masala .
Cardamom's medicinal properties have been known for centuries. Both as stimulant and a carminative, it has been used as a digestive aid since ancient times. In Western medicine it is often used as a flavouring agent and also as a base for preparations for indigestion and flatulence...although the latter is probably the last thing you'll want to be thinking about when you are eating delicious treats flavored with cardamom!
Recipe via Cooking Light:
Caradamom and Lime Sweet Rolls
Yield
24 rolls (serving size: 1 roll)
Ingredients
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
1/2 cup reduced-fat sour cream
1/3 cup granulated sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
2 1/3 cups all-purpose flour (about 10 1/2 ounces), divided
Cooking spray
Filling:
1/2 cup packed brown sugar
1 tablespoon grated lime rind
1/2 to 3/4 teaspoon ground cardamom
2 tablespoons butter, melted, divided
Glaze:
1 cup powdered sugar
3 tablespoons fresh lime juice
Preparation
To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
Combine sour cream and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stir yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
To prepare filling, combine brown sugar, rind, and cardamom. Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10–inch rectangle; brush with 1 tablespoon butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Repeat procedure with remaining dough, 1 tablespoon butter, and filling. Cut each roll into 12 (1-inch) slices. Place slices, cut sides up, in a 13 x 9–inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 350°.
Uncover dough. Bake at 350° for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls.
Nutritional Information
Calories:
130 (26% from fat)
Fat:
3.8g (sat 2.3g,mono 0.8g,poly 0.2g)
Protein:
1.9g
Carbohydrate:
22.2g
Fiber:
0.5g
Cholesterol:
19mg
Iron:
0.8mg
Sodium:
102mg
Calcium:
17mg
Cardamom is an strongly flavored, aromatic spice in the ginger family and is used in many different kinds of cooking - from the Finnish sweetbread pulla, to South Asian coffees and teas and sometimes used in the Indian spice blend garam masala .
Cardamom's medicinal properties have been known for centuries. Both as stimulant and a carminative, it has been used as a digestive aid since ancient times. In Western medicine it is often used as a flavouring agent and also as a base for preparations for indigestion and flatulence...although the latter is probably the last thing you'll want to be thinking about when you are eating delicious treats flavored with cardamom!
Recipe via Cooking Light:
Caradamom and Lime Sweet Rolls
Yield
24 rolls (serving size: 1 roll)
Ingredients
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
1/2 cup reduced-fat sour cream
1/3 cup granulated sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
2 1/3 cups all-purpose flour (about 10 1/2 ounces), divided
Cooking spray
Filling:
1/2 cup packed brown sugar
1 tablespoon grated lime rind
1/2 to 3/4 teaspoon ground cardamom
2 tablespoons butter, melted, divided
Glaze:
1 cup powdered sugar
3 tablespoons fresh lime juice
Preparation
To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
Combine sour cream and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stir yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
To prepare filling, combine brown sugar, rind, and cardamom. Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10–inch rectangle; brush with 1 tablespoon butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Repeat procedure with remaining dough, 1 tablespoon butter, and filling. Cut each roll into 12 (1-inch) slices. Place slices, cut sides up, in a 13 x 9–inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 350°.
Uncover dough. Bake at 350° for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls.
Nutritional Information
Calories:
130 (26% from fat)
Fat:
3.8g (sat 2.3g,mono 0.8g,poly 0.2g)
Protein:
1.9g
Carbohydrate:
22.2g
Fiber:
0.5g
Cholesterol:
19mg
Iron:
0.8mg
Sodium:
102mg
Calcium:
17mg
No comments:
Post a Comment