Cardamom knots･Kardemumma­bullar

Instructions

Brioche dough

1. Es könnte sich lohnen die doppelte Menge an Brioche-Teig herzustellen und die andere Hälfte für ein anderes Rezept zu verwenden.
2. Before you start, make sure that all ingredients are very cold. It is advisable to chill the flour in the freezer and add the eggs 30 minutes before you start baking.
3. Mix all ingredients except the eggs in a food processor on low speed.
4. Knead on high speed for 10 minutes until the dough becomes slightly stronger and comes away from the sides of the bowl. Ideally, it should pass the window test.
5. Cut the cold butter into very small pieces and now add them bit by bit on medium speed and knead them in.
6. Once the butter has been incorporated, knead the dough for another ~10 minutes until smooth and strong. The dough temperature should be 25–26 °C at this point.
7. Shape the dough into a ball and leave to rise in a covered bowl in the fridge for 1 hour.
8. After an hour, carefully stretch the dough out a little and fold it over itself. Leave to rise in the fridge for another hour.
9. Halve the dough and stretch and fold it again. Wrap it in cling film and place it in the refrigerator for 12–24 hours to prove.

Composition

1. When the brioche dough has finished proving, mix all the ingredients for the filling and set aside at room temperature.
2. Roll out the brioche dough on a well-floured work surface to a size of approx. 30 cm x 50 cm.
3. Spread the filling evenly on top. The best way to do this is to spoon the filling onto the dough and then spread it evenly with a spatula.
4. Now fold the dough twice along the shorter side towards the centre (a simple turn, see below).
5. Roll out again to a width of approx. 15 cm.
6. Cut off the sides with a sharp knife so that all the knots have a double open side for the filling. Set aside the leftovers and use them as the core for some of the knots.
7. Now cut the dough lengthwise into 6 strips of equal width.
8. Start winding the strips around your index finger, twisting the strip continuously to present the filling nicely. After one or two turns, remove it from your finger and continue winding the strip. Push the end of the strip under a wound section so that the knot stays in place.
9. Place all the dough balls on a baking tray lined with baking paper, cover with cling film and leave to prove at room temperature for approx. 2–4 hours. The time required depends greatly on the temperature of the fridge and room, as well as the length of the initial proving time.
10. 30 minutes before the end of the proving time, preheat the oven to 160 degrees top/bottom heat.
11. Bake the knots on the middle shelf for approx. 25 minutes until golden brown.

Glaze

1. Shortly before the end, add some sugar and a little water to a saucepan and bring to the boil until the sugar has completely dissolved.
2. When the knots come out of the oven, leave them to cool on a wire rack and coat them immediately with the sugar glaze.