The SkandiKitchen Recipe: Vanilla and Cardamon Knot
The SkandiKitchen have released a much-awaited cookbook. This recipe for Vanilla and Cardamon knots is a classic from their bakery, and will delight Skandiphiles everywhere.
Vanilla and Cardamom Knot recipe: the SkandiKitchen
The SkandiKitchen cookbook by Danish cook Brontë Aurell is full of traditional Scandinavian recipes, such as these delightful Vanilla and Cardamom Knots.
VANILLA AND CARDAMOM KNOTS
A fresh take on the Swedish cinnamon bun, without the cinnamon
INGREDIENTS
Makes 16
For the Dough:
13 g dried yeast or 25 g fresh yeast *
250 ml whole milk, heated to 36–37°C (97–99°F)
80 g butter, melted and cooled slightly
40 g caster sugar
400–500 g white strong flour
2 teaspoons ground cardamom
1 teaspoon salt
1 egg, beaten
flaked almonds, to decorate
*If using fresh yeast, add the warm milk to a mixing bowl and add the yeast; stir until
dissolved, then pour into the bowl of the food mixer.
For the Filling:
100 g butter, at room temperature
50 g sugar
1–2 teaspoons vanilla sugar or extract (or use the seeds from 1 vanilla pod)
1 teaspoon ground cardamom
80 g marzipan paste, chopped (optional)
For the Syrup:
3 tablespoons golden/light corn syrup and 6 tablespoons water, heated in a saucepan
2 baking sheets, greased and lined with baking parchment
METHOD:
Pour the warm milk into a bowl, sprinkle in the yeast and whisk together. Cover with clingfilm and leave in a warm place for about 15 minutes to become bubbly. Pour into the bowl of a food mixer fitted with a dough hook. Start the machine and add the cooled, melted butter.
Allow to combine with the yeast for 1 minute or so, then add the sugar. Allow to combine for 1 minute. In a separate bowl, weigh out 400 g, add the cardamom and salt and mix together. Start adding the flour and spices into the milk mixture, bit by bit. Add half the beaten egg. Keep kneading for 5 minutes. You may need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it. It is better not to add too much flour as this will result in dry buns. You can always add more later.
Once mixed, leave the dough in a bowl and cover with a dish towel or clingfilm. Allow to rise for around 30 minutes or until it has doubled in size. Dust a table top with flour and turn out the dough. Using your hands, knead the dough and work in more flour if needed. Using a rolling pin, roll out the dough to a 40 x 50 cm/16 x 20 in. rectangle.
To make the filling, place the butter in a bowl and add the sugar, vanilla sugar or extract and cardamom and mix well. Using a spatula, spread the butter evenly over the rolled-out dough. Sprinkle the marzipan (if using) over the filling, then fold half the dough on top of the other, lengthways (you will end up with a 20 x 50-cm/8 x 20-in rectangle).
Using a knife or pizza cutter, cut 16 widthways strips of dough. Carefully take one strip and twist it a few times, then roll into a ‘knot’, carefully ensuring both ends are under or inside the bun so they do not spring open during baking. Place each bun on the baking sheet and leave to prove under a dish towel for another 30 minutes.
Preheat the oven to 200°C (400°F) Gas 6.
Brush each bun lightly with the remaining beaten egg and bake in the preheated oven for 10–12 minutes. Watch the buns as they bake: they can go dark very quickly and you may also need to move the buns around in the oven if they are not baking evenly. When golden, remove from the oven and immediately place a damp clean dish towel on top for a few minutes to prevent the buns from going dry. Brush the warm syrup lightly over the buns and decorate with flaked almonds.
Recipe extracted from The SkandiKitchen Cookbook by Brontë Aurell (£15.99 from The SkandiKitchen).
A fresh take on the Swedish cinnamon bun, without the cinnamon
INGREDIENTS
Makes 16
For the Dough:
13 g dried yeast or 25 g fresh yeast *
250 ml whole milk, heated to 36–37°C (97–99°F)
80 g butter, melted and cooled slightly
40 g caster sugar
400–500 g white strong flour
2 teaspoons ground cardamom
1 teaspoon salt
1 egg, beaten
flaked almonds, to decorate
*If using fresh yeast, add the warm milk to a mixing bowl and add the yeast; stir until
dissolved, then pour into the bowl of the food mixer.
For the Filling:
100 g butter, at room temperature
50 g sugar
1–2 teaspoons vanilla sugar or extract (or use the seeds from 1 vanilla pod)
1 teaspoon ground cardamom
80 g marzipan paste, chopped (optional)
For the Syrup:
3 tablespoons golden/light corn syrup and 6 tablespoons water, heated in a saucepan
2 baking sheets, greased and lined with baking parchment
METHOD:
Pour the warm milk into a bowl, sprinkle in the yeast and whisk together. Cover with clingfilm and leave in a warm place for about 15 minutes to become bubbly. Pour into the bowl of a food mixer fitted with a dough hook. Start the machine and add the cooled, melted butter.
Allow to combine with the yeast for 1 minute or so, then add the sugar. Allow to combine for 1 minute. In a separate bowl, weigh out 400 g, add the cardamom and salt and mix together. Start adding the flour and spices into the milk mixture, bit by bit. Add half the beaten egg. Keep kneading for 5 minutes. You may need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it. It is better not to add too much flour as this will result in dry buns. You can always add more later.
Once mixed, leave the dough in a bowl and cover with a dish towel or clingfilm. Allow to rise for around 30 minutes or until it has doubled in size. Dust a table top with flour and turn out the dough. Using your hands, knead the dough and work in more flour if needed. Using a rolling pin, roll out the dough to a 40 x 50 cm/16 x 20 in. rectangle.
To make the filling, place the butter in a bowl and add the sugar, vanilla sugar or extract and cardamom and mix well. Using a spatula, spread the butter evenly over the rolled-out dough. Sprinkle the marzipan (if using) over the filling, then fold half the dough on top of the other, lengthways (you will end up with a 20 x 50-cm/8 x 20-in rectangle).
Using a knife or pizza cutter, cut 16 widthways strips of dough. Carefully take one strip and twist it a few times, then roll into a ‘knot’, carefully ensuring both ends are under or inside the bun so they do not spring open during baking. Place each bun on the baking sheet and leave to prove under a dish towel for another 30 minutes.
Preheat the oven to 200°C (400°F) Gas 6.
Brush each bun lightly with the remaining beaten egg and bake in the preheated oven for 10–12 minutes. Watch the buns as they bake: they can go dark very quickly and you may also need to move the buns around in the oven if they are not baking evenly. When golden, remove from the oven and immediately place a damp clean dish towel on top for a few minutes to prevent the buns from going dry. Brush the warm syrup lightly over the buns and decorate with flaked almonds.
Recipe extracted from The SkandiKitchen Cookbook by Brontë Aurell (£15.99 from The SkandiKitchen).
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