Cinnamon Cardamom Wreath
It's sugar, spice, and everything nice! This beautiful and delicious wreath is sugar, spice, and everything nice! The exotic fragrance will fill the room as it showcases your table.
Cinnamon Cardamom Wreath
Serves: 1 dish | Prep Time: 90 min | Cook Time: 30 to 35 min
Ingredients
Using Better Batter Pizza flour blend (already includes salt and sugar)
- 1 bag or 454g Better Batter Pizza Crust
- 454 g warm water (110° F)
- 56g oil
- 56g suger
- 1/2 teaspoon ground cardamom
- 1 package (7g) instant or rapid rise yeast OR 1 package (7g) active dry yeast*
- *If using active dry yeast: In a large bowl (or stand mixer bowl), add dry yeast to the warm water, stirring to combine. Allow 5-10 minutes for the yeast to bloom. Add remaining dough ingredients.
Using Better Batter Bread flour blend or Artisan Flour
- 3 ¼ cups (454 g or 1 lb. bag) Better Batter Bread Flour or Artisan flour blend or 520g original blend
- 454 g g warm water (110°F)
- 56 g oil.
- 56g sugar or maple sugar
- 1/2 teaspoon ground cardamom
- 12g salt
- 1 package (7g) instant or rapid rise yeast OR 1 package (7g) active dry yeast*
- *If using active dry yeast: In a large bowl (or stand mixer bowl), combine dry yeast and sugar to the warm water, stirring to combine. Allow 5-10 minutes for the yeast to bloom. Add remaining dough ingredients.
Filling:
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 1/3 cup (80g) butter or diary free butter, softened
- 2 1/2 teaspoons (6.5g) ground cinnamon
- 2 teaspoons ground cardamom
- 3/4 cup walnuts
Coarsely Chopped Icing:
- 1 1/2 cups powdered sugar
- 1/4 cup milk or dairy free milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
Add all ingredients into the bowl of the stand mixer.
Attach the paddle attachment to the mixer. Beginning on low speed, mix to combine 1-2 minutes, then increase speed to high. Continue to beat for 6-8 minutes, or until dough is cohesive and fluffy.
Turn mixer off and remove paddle. It should be wet and sticky
Turn dough into a 6–8-quart plastic storage container with lid (or plastic wrap).
Cover tightly and place in fridge. Allow dough to proof, at least 30 minutes, or up to 1 week in the refrigerator.
Filling
Combine Ingredients. While dough is resting combine sugar, cinnamon, cardamom, and softened butter until well combined. Leave walnuts aside.
Assembly. Turn dough onto a floured surface. Roll dough into a 16×21-inch rectangle. Spread dough with filling mixture leaving 3/4 inch along one long side of the rectangle. Completely cover the rest of the surface.
Sprinkle walnuts evenly on top. Starting at the filling covered long side, roll up dough so that a long roll forms. Tuck the ends under the roll so that a sealed roll is formed.
Place on a greased sheet pan or parchment paper lined sheet pan seam side down. Form into a circle. Squeeze the 2 ends together. With kitchen shears cut partway through circle at 1-inch intervals, leaving the inside of circle intact. Turn slices slightly on their side.
Cover the wreath with plastic wrap and proof for 60 to 90 minutes in a warm place.
Preheat oven to 375 degrees F
Bake in a preheated oven until golden brown, about 30 to 35 minutes.
Icing
Beat together. While the wreath is baking, beat together the milk, confectioners' sugar, vanilla extract, and salt. You want the consistency to be thick, but able to be poured.
Remove Wreath from Oven. Immediately pour 1/2 of the icing on the wreath. Wait 5 minutes and spread the remaining icing on the wreath.
Serve warm for best taste and texture.
