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Swedish White Chocolate & Cardamom Wreath

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Couronne suédoise à la cardamome et au chocolat blanc
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 10 mins
  • Yield: 2 wreaths 1x
  • Category: Breads and brioches
  • Cuisine: Swedish recipes

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.

Ingredients

Scale

For the doug :

  • 1 oz (35g) fresh yeast
  • 1/2 cup (120g) butter
  • 1 1/4 cup (30 cl) milk
  • 1/2 cup (100g) sugar
  • 1 large egg
  • 1 teaspoon salt
  • 1 Tablespoon freshly ground cardamom
  • 6 1/4 cups (750g) all-purpose flour

For the filling :

  • 2 Tablespoons ground cardamom
  • 1/2 cup (120g) butter, softened
  • 1/4 cup (50g) sugar
  • 1 cup (150g) white chocolate chips

For the syrup :

  • 5 Tablespoons (75 ml) water
  • 1 Tablespoon sugar
  • 1 vanilla pod (seeds)

Instructions

  1. For the dough: crumble the yeast into a large bowl with a few tablespoons of milk.
  2. Melt the butter and add the milk.
  3. Add the remaining ingredients and knead the dough for about 10-15 minutes by hand (or in a stand mixeur).
  4. Cover and let rise for 30-45 minutes, until the dough doubles in size.
  5. In the meantime, make the filling: ground the cardamom seeds and mix with butter and sugar.
  6. Once the dough has rised, reshape it gently by kneading just a few seconds,and divide the dough in two equal parts.
  7. Take the first part and roll the dough into a large rectangle onto a lightly floured surface.
  8. Spread the cardamom filling and sprinkle with the white chocolate chips onto half of the rectangle, lenghtwise.
  9. Fold in so that the empty half covers the filled one. You will obtain another rectangle, smaller.
  10. Cut in half, lengthwise, and shape as if it was a braid with two stripes.
  11. Transfer into a baking sheet and join the extremities, using a little bit of water to make them stick together.
  12. Bake at 420°F (2200°C) for about 20-25 minutes or until golden.
  13. Repeat with the remaining dough.
  14. 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.
  15. When the wreath is baked, brush it with the syrup and sprinkle some slivered almonds if desired.
  16. Transfer onto a wire rack and let cook completely before serving.

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https://www.delscookingtwist.com/swedish-white-chocolate-cardamom-wreath/