cinnamon cardamom bread


This week I fell in love with a cinnamon cardamom kringel bread featured in Food 52. I had a recipe from my mother´s Danish neighbour which was very similar, and that also reminded me of the dough I had used for the sticky buns with brown sugar frangipane. I had never braided a bread before, so I thought it might be time for me to give it a try.

Esta semana me enamoré de un pan trenzado de canela y cardamomo publicado en Food 52. Tenía una receta de la vecina danesa de mi madre que era muy similar, y que me recordó a la masa que había utilizado para los sticky buns con frangipane de azúcar negra. Nunca había hecho una trenza antes, así que pensé que podría ser el momento para mí de probar.


The unusual thing I did was to infuse the milk with the seeds from the cardamom pods. The recipe I had called for ground cardamom, but this time I did not want to use my grinder so I just pestled them in the mortar and when the milk simmered I added them, turned off the heat and allowed them to infuse the milk for a while.

Lo inusual que hice fue impregnar la leche con las semillas de cardamomo. La receta que tenía requería cardamomo molido, pero esta vez no quise usar mi molinillo, por lo que las machaqué en el mortero y cuando la leche estuvo a punto de ebullición, las eché, apagué el fuego y dejé que la perfumaran por un rato.













The braid couldn´t have been more irregular and untidy, but I was satisfied with the result because though the shape was not as perfect as I would have wished, the texture of the bread and its scent were unbeatable. The cinnamon filling paired the soft flavoured bread delicately and we really enjoyed my brave attempt over a rich cup of coffee. 

La trenza no podría haber sido más irregular y desprolija, pero estaba satisfecha con el resultado, ya que a pesar de que la forma no era tan perfecta como yo hubiera deseado, la textura del pan y su aroma eran inmejorables. El relleno de canela acompañó con delicadeza el pan suavemente saborizado y realmente disfrutamos de mi valiente intento con una buena taza de café. 

The days are getting cooler gradually and these sort of treats are just fit! Moreover Easter is round the corner and I will try to make another one with frangipane or crème pâtissière, something very traditional in this country. Hope it is prim and proper next time!

Los días se están poniendo gradualmente más frescos y este tipo de rosca viene justa! Además Pascua está cerca y voy a intentar hacer otra con frangipane o crema pastelera, algo muy tradicional en este país. Espero que me salga como corresponde la próxima vez!


cinnamon cardamom bread (pan trenza de canela y cardamomo)















RECIPE / RECETA
Makes 1 braid / Para 1 trenza  (Inspired by: poiresauchocolat´s Cinnamon-Cardamom Kringel Bread / Pan Kringel de Canela y Cardamomo de poiresauchocolat)

Ingredients

For the bread:
3/4 cup warm milk
1/2 cup unsalted butter, melted
1/3 cup granulated sugar
1 large egg, beaten
8 cardamom pods, crushed seeds
1/2 tsp salt
2 1/2 tsp granulated active dry yeast
3 cups all-purpose flour (plus 1/2 cup to work the dough)

For the filling:
4 tbsp brown sugar
2 oz unsalted butter, soft
2 tsp ground cinnamon
pinch of fine salt

Ingredientes

Para el pan:
3/4 taza de leche tibia
1/2 taza de manteca, derretida
1/3 taza de azúcar
1 huevo grande, batido
8 vainas de cardamomo, semillas trituradas
1/2 cucharadita de sal
2 1/2 cucharadita de levadura seca granulada
3 tazas de harina común "0000" (más 1/2 taza para trabajar la masa)

Para el relleno:
4 cucharadas soperas de azúcar negra
2 oz/ 100 g de manteca, pomada
2 cucharaditas de té de canela en polvo
1 pizca de sal














Instructions
  1. Open the cardamom pods with the side of a knife and remove the seeds, place in a mortar and pestle them till they are slightly crushed
  2. Pour the milk into a small pan and allow to simmer. Turn off the heat and add the crushed seeds to the milk. Allow to infuse as the milk cools down
  3. Strain the infused milk and combine in a large bowl with the melted butter and granulated sugar. Stir in the yeast and let it sit until it is foamy, about 10 minutes. Stir in the beaten egg, the salt and mix
  4. Add the flour to the wet mixture and work till you obtain a sticky dough but not to the fingers. Add the 1/2 cup flour to knead the dough over a floured working surface for about 5 minutes. Allow to prove for 2 hours in a warm place
  5. For the filling combine the brown sugar, ground cinnamon, pinch of salt and soft butter and stir. 
  6. Work the dough on a floured working surface with a rolling pin into a 16" x 20" rectangle and 1/4" inch tall. Cut the rectangle in half lengthwise
  7. Spread the filling over the surface of each half and roll both rectangles up lengthwise into two long jellyrolls 
  8. Transfer both rolls to a sheet of baking parchment. Weave the two rolls together. Bring the ends together and press them to make a ring 
  9. Cover with a film paper and allow to rise for 30 minutes until puffy
  10. Preheat the oven to 180º C / 350º F and shift the ring onto a tray
  11. Bake for 10 minutes and reduce the heat to 160º C / 320º F and bake for 30 minutes more or until golden brown. Allow to cool on a rack
Instrucciones

