Monday, November 19, 2018

Holiday Baking: Swedish Cinnamon and Cardamom Bread

The holidays offer me the perfect excuse to try recipes for breads that I would normally not consider eating, and this Swedish Cinnamon and Cardamom Bread is the perfect example of that.  It is full of butter, sugar and milk and is a very rich bread.  Which makes it delicious, of course.  The cardamom takes it up a notch from a more usual cinnamon-filled sweet bread and I was intrigued by the shaping method.  So I decided to give it a try last year and was so happy with the original large loaf that I made that I made smaller loaves to give as gifts.  The bread itself is light and not too sweet.  The filling is sweeter but the cardamom helps to mellow out the sweetness.  It was a big hit with my friends.

It is fairly easy to make, which is always a plus.  It only takes a few hours and the aroma of cinnamon and cardamom made for a festive holiday feel in my kitchen the day that I made it.  I am sure it will do the same for yours.

Home Cookin v.9.73 Chapter: Chapter: Breads and Muffins


SWEDISH CINNAMON AND CARDAMOM BREAD

7 tablespoons unsalted butter
1-1/2 cups whole milk, heated to 115°
2 teaspoons active dry yeast
4-1/2 cups flour, plus more for dusting
1/4 cup sugar
1-1/2 teaspoons cardamom seeds, lightly crushed
1/4 teaspoon kosher salt
1/2 cup granulated sugar
7 tablespoons unsalted butter, softened
1 tablespoon ground cinnamon
1-1/2 teaspoons cardamom seeds, finely crushed
1 egg, beaten
Pearl sugar, for topping

Melt butter in a 1-qt. saucepan over medium. Remove from heat and stir in milk and yeast; let sit until foamy, about 10 minutes. Whisk flour, sugar, cardamom, and salt in a bowl. Stir in yeast mixture until dough forms. Transfer dough to a lightly floured surface; knead until smooth and elastic, about 3 minutes. Return dough to bowl and cover with a clean dish towel; let sit in a warm place until dough is doubled in size, about 1 hour.

Mix granulated sugar, butter, cinnamon, and cardamom in a bowl until smooth.

On a lightly floured surface, roll dough into an 11" x 17" rectangle, about 1/4 " thick. Spread filling over dough, leaving a 1/2 " border along edges. Working from one long end, roll dough into a tight cylinder; transfer seam side down to a parchment paper-lined baking sheet. Cover with dish towel; let sit in a warm place until dough has doubled in size once more, about 45 minutes.

Heat oven to 375°. Using kitchen shears and starting 1" from ends of dough, make crosswise cuts, spaced 1" apart, three-quarters of the way through dough. Fan dough slices away from the center, alternating left to right. Brush dough with egg and sprinkle with pearl sugar; bake until golden brown, about 22 minutes. Let bread cool completely before serving.

http://www.saveur.com/article/recipes/swedish-cinnamon-and-cardamom-bread

Exported from Home Cookin v9.73 (www.mountain-software.com)

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