Wreath with cardamom

Ingredients:

Dough

• 4 cups (540 g) premium flour
• 2 tbsp (25 g) granulated sugar
• 2 and 1/4 teaspoons of instant yeast
• 0.5 tsp ground cardamom
• A pinch of ground cinnamon
• 1 teaspoon coarse salt
• 3/4 cup (180 g) warm water
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup (67 g) neutral vegetable oil

Filling

• 1/3 cup (67 g) granulated sugar
• 2 tbsp. premium flour
• 1 tbsp espresso powder
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1/4 teaspoon coarse salt
• 1 tbsp melted and cooled unsalted butter

Sprinkling

• 1 large egg
• 1 tbsp Swedish pearl sugar or turbinado sugar
• Powdered sugar for dusting, optional

Preparation:

1. Dough:

   
   Combine the flour, sugar, yeast, cardamom, cinnamon, and salt in the bowl of a stand mixer and mix until evenly distributed. In a separate small bowl, whisk together the water, eggs, vanilla, and oil until smooth. Add the wet mixture to the dry mixture and use the dough hook on low to combine. Continue kneading at medium speed for 10–12 minutes, scraping down the sides of the bowl as needed, until the dough is smooth, soft, slightly sticky, and elastic. Alternatively, combine everything in a large bowl and knead the dough by hand for 12–15 minutes, or until smooth and soft. Add more flour if the dough is still sticky, but not too much.
2. Place the dough in an oiled bowl, cover with plastic wrap or a clean towel and leave in a warm place until doubled in size (depending on the room temperature, this will take 1 to 1.5 hours).

3. Filling:

   
   Combine granulated sugar, flour, coffee, cardamom, cinnamon and salt in a small bowl and set aside.

4. Form the wreath:

   
   When the dough has doubled in size, line a baking sheet with parchment paper and set aside.
5. Place the dough on a lightly floured work surface and roll it out into a 60 x 30 cm rectangle. Sprinkle with butter and, using a pastry brush, spread it evenly over the dough, leaving a small border at the top and bottom. Sprinkle the filling mixture evenly over the dough, again leaving about 1 cm from the top and bottom edges.
6. Cut the dough in half lengthwise. Starting from the inside to the outside edge, roll each side into a tight roll and pinch to seal. Turn the rolls over so that the seam side is facing down. Interlace the two strands and place them on the prepared baking sheet. Pinch the ends together to form a wreath. Cover with plastic wrap or a clean towel and let the dough rise until doubled in size, about an hour.
7. Position a rack on the middle shelf of the oven. Preheat the oven to 175°C.
8. Beat an egg with a little cold water and brush the top of the wreath. Sprinkle with pearl sugar or turbinado sugar. Bake until the wreath is golden brown and sounds hollow when tapped. Check after 30 minutes.
9. Let cool and dust with powdered sugar, if using. Tear off a piece of the wreath and eat. It's especially good on the first day, and on the second or third day, it makes great French toast. Store at room temperature in a tightly sealed plastic bag or container.