BRAIDED CARDAMOM & CINNAMON WREATH
Dough 250 gm Plain Flour 1/2 tsp Sea Salt 1/2 tsp Ground Cardamom 7gm Active Dry Yeast 180 ml Whole Milk, lukewarm 30 gms Unsalted Butter, melted 1 yolk of a Large Egg Filling 50 gm Unsalted Butter, softened 75 gm Muscovado Sugar 2 tsp Ground Cinnamon 1 tsp Ground Cardamom Zest of an Orange Milkwash 2tbsp Whole Milk
Add flour to a large mixing bowl. To one side, add sea salt and cardamom. To another side, add active dry yeast.
Pour lukewarm milk, melted butter and the egg yolk into the bowl. With a wooden spoon, stir the ingredients until it comes together in a shaggy mess.
Lightly flour your worktop, tip the dough over and start kneading.
Continue kneading until the dough is smooth and elastic. Set aside in a lightly oiled bowl and cover with clingfilm. Let dough rise until doubled in volume.
Preheat oven to 190degC. Line a tray with baking paper. To make the filling, mix softened butter, cinnamon, cardamom, muscovado sugar and orange zest into a smooth paste. Lift dough out onto a lightly floured worktop. Give it a rough knead, not more than 2-3 times. Roll out to a rectangular shape approximately 12x16 inches.
Using an offset spatula, spread the spiced butter filling evenly over the dough.
With the longer side facing you, start rolling the dough tightly inwards from the opposite side towards you. Pinch down the ends and tuck them inward to seal.
With a sharp knife or pastry cutter, cut the dough in half, as evenly as you can, lengthwise, leaving the top inch uncut.
Start braiding, with cut side up, right over left, till you reach the end. Pinch the ends together to seal.
Join both ends together to form a wreath. Swiftly but gently lift the wreath onto a tray. Gently brush some milk on the exposed dough. Bake for 20 mins.
Dust some icing sugar to finish. Enjoy warm! xx