"A loaded cinnamon wreath, made to be teared and shared this Christmas ?#fromscratch"
Cinnamon Cardamon Wreath
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Prep time 1hr 15mins
Cook time 30mins
Serves or Makes: 6 - 8
Recipe Card
For the Dough
ingredients
- 1 1/4 cups whole milk
- 1 teaspoon cardamon pods
- 1/2 teaspoon ground cloves
- 3 1/2 tablespoons unsalted butter
- 3 1/2 cups all purpose flour
- 2 teaspoons active dry yeast
- 1/3 cup castor sugar
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- Oil, for greasing the pan
For the Filling
ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 3 teaspoons cinnamon
- 1/2 teaspoon salt
For Egg Wash
ingredients
- 1 large egg, lightly beaten
- 1/4 cup raw sugar
Method
Step 1
To make the dough: bring the milk and cardamom pods to just below a boil in a small saucepan, then stir in the butter and set aside to infuse and cool slightly.
Step 2
In a large bowl, whisk together flour, yeast, sugar, and salt. Stir in the egg, then strain in infused milk through a sieve. Stir to form a dough, then tip out on a floured surface and knead for 5 minutes. The dough will be quite wet at first.
Step 3
Lightly oil a bowl and place dough in it, turning to coat. Cover with a dish towel or plastic wrap and leave to rise for 45-60 minutes, until doubled in size.
Step 4
To make the filling: mix together all ingredients until a smooth paste forms.
Step 5
Roll the dough into a 13 x 21 inch rectangle and evenly spread with the cinnamon filling. Starting with the long side, roll up the dough into log. Cut lengthwise down the middle with a sharp knife, leaving the top 1/2-inch uncut. Allow the cinnamon layers to open up, then gently criss-cross the two halves over each other. Join the split ends together, then join both ends of the dough to make a wreath. Gently transfer to a large lined baking sheet and leave to rise for 45 minutes, or until dough springs back when gently prodded.
Step 6
Brush with beaten egg and sprinkle with the raw sugar. Bake for 25-30 minutes until golden brown. Tear and share!