Cardamom sweet rolls Recipe - Los Angeles Times
These sweet rolls are lightly spiced with cardamom, then topped with a rich vanilla glaze and chopped hazelnuts.
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Cooking tools:
- Mortar and pestle
- Rolling pin
- Kitchen scale
- Spice grinder
- Airtight container
- Saucepan
- Hand mixer
- Mixing bowl
- Buttered bowl
- Cutting board
- Chef's knife
- By-13-inch baking pan
- Oven
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Pastry brush
- Cooling rack
- Plastic wrap
- Kitchen towel
Ingredients
- 2 packages active dry yeast
- 1/2 cup warm water (105 to 115 degrees)
- 3/4 cup milk, divided
- 1/2 cup butter, cut into pieces
- 2 1/2 teaspoons cardamom seeds, crushed using a mortar and pestle, divided
- 1/2 cup plus 2 tablespoons granulated sugar, divided
- 1 teaspoon salt
- 2 eggs
- 4 - 4 1/2 cups flour
- 1/4 cup butter, softened, plus some to butter a bowl, divided
- 2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla
- 2 tablespoons toasted chopped hazelnuts
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