Cardamom Wreath (Kardemommekrans) From ‘Scandinavian From Scratch’

Directions

1. Make the tangzhong: In a small saucepan, whisk the flour and milk so that there are no lumps. Cook over medium heat, whisking constantly, until the mixture becomes elastic, with the consistency of thick glue, about 1 minute. Transfer the mixture to the bowl of a stand mixer and let it cool completely, about 10 minutes
2. Make the dough: Butter a medium bowl. In a small bowl, whisk the egg with a fork.
3. To the mixer bowl with the tangzhong, add the milk, flour, salt, half of the whisked egg (about 2 tablespoons, reserving the remaining half for an egg wash), and the yeast. Using the dough hook attachment, mix on low until all the ingredients are combined, pausing to scrape the sides and bottom of the bowl with a rubber spatula. Increase the speed to medium and mix for 4 minutes more. Decrease the speed to low and sprinkle in the granulated sugar, 1 tablespoon at a time. Gradually add the butter, one or two pieces at a time, waiting between each addition for them to be incorporated into the dough, then mix for 4 minutes more. The butter should be completely absorbed into a glossy and stretchy dough that is beginning to come off the sides of the bowl. Don’t worry if it looks quite wet; it will firm up as it sits and rises.
4. Transfer the dough to the prepared bowl. Cover it with a kitchen towel or plastic wrap and chill it overnight (up to 12 hours) in the refrigerator or let it rest and rise at room temperature for 1 to 2 hours, until you are ready to shape it.
5. While your dough is resting, make the filling: In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl using a spatula, beat the butter, brown sugar, granulated sugar, cardamom, and salt on medium speed for 2 to 3 minutes, until it forms a brown paste. (The goal is simply to combine the ingredients, not to cream them or incorporate air.)
6. Line a 13x18-inch (33x46 cm) baking tray with parchment paper.
7. Lightly dust a work surface with flour and roll the dough into a 10 by 15-inch (25 by 38 cm) rectangle, with one short end near the edge of the work surface, closest to you. It doesn’t have to be perfectly shaped, but it should come close to those dimensions. Try your best to roll it to a uniform thickness and gently pinch and pull at the corners to square them off.
8. Using a rubber or offset spatula, evenly smear the entire surface with the cardamom filling and then roll the dough up lengthwise like a jelly roll. Roll the entire piece to even and lengthen it out to about 20 inches (50 cm) long.
9. With a chef’s knife, cut the roll in half lengthwise. I usually start cutting from the middle down, then return and cut the rest of the way from the middle up. Turn the cut sides to face upward, exposing the stripes of cardamom filling.
10. Pinch the two long strands together at one end, and begin gently laying the strands one on top of the other, twisting them while trying to keep the cut sides (with the visible ribbons of filling) facing upward as much as possible. Keep twisting until you reach the end. Then pinch the ends together to form a ring. Bring the prepared baking tray as close to your work surface as possible and carefully transfer the wreath onto it. Your wreath may need a little reshaping once you’ve placed it on the tray, but don’t fuss too much as most irregularities will vanish as the wreath proofs and bakes. The wreath should measure about 9 inches (23 cm) across.
11. Proof the wreath: Cover the wreath with a kitchen towel and set them in a warm and draft-free area until they are noticeably puffier, slightly dry looking, and the impression of a fingerprint is slow to fill in, 1 to 2 hours, depending on the temperature of your kitchen.
12. When the wreath is sufficiently proofed, preheat the oven to 350°F (175°C). Whisk the remaining beaten egg with 1 tablespoon water. Using a pastry brush, lightly brush the top of the wreath with the egg wash, then evenly sprinkle the pearl sugar over it.
13. Bake for 35 to 40 minutes, rotating the baking tray halfway through, until the wreath is puffed and a deep golden brown. Let the wreath cool slightly on the baking tray before transferring it to a rack. Once the wreath is cool enough to handle, transfer it to a platter and bring it out to the table so that everyone can ooh and ahh in admiration before you slice it into eight to ten pieces for serving. The cardamom wreath is best enjoyed on the day it is baked. Or you can store it in an airtight container, where it will stay fresh for 1 day; just pop it in a 350°F (175°C) oven for 5 to 10 minutes to warm it up again.