Description
This Swedish White Chocolate & Cardamom Wreath is a delightful Scandinavian pastry combining the warm spice of cardamom with sweet white chocolate chips. Soft, buttery, and beautifully braided, this wreath is perfect for festive occasions or a cozy afternoon treat. The dough is enriched with fresh yeast and infused with cardamom, while a homemade vanilla sugar syrup adds the perfect finishing glaze.
Ingredients
Dough
- 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
Filling
- 2 Tablespoons ground cardamom
- 1/2 cup (120g) butter, softened
- 1/4 cup (50g) sugar
- 1 cup (150g) white chocolate chips
Syrup
- 5 Tablespoons (75 ml) water
- 1 Tablespoon sugar
- 1 vanilla pod (seeds scraped)
Instructions
- Activate Yeast: Crumble the fresh yeast into a large bowl with a few tablespoons of the milk to dissolve and activate it.
- Heat Butter and Milk: Melt the butter gently and mix with the remaining milk, ensuring it is lukewarm before combining with the yeast mixture.
- Prepare Dough: Add the sugar, egg, salt, freshly ground cardamom, and flour to the yeast and milk mixture. Knead the dough thoroughly for 10-15 minutes by hand or using a stand mixer until smooth and elastic.
- First Rise: Cover the dough with a clean cloth or plastic wrap and let it rise in a warm place for 30-45 minutes, or until it doubles in size.
- Make Filling: While the dough rises, combine the softened butter, 2 tablespoons of ground cardamom, and 1/4 cup sugar to create the filling paste.
- Divide and Roll Dough: Once risen, gently knead the dough briefly to deflate it and divide it into two equal parts. Roll one piece out on a lightly floured surface into a large rectangle.
- Assemble Filling: Spread the cardamom butter filling over half the rectangle lengthwise, then sprinkle evenly with white chocolate chips.
- Fold and Cut: Fold the plain half of the dough over the filled half to create a smaller rectangle. Cut this rectangle lengthwise in half into two long strips.
- Braid: Twist the two dough strips around each other to form a braid shape, keeping the filling visible.
- Shape Wreath: Transfer the braid to a baking sheet and join the ends to form a circular wreath, sealing the ends with a little water.
- Bake: Bake in a preheated oven at 420°F (220°C) for 20-25 minutes until the wreath is golden brown and cooked through.
- Repeat: Repeat the rolling, filling, braiding, and baking process with the second piece of dough.
- Prepare Syrup: While baking, bring water to a boil in a small saucepan. Add sugar, vanilla pod, and seeds. Let it simmer and infuse for 10 minutes to make a vanilla syrup.
- Finish: When the wreaths are baked and slightly cooled, brush generously with the vanilla syrup. Optionally, sprinkle with slivered almonds for added texture and flavor.
Notes
- Ensure the milk and butter mixture is lukewarm to properly activate the yeast without killing it.
- For the best flavor, freshly grind the cardamom seeds rather than using pre-ground.
- You can substitute white chocolate chips with chopped white chocolate if needed.
- Let the wreath cool slightly before brushing with syrup to prevent melting the glaze excessively.
- Store leftover wreaths in an airtight container; they are best enjoyed fresh but can be lightly warmed before serving.
