Inca-Inspired Kardemommeboller

Ingredients

In this Inca-inspired version of Kardemommeboller, the traditional filling of cinnamon and sugar is replaced with a mixture of quinoa, sweet potatoes, and Andean spices. Additionally, the dough incorporates Andean ingredients such as quinoa flour and purple corn flour, giving it a unique flavor and color. These adaptations infuse the buns with the essence of Inca cuisine, creating a fusion dish that celebrates the culinary heritage of both cultures. We alse have the original recipe for Kardemommeboller, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (120g) quinoa flour 1 cup (120g) quinoa flour
• 1/4 cup (30g) purple corn flour 1/4 cup (30g) purple corn flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) warm milk 1 cup (240ml) warm milk
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 1/2 cup (100g) cooked quinoa 1/2 cup (100g) cooked quinoa
• 1/2 cup (100g) mashed sweet potatoes 1/2 cup (100g) mashed sweet potatoes
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 5g, 3g
• Carbohydrates (total, sugars): 38g, 10g
• Protein: 6g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, quinoa flour, purple corn flour, granulated sugar, yeast, ground cardamom, and salt.
2. 2.
   Gradually add the warm milk and melted butter to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   In a separate bowl, combine the cooked quinoa, mashed sweet potatoes, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and brown sugar. Mix well.
6. 6.
   Punch down the risen dough and divide it into 12 equal portions.
7. 7.
   Flatten each portion of dough and spoon a generous amount of the quinoa and sweet potato mixture onto the center.
8. 8.
   Fold the edges of the dough over the filling and pinch to seal, forming a ball.
9. 9.
   Place the filled dough balls on a baking sheet lined with parchment paper, leaving some space between them.
10. 10.
    Cover the buns with a kitchen towel and let them rise for another 30 minutes.
11. 11.
    Preheat the oven to 180°C (350°F).
12. 12.
    Bake the buns for 15-20 minutes, or until they turn golden brown.
13. 13.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Quinoa — Ensure that the quinoa is cooked and cooled before using it in the filling.
• Purple corn flour — If purple corn flour is not available, you can substitute it with regular corn flour or omit it altogether.
• Sweet potatoes — Boil or steam the sweet potatoes until they are soft and easily mashed.

Tips & Tricks

• For added flavor, sprinkle some crushed cardamom seeds on top of the buns before baking.
• If you prefer a sweeter filling, you can add a drizzle of honey or maple syrup to the quinoa and sweet potato mixture.
• Serve the buns warm with a cup of Inca tea for an authentic experience.
• If you want a more pronounced purple color, you can add a few drops of natural purple food coloring to the dough.

Serving advice

Serve the Inca-inspired Kardemommeboller warm as a delightful breakfast or snack. They pair perfectly with a cup of Inca tea or coffee.

Presentation advice

Arrange the golden-brown buns on a serving platter, dust them with powdered sugar, and garnish with a sprinkle of ground cardamom for an elegant presentation.