Remember, remember the 5th of November.
Are you planning a party for Bonfire night ? These Cardamom knots will be perfect to watch the fireworks with a warm cup of mulled wine.
They are very good for Breakfast or tea time too, of course!
The recipe is from Trine Hahnemann's Scandi Bites book.
Makes 18-20
Ingredients:
for the dough
50gr / 2oz fresh yeast (or 14gr of dried yeast)
500ml / 2 cups lukewarm whole milk
1 egg, lightly beaten
850gr /7 cups plain flour
100gr / 1/2 cup granulated sugar
2 tsp ground cardamom
1/1 tsp salt
150 gr / 2/3 cup soft butter
for the filling
200gr /7/8 cup soft butter
150gr / 1 1/4 cup caster sugar
2 tsp ground cardamom
Method:
You can male the dough and leave it to rise in the fridge for 1 or 2 days.
Mix the yeast into the milk and stir to dissolve, then add the egg. Now mix in the flour, sugar, cardamom and salt. Mix the butter into the dough, then knead well on a floured work surface. Put the dough into a bowl, cover with a tea towel and let it rise in a warm place for one or two hours , or until doubled in size.
Make the filling by mixing together the butter, sugar and cardamom.
Divide the dough in half and roll each piece out on a rectangle. Spread the filling lengthwise over half of each rectangle. Fold the plain side over the filled one then cut crossways into 2 cm strips. Roll twice the strips around your hand, then secure with the end, pulling it through the middle of the mass (this forms the knot shape).
Place on a tray covered with baking paper . Cover with a tea towel and let it prove for 30 mins.
Preheat the oven to 180C.
Brush with the egg and bake for 20-25 minutes until golden brown.