Sourdough Raspberry Cardamom Scrolls

Treat yourself to the world's tastiest Raspberry cardamom scrolls! They're huge, fluffy, super soft, and incredibly yummy. Once you make these, you won't want to try any other recipe. You can also prepare them in advance or freeze them for later. These enormous, pillowy raspberry cardamom rolls are flawlessly infused with a luscious cardamom brown sugar filling and generously coated with a fresh raspberry cardamom cream cheese glaze that oozes into the middle, ensuring perfection in every single mouthful.

Ingredients:

• 120ml (½ cup) warm milk (110°F / 43°C)
• 100g active sourdough starter (100% hydration)
• 50g (¼ cup) granulated sugar
• 1 whole egg + 1 egg yolk (room temperature)
• 57g (¼ cup) melted butter (salted preferred, unsalted works too)
• 410g (3 ¼ cups) bread flour (plus extra for dusting if needed)
• ½ teaspoon salt

For the Filling:

• ⅔ cup dark brown sugar (light brown sugar can also be used)
• 1 ½ tablespoons ground cardamom
• ¼ cup softened butter

For the cream cheese frosting:

• 120g softened cream cheese
• 3 tablespoons softened butter
• 1 teaspoon cardamom
• ¾ cup powdered sugar
• ½ teaspoon vanilla extract
• ⅓ cup fresh raspberries

Method

1. Warm the milk to around 110 degrees F. You can do this by placing the milk in a microwave-safe bowl and microwaving it for about 40-45 seconds. It should be warm, like bathwater.

2. Transfer the warm milk to the bowl of an electric mixer. Add in starter, then add the sugar, egg, egg yolk, and melted butter. Mix until everything is well combined.

3. Mix in the flour and salt with a danish whisk until a rough dough begins to form.

4. Cover the dough and let rest for 20-30 minutes.

5. Attach dough hook to the stand mixer and knead the dough on medium speed for about 8 minutes. The dough should form into a nice ball and be slightly sticky. If it's too sticky and sticking to the bottom of the mixer, add 2 tablespoons more bread flour. If you don't have a stand mixer, you can knead the dough by hand for 8-10 minutes on a well-floured surface.

6. Transfer the dough ball to a well-buttered bowl, cover it with plastic wrap and a warm towel. Allow the dough to rise for overnight, or until it has doubled in size around 8-10hrs. The time needed for rising can vary depending on the humidity and temperature in your home.

Stretch and Fold (Optional Step): About 30 minutes to an hour into the bulk rise, you can stretch and fold the dough to help build its structure. Take a portion of the dough, gently stretch it upward, then fold it over toward the center of the bowl. Give the bowl a quarter turn and repeat the stretch and fold process until you've done this all the way around (4 folds in total). This step helps to give the dough a bit more air and volume, but feel free to skip it if you're in a rush.

For the Filling:

1. Once the dough has doubled in size, place it on a well-floured surface and roll it out into a 14x9 inch rectangle.

2. Spread the softened butter over the dough, leaving a ¼ inch margin at the far side of the dough.

3. In a small bowl, mix together the brown sugar and cardamom. Sprinkle this mixture over the buttered dough, then gently rub the brown sugar mixture into the butter.

4. Roll the dough up tightly, starting from the 9-inch side, and place it seam side down, making sure to seal the edges of the dough as best as you can. You might need to trim about an inch off the ends of the dough if they don't have enough cardamom sugar filling.

5. Cut the rolled dough into sections using a serrated knife or dental floss. You should have 7-9 large pieces.

Assembly and Baking:

1. Place the cardamom rolls in a greased 9x9 inch baking pan or a round 9-inch cake pan. It's a good idea to line the pan with parchment paper as well, in case any of the filling leaks out. Cover the rolls with plastic wrap and a warm towel and let them rise again for 1-2 hours.

2. Preheat your oven to 350 degrees F. Remove the plastic wrap and towel, then bake the cardamom rolls for 25-35 minutes or until they are just slightly golden brown on the edges. You want them to be slightly underbaked to keep them soft in the middle.

3. Allow the cardamom rolls to cool for 5-10 minutes before frosting.

For the Cream Cheese Frosting:

1. In the bowl of an electric mixer, combine the cream cheese, cardamom, softened butter, powdered sugar, and vanilla extract. Beat until the mixture is smooth and fluffy & then add in your fresh or frozen raspberries and mix until your mixture is bright pink.

15. Spread the frosting over the scrolls and serve immediately. Enjoy your homemade delicious raspberry cardamom scrolls!