Cardamom swirls

500 g white flour

1 tbsp sugar

1½ tsp salt

1 tsp cardamom powder

½ yeast cube (about 20 g)

crumbled

150 ml milk

100 ml water

100 g butter

chopped into cubes

200 g sugar

1 tsp cardamom powder

½ tsp cinnamon

150 g soft butter

2 pinches of salt

Some milk

50 ml water

50 g sugar

Mix the flour, sugar, salt and cardamom powder in a bowl. Mix in the yeast. Pour in the milk and water, add the butter and knead into a soft, smooth dough. Cover the dough and leave to rest at room temperature for about 30 minutes, then leave to rest in the refrigerator for about 30 minutes.

Mix the sugar, cardamom powder and cinnamon in a bowl and set about ⅓ of the mix aside. Add the butter and salt to the remaining sugar mix and beat together.

Roll out the dough into a square about 40 × 40 cm in size and spread the filling evenly on top. Fold the top third of the long side over and fold the bottom third over that. Roll out the dough again into a rectangle about 40 × 20 cm in size. Cut the dough into 20 strips, each about 2 cm wide. Stretch each strip slightly, then wrap it twice around two fingers, place the remaining strip across it and press the end into the middle. Put the swirls with the nice side facing up on two baking trays lined with baking paper, cover and leave to rise for about 1 hour.

Preheat the cooking space to 190 °C using the hot air humid mode. Brush the swirls with a little milk, put the baking trays into the preheated cooking space and bake for about 20 minutes. Put the water and sugar in a pan and bring to the boil. Allow the liquid to simmer for about 5 minutes until reduced to a syrup-like consistency and then to cool slightly. Take the swirls out of the cooking space, place on a wire rack, while still hot brush with the syrup and sprinkle with the cardamom sugar set aside.

(Pre-)heat cooking space to 190 °C with Hot air humid

Put the pastry in

Hot air humid 190 °C for 20 Mins