CARDAMOM BRAIDED KNOTS
I was introduced to cardamom in college, and the intensity of the spice seemed so exotic to me at the time. My initial taste was in scone form; the bake case at the Blue Heron displayed a cardamom-chocolate version at least once a week, and they ended up being a regular breakfast for me. Even today, cardamom is one of my favorite spices, and I bake with it frequently. It works beautifully in cakes, scones, quick bread, muffins—everything really. I love how the gray-purple flecks look in these braided knots. makes 8 braided knots
1 recipe Sweet Dough
1½ cups (297 g) sugar
1½ tablespoons ground cardamom
Pinch salt
5 tablespoons (72 g) unsalted butter, melted and cooled
Flour a work surface and knead the Sweet Dough 10 to 12 times. Shape the dough into a ball, lightly cover the top with flour, and if your dough is cold, cover with a tea towel and let it come to room temperature.
Line a baking sheet with parchment paper.
In a small bowl, combine the sugar, cardamom, and salt.
Cut the dough into 8 equal pieces. Roll each piece into a ball and loosely cover the balls with plastic wrap. Generously flour your work surface and, working one piece at a time, roll a ball of dough into a 6 by 14-inch rectangle (if you have trouble getting your dough to exactly 14 inches, don’t worry; you just want a long rectangle that isn’t too thin). Brush the dough with melted butter and sprinkle generously with the sugar mixture, using about 2 heaping tablespoons per piece. Starting at a long side, roll the dough into a tight cylinder and place it on the prepared baking sheet. When all eight pieces of dough have been formed into logs, place the baking sheet in the fridge for 10 to 15 minutes (this will help make cutting the dough easier).
Trim about ¼ inch off both ends of each chilled log and discard. Working with one log at a time, use scissors or a sharp knife to gently cut the log in half lengthwise, so the layers of dough and filling are visible. With the cut sides facing up, gently press together one end of each half, and then lift the right half over the left half, letting the layers fan out as you twist them. Continue until you have twisted the entire roll.
Press the ends together, forming a point. Shape the twisted dough into a small circle, overlapping the ends to make a sort of cross shape. Bring the bottom end up and over the top through the center of the knot. Tuck the top end underneath the bottom of the knot and pinch the two ends together (see here). Place the knots back on the prepared baking sheet, cover lightly with plastic wrap, and let rise slightly, 1 to 1½ hours.
Adjust the oven rack to the middle position. Preheat the oven to 350°F.
Brush the knots carefully with egg wash, trying not to disturb the sugar filling, and bake 20 to 25 minutes, until the knots are golden brown. As the knots rise and bake, they will leak a little sugar and butter, just like cinnamon rolls do. Best eaten the day they are made.
NOTE: I find a scissors much easier to use than a knife when cutting the dough; it makes much cleaner cuts.