After conquering my fear of yeast and dough with this ensaymada moment, I turned my attention to a recipe that Suzie brought to us a while ago – a recipe that she has made for us twice already at my relentless urging. It’s a sweet Lemon Cardamom Roll that is simple of ingredient (the only things you may not have on hand are the lemons and cardamom and buttermilk, maybe the yeast if you’re like me) and relatively simple of assembly. The main thing I had to come to terms with in these yeast recipes is the double rise that is integral to puffy and light results. Before that, their appearance can be a little scary, and the first look at how they fill (or don’t quite fill) the prescribed 9″ x 13″ pan had me panic-texting Suzie.
It’s an exercise in patience and method, inhabiting and experiencing every step of the process, not rushing, and trusting in the yeast and the rise. The mindfulness that can be a part of baking has only just started to reveal itself. It’s something that Suzie has enjoyed for years, and one of the reasons her work turns out so well.
As for the second rise in this instance, it worked! The rolls spread out and filled their pan, and they weren’t done yet…
Swirls of sugar and lemon zest and cardamom, delineated by a layer of butter, is the perfect embodiment of hygge, and a lovely, cozy, comfort food designed for sharing. And still, it wasn’t quite done…
A cream cheese, powdered sugar and lemon juice frosting is the decadent touch that puts it right over the top. That only three ingredients could lead to such spectacular flavor is a marvel that never fails to thrill me. Baking is good for the soul.
