I found this recipe at the spanish blog Te quedas a cenar, and I couldn't resist the temptation to try a sourdough version of it. Sweet, spicy, definitely north-european, perfect with coffee or tea.
|Plain flour||390 grams||13.77 oz||100.00%|
|Milk||210 grams||7.41 oz||53.85%|
|Brown sugar||75 grams||2.65 oz||19.23%|
|Butter||75 grams||2.65 oz||19.23%|
|Starter 100%||150 grams||5.3 oz||38.46%|
|Salt||5 grams||0.16 oz||1.15%|
|Ground Cardamom||1 tablespoons||0.26%|
Total Flour Weight: 390 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been converted to other measures.
Melt the butter in hot milk and leave to cool. When it's about body temperature, mix in the other ingredients, except 40% of the flour. Mix well with a wooden spoon for about 5 minutes, or until the gluten develops. Then add the rest of the flour, mix and knead for 10-15 minutes to get a smooth and silky dough. Leave it to ferment until it doubles in size (mine took 2 hours and a half)
Meanwhile, prepare the filling mixing the following ingredients to a creamy paste:
- 60 gr. soft butter
- 60 gr. brown sugar
- 1 tsp ground cardamom
- 40 gr ground almond
On a floured surface extend the dough with the rolling pin to get a rectangle not thicker than 3-4 mm. With a soft spatula spread the filling over 2/3 of the rectangle, then fold it like a letter. Cut it into stripes about 2 cm wide. Leave them to rest on the counter for 10 minutes, then take each stripe, stretch it a bit and roll it two loops around two of your fingers, thenput the end through the hole, like a knot.
Put the rolls on an oven tray or pastry sheet, brush them with beaten egg and sprinkle with granulated sugar or ground cardamom or both, and leave them to leaven for another couple of hours.
Bake them at 200ºC (fan is good) for 12 to 15 minutes or until they are golden.