  1. Abrir las vainas de cardamomo con el lado de un cuchillo y retirar las semillas, colocar en un mortero hasta que estén ligeramente aplastadas
  2. Verter la leche en una cacerola pequeña y dejar que hierva apenas. Apagar el fuego y añadir las semillas trituradas a la leche. Dejar reposar mientras la leche se enfría
  3. Colar la leche perfumada y combinar en un bols grande con la manteca derretida y el azúcar. Incorporar la levadura y dejar reposar hasta que esté espumosa, aproximadamente 10 minutos . Agregar el huevo batido, la sal y mezclar
  4. Añadir la harina a la mezcla húmeda y trabajar hasta obtener una masa pegajosa, pero no a los dedos. Añadir 1/2 taza de harina para trabajar la masa sobre una superficie enharinada durante unos 5 minutos. Permitir que leude durante 2 horas en un lugar tibio
  5. Para el relleno combinar el azúcar morena, canela molida, una pizca de sal y la manteca blanda y mezclar
  6. Trabajar la masa sobre una superficie enharinada  con un rodillo en un rectángulo de 30 cm x 50 cm  y 1/2 cm de altura. Cortar el rectángulo por la mitad longitudinalmente
  7. Extender el relleno sobre la superficie de cada medio y enrollar los dos rectángulos a lo largo
  8. Transferir los dos rollos sobre un papel manteca. Trenzar los dos rollos. Juntar los extremos y presionarlos para hacer un anillo
  9. Cubrir con un papel film y dejar leudar durante 30 minutos hasta que el anillo esté hinchado
  10. Precalentar el horno a 180 º C / 350 º F y desplazar el anillo a una bandeja
  11. Hornear durante 10 minutos y reducir el calor a 160 º C / 320 º F y hornear por 30 minutos más o hasta que esté dorado. Dejar enfriar sobre una rejilla

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27 comentarios:

  1. Beautiful bread, I love the combination of cardamom and cinnamon. Your bread looks so beautifully tender and fluffy, I can almost smell it. It reminds me of a danish.

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    Respuestas
    1. Thanks Suzanne, I have to work on the braiding though!

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  2. Re fácil Lau, sólo hay que prestar atención a los tiempos de leudado y el cardamomo en la leche hacen una gran diferencia!

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  3. Yummmm! I remember seeing this recipe. It looks so delicious :)

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  4. What a beautiful bread...I love cinnamon, but never had cardamon and cinnamon in a bread...love the texture of this bread.
    Hope you are having a wonderful week Viviana :D

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    Respuestas
    1. Thanks Juliana, indeed the flavour is awesome, ! loved the combination at firt sight!

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  5. Cinnamon and nutmeg are my two most favorite spices! I use them in sweet and savory dishes! Your bread looks absolutely mouthwatering!

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    Respuestas
    1. Thanks Katerina, this is the first time I use cardamom for a bread! I also love cinnamon and nutmeg by the way!

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  6. This loaf looks wonderful Viviana - very impressive! You know I love cardamom and cinnamon and I so wish it was in my kitchen now!! The braid is great too :-) Have a good weekend!

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    Respuestas
    1. Thanks Jo! I need to learn my braiding better though!!

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  7. I love that this has cardamom in the milk! I want to taste it soon!

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    Respuestas
    1. You will surely love it, as I did, cardamom´s flavour is unique!

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  8. Fantástica receta!! y un corte realmente apetecible. Me encanta la canela y el cardamomo, probaré a hacerlo.

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  9. G'day! Looks terrific!
    Viewed via Deb's Easter Saturday Dishes Linky
    Cheers! Joanne
    http://whatsonthelist.net

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  10. imate divan blog,divnih recepata !
    molim vas ubacite gadget za prevoditi na druge jezike.puno hvala !

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  11. Visiting from Saturday Night Fever! I love cinnamon and cardamom, this bread looks delicious the braid looks good too. I co-host Sweet and Savoury Sunday and would love for you to link up some recipes with us. Have a good day!

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    Respuestas
    1. Thanks for inviting me Laura! You are so kind to call my braiding good!!!

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  12. This looks so amazing, Viviana! Thank you so much for sharing this at my link party:)

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  13. I've never had bread like this before but it looks and sounds fantastic! Thanks so much for sharing at Saturday Dishes. Pinned!

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