Dough-
240 grams whole milk
10 grams dry yeast or 21 g fresh
1 egg
1 yolk
475 grams wheat flour
105 grams granulated sugar
3 grams ground cardamom
6 grams salt
84 grams unsalted butter
Heat milk to warm and add yeast. 105F/40C. Let rest for 10 minutes. Add the egg, egg yolk, flour, sugar, cardamom and salt. Mix together until well combined then knead for 15 minutes. Add butter a little at a time. When all the butter is incorporated continue to knead until smooth and shiny (10-15 min). Store dough in a buttered bowl with film and towel. Let proof until doubled 1-1.5 hours. Punch down, cover slightly and chill overnight.
Filling-
684 grams unsalted butter
24 grams ground cinnamon
150 grams brown sugar
Mix the butter, brown sugar and cinnamon in a mixing bowl until it is very smooth.
Syrup-
150 grams brown sugar
100 grams water
Heat the water in a small pot and when it starts to steam, add the sugar. Stir until dissolved, bring to a simmer then set aside to cool to room temperature.
Keep the dough chilled. Turn out the dough on floured parchment. Roll out into a ¼ inch thick rectangle. Cover with plastic and chill for 60 minutes. Spread butter/sugar mixture over ⅔s of the dough. Fold the plain side over the middle. Fold opposite ⅓ over that. Roll out to a ½ inch thick rectangle. Slice lengthwise into eight 1 inch thick strips. Twist and fold strips to create a knot. Place on sheet pan, in a baking dish or in a muffin pan and cover with film and proof until doubled in size. Bake at 325°F/162°C for 25/30 minutes. When finished baking, brush the dough with the syrup. Wait 5 minutes and brush again.
Crafted Creations 