Prepare rolls with pineapple filling that will delight you with the aroma of cardamom, cinnamon, and pistachios!
Ingredients
Filling
- Pineapple – 560 g
- Brown sugar – 125 g
- Powdered sugar – 1 pinch
- Cinnamon – 0.5 teaspoon
- Cardamom – 12 pieces
- Butter – 30 g
- Pistachios – 50 g
- Orange – 1 piece
Dough
- Brown sugar – 50 g
- Fresh yeast – 42 g
- Eggs – 2 pieces
- Butter – 100 g
- Milk – 250 ml
- Salt – 1 pinch
- Wheat flour – 600 g
Preparation
Step 1: Knead the Dough Warm the milk slightly. Crumble the yeast, dissolve it in milk with 1 tablespoon of sugar, and then set aside covered to rise for 15 minutes. Knead the remaining sugar, salt, flour, softened butter, and eggs with the yeast starter into a smooth dough and set aside covered in a warm place for 1 hour to rise.
Step 2: Mix the Spices Remove the seeds from the cardamom pods and crush them in a mortar. Scald the orange, finely grate the zest. Mix with cardamom, cinnamon, and sugar. Finely chop the pistachios and add to the mixture, stirring. Drain the pineapple and chop it into small cubes.
Step 3: Roll the Dough Knead the dough again and roll it out on a little flour into a rectangle (about 40 x 50 cm). Spread with butter and sprinkle with the spice mixture, leaving about 2-3 cm of free edge along the longer side. On the opposite half of the dough, spread the pineapple, then starting from this point, roll the dough along, pressing the free edge tightly.
Step 4: Bake the Pineapple Yeast Rolls Cut the rolled dough into 12 pieces. Arrange with the cut side up in a springform pan (26 cm in diameter) lined with baking paper and greased around the edges. Leave covered to rise for another 30 minutes. Then bake in an oven preheated to 200°C for about 30-35 minutes. Cool for 10 minutes, then carefully remove from the mold and leave to cool completely. Dust with powdered sugar.
