Swedish Cardamom Marzipan Wreath

Swedish Cardamom Marzipan Wreath

originally (and that will probably be my next baking project) i wanted to make some super intense swedish pastries involving marzipan and vanilla cream. sugar overload! but i decided to start small, and lucky i did, because i made a bit of a yeast mistake which a kind swedish poster over at the ppk helped me to figure out. the result – a pretty cardamom-roll-type wreath filled with marzipan – is definitely edible, but not as light and tender as it should be, seeing as i used about half the amount of yeast i should have! (the short story being that all swedish cookbooks call for fresh yeast, and i only have access to dry. in the introduction to the baking section it says to sub 1 pkg dried yeast for 50g fresh yeast, and i assumed our packaged yeast held the same quantities.) at any rate, here is an abbreviated procedural photo essay:

dough rising (with my falling apart 70s swedish cookbook in the background):Swedish Cardamom Marzipan Wreath Dough

dough rolled out and ready for the goodies (EB, sucanat, cardamom, cinnamon, and grated marzipan):rolled out Dough

filled, rolled, and snipped, before baking:filled, rolled, and snipped

my pretty franki, too excited about the baking bread to sit still enough for this picture:my pretty franki

all baked, topped with pearl sugar (or whatever that stuff is called in english):topped with pearl sugar

the recipe, for all those daring (and thanks to susietofumonster for the metric conversions!):

cardamom bread (makes 2 wreaths, 4 braids, or 48 rolls):

1 tbsp + 2 tsp active dry yeast
1/2 c margarine
2 1/2 c “milk”
1/2 tsp salt
1/2 c sugar
2 tsp ground cardamom
6 2/3 c flour

2-4 tbsp margarine
4-5 tbsp sugar
ground cardamom and cinnamon
marzipan, grated

[there is a 1 hour combined rising time without kneading and filling time, so preheat your oven to 200C/375-400F accordingly]

place yeast in bowl or mixer bowl. melt margarine in a small saucepan and add “milk.” heat to 37C/98F (if you dip your finger into the mixture it shouldn’t feel hot or cold, but just like the temperature of your finger). add to yeast and stir. add salt, sugar, cardamom, and most of the flour (save some for kneading). knead into a pliable dough; it should be soft and not sticky. let rise 30 minutes in bowl, covered with a dishtowel.

place dough on floured worksurface and knead briefly. to make wreath: divide dough into two pieces. roll out into two large rectangles. spread margarine onto dough, then sprinkle sugar, cardamom, cinnamon, and grated marzipan evenly over the entire surface (i used a small handheld grater and peeled back the plastic on the tube of marzipan as needed). roll up the long side of the rectangle as tightly as possible, keeping the seam on the bottom. bring the two ends together to form a circle. using a sharp knife or kitchen shears (shears are easier), cut at small equal intervals most of the way to the bottom of the rolled dough. pinch the tops of each segment and alternate pushing them to left and right. repeat with other half of dough. transfer to greased or parchment-lined baking sheets.

greased or parchment-lined baking sheets

cover with a dishtowel and let rise 30 minutes. [brush with soymilk and sprinkle with pearl sugar if desired.] bake in the lower half of the oven for 15-20 minutes. let cool under dishtowel.