Hmmm… I love the smell of cardamom in my kitchen! Come with me and discover my Swedish wreath with white chocolate chips and deliciously scented with cardamom.
Today’s recipe reminds me so much of Sweden. As you probably know already, I spent many years in Stockholm in Sweden before moving to Chicago. Until recently I never really felt nostalgic about this country, partly because I was to excited discovering Chicago, and also because I naturally have this tendency to move forward in life instead of looking back in the past. These last weeks however, I started missing the Swedish nature, the everyday life in Sweden, meeting some friends… as if I had left a part of me over there. And with all that, I also started missing the smell of the deliciously scented cinnamon and cardamom Swedish buns – or wreaths – too!
The wreath you have in front of you was baked in a little kitchen studio, Bomankök, in the city center of Stockholm, while I was giving an interview to the French website Kweezine. We were in Summer 2015 (wow, that long ago already!), the weather was sunny, almost warm, and I was really happy and proud that a French magazine was here for me.
By the way, have you ever heard of Kweezine ? If you live in France, are a food blogger, chef, pastry chef, or simply passionate about wine and cooking, it might be of interest for you. Inded, through Kweezine’s website, you can give or find different cooking classes. Last summer, I had the pleasure to give a Swedish baking class together with Kweezine and Ikea in Bordeaux and it was an amazing experience to me. The Kweezine team is just awesome and always make you feel comfortable.
But let’s go back to the first time I met the team Kweezine for the interview in Stockholm, one year earlier. In order to set the mood for the interview, I decided to bake something very Swedish. While the Swedish cinnamon buns “kanelbullar”are the number one recipe in Sweden, followed by the cardamom buns “kardemummabullar”, there are many different variants like the Swedish blueberry vanilla buns, the raspberry and cardamom buns, or even this white chocolate and cardamom wreath.
For this wreath, I used the same dough as the one I used for my Swedish cinnamon buns “kanelbullar” (always a favorite among my readers, you can’t go wrong with this recips!) and simply shaped it into a crown instead of a bun. The use of cardamom here reminds us of the cardamom buns, while the white chocolate brings some additional sweetness taste to the wreath.
When it comes to the shape itself, it is indeed much easier than it seems: once you rolled the dough out into a large rectangle, spread the filling over one half lengthwise, then fold in the empty over half over it. Cut in half, lengthwise, so that you get two long stripes that you can tie up as if it was a two-stripes braid. Join the extremities with a little bit of water to make them stick together, and you’re done!
Right after the Kweezine team arrived for the interview, I removed the wreath from the oven. The entire kitchen studio had this subtle scent of cardamom, it’s just heaven. Together with the team, we sat on the counter top, made the interview, the photo shooting and enjoyed the traditional fika – this typically Swedish coffee break generally served with pastries. Both the interview and the recipe are on Kweezine website for quite a while now, and today I am happy to share this marvelous recipe with my readers too, with a big thank you to Laetitia from Kweezine for the pictures credit. And now, shouldn’t we all go for fika?
- 1 oz (35g) fresh yeast
- ½ cup (120g) butter
- 1¼ cup (30 cl) milk
- ½ cup (100g) sugar
- 1 large egg
- 1 teaspoon salt
- 1 Tablespoon freshly ground cardamom
- 6¼ cups (750g) all-purpose flour
- 2 Tablespoons ground cardamom
- ½ cup (120g) butter, softened
- ¼ cup (50g) sugar
- 1 cup (150g) white chocolate chips
- 5 Tablespoons (75 ml) water
- 1 Tablespoon sugar
- 1 vanilla pod (seeds)
- For the dough: crumble the yeast into a large bowl with a few tablespoons of milk.
- Melt the butter and add the milk.
- Add the remaining ingredients and knead the dough for about 10-15 minutes by hand (or in a stand mixeur).
- Cover and let rise for 30-45 minutes, until the dough doubles in size.
- In the meantime, make the filling: ground the cardamom seeds and mix with butter and sugar.
- Once the dough has rised, reshape it gently by kneading just a few seconds,and divide the dough in two equal parts.
- Take the first part and roll the dough into a large rectangle onto a lightly floured surface.
- Spread the cardamom filling and sprinkle with the white chocolate chips onto half of the rectangle, lenghtwise.
- Fold in so that the empty half covers the filled one. You will obtain another rectangle, smaller.
- Cut in half, lengthwise, and shape as if it was a braid with two stripes.
- Transfer into a baking sheet and join the extremities, using a little bit of water to make them stick together.
- Repeat with the remaining dough.
- In the meantime, prepare the syrup. Bring some water to boil in a small saucepan. Add the sugar, the vanilla pod and seeds, and let infuse for about 10 minutes.
- When the wreath is baked, brush it with the syrup and sprinkle some slivered almonds if desired.
- Transfer onto a wire rack and let cook completely before serving.