There are lot of Swedes living in Mallorca. That’s why I associate some typical Swedish customs closely with Mallorca, although, strictly speaking, of course they have nothing to do with the traditions of the island. For example, the cozy “Fika”, where you meet in the afternoon to chat over a sweet pastry and a coffee. Or the Swedish Lucia Festival, when white-clad, blonde girls with lit candles on their heads walk singing through the cathedral of Palma.
I’ve always been a big fan of places where nationalities get mixed into big melting pots. I find it simply enriching to be surrounded by people from different cultures who have consciously chosen a new place as their center of life, to which they half adapt and half integrate their own culture. It is precisely this phenomenon that makes the cities of this world so attractive. And due to digitalization the same phenomenon can also be observed in the small villages and in the countryside of particularly beautiful places. Our circle of friends here in rural Mallorca is very diverse and ranges from people from Israel, Thailand, Peru and India to Holland, Austria, France, Belgium and Great Britain to Sweden and far beyond. A couple of Mallorcans are of course there too ;). One of them asked me recently: “what constitutes the uniqueness of a typical Mallorcan?” When I unsuspectingly shrugged my shoulders, he said: “He comes from somewhere in the world and has put down his roots here.” Even if not all Mallorcans see it that way, I found this picture very beautiful. When I came to Mallorca for the first time over 20 years ago and against my will, the island took me by storm. And that was partly due to the people who had moved here to create something beautiful.
CARDAMOM AND CINNAMON ROLLS
For the yeast-dough:
- 100 ml almond milk unsweetened
- 2 tbsp maple syrup grade A or C
- 21 g fresh yeast
- 350 g spelt flour type 1050
- 2/3 tsp salt
- 50 g virgin coconut oil melted at room temperature
- 120 g unsweetened apple puree
For the filling:
- 200 g Medjool dates de-seeded and diced
- 100 g amond butter
- 1 tbsp cardamom best if you ground fresh before using
- 1/2 tbsp cinnamon
- 1 grated zest of untreated lemon
For the glaze:
- 4 tbsp maple syrup grade A or C
- 1/4 tsp cardamom
- 1/4 tsp cinnamon
- food processor
- Warm the almond milk together with the maple syrup to lukewarm (do not let it get too hot, as this will damage the yeast later). Mix it with the yeast in a small bowl. Use a plastic or wooden spoon for this, as yeast doesn't like stainless steel. Let rise for 10 minutes.
- Mix the flour with the salt in a large bowl. Add the mixed yeast, melted coconut oil and apple puree and knead everything for about 3 minutes with your hands. The dough is sticky at first, so flour your hands in between. Continue kneading until an elastic and slightly sticky dough is formed.
- Cover with a clean cloth and let rise for 1 hour in a warm place (for example the oven that has been preheated and switched off again).
- For the filling, cover the dates in a saucepan with boiling water and let stand for 5 minutes. Sieve the water and puree the dates together with the almond butter, cinnamon and lemon zest in the food processor.
- Preheat the oven to 200°C top and bottom heat.
- Knead the dough well for another minute. Shape a ball, place it on a lightly floured work surface and roll it out with a rolling pin (or with your hands) into a rectangle with the approximate dimensions of 15x50 cm. Spread the filling evenly over the surface. Roll in the long side until you have a long roll. Cut into 10 equal slices with a knife.
- Line a baking sheet with baking paper and place the rolls with the cutting side up (and down) on the baking paper. Bake for about 20 minutes, until the surface is golden brown. Take out of the oven and immediately coat them with the glaze of maple syrup mixed with spices.