This delicious variation of my traditional coffee scrolls is inspired by the swedish Semla bun and my love of a good coffee. It’s a combination that I love with an explosion of spice and the slight bitterness of freshly brewed coffee, made more decadent with an extra hit of cardamon and almond scrolled through the fluffy dough.
I’ve been further inspired by the sponsorship of www.ankarsrum.com, who so kindly (and to my delight) has allowed me to test the Swedish made Ankarsum Assistent mixer.
It’s a stunning, sturdy and unique beast of a mixer that I am loving so far. It particularly shines when making breads and doughs - creating the best elasticity and a lovely light bake.
A full review of the Ankarsum will follow as I put it through all it’s mixing and kneading paces.

The recipe for the coffee and cardamon scrolls follows the big soft coffee scroll with variations in the spice, the filling and the icing.

To make these, all you need to do is alter the ingredients for the dough and follow the instructions to make the dough as per my coffee scroll recipe (see previous)

The instructions for the filling and icing are below:

Ingredients:

Milk Roux: (1 part flour to 5 parts liquid)

50g Tipo 00 flour (or a strong bread flour)

250ml milk

Dough:

450g Tipo 00 or strong bread flour

8 g instant yeast

1 egg, at room temperature

75ml milk, lukewarm

60g raw caster sugar

1 heaped teaspoon ground cardamon (ideally freshly ground)

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

55g unsalted butter

Cardamon and Almond filling:

80g soft unsalted butter

95g brown sugar

1 heaped teaspoon cardamon

100g ground almonds (blanched)

1 teaspoon vanilla bean paste

1 small egg white

pinch of salt

Coffee icing:

150g pure icing sugar, sifted

20-30ml fresh hot espresso

Instructions:

Prepare the dough as per my ‘Big soft coffee scroll’ recipe

While the dough is proving, make the filling:

For the filling:

Beat together the brown sugar and butter until fluffy.

Beat in the cardamon, vanilla and salt, followed by the almond meal until all combined. Beat in the egg white until mixed through and smooth.

Roll the dough to to a 30 x 40 cm rectangle and spread the filling evenly over the top, leaving a 1 cm margin along the long edges.

Roll up and cut into 5cm thick scrolls as per previous instructions.

Allow to prove in a greased, sided tray with the scrolls placed close together in a 3x3 square.

When the scrolls have visibly risen (about 30 minutes), bake them at 175 degrees for 20-30 minutes or until well expanded and golden. (they should no longer be doughy in the centre)

Ice the scrolls generously while they are still warm with the coffee icing.

To make the icing:

Sieve the icing sugar into a bowl.

Add enough of the hot coffee to form a smooth, spreadable icing and drizzle generously over the warm cardamon scrolls.