Mmmmmm.....
Sep. 13th, 2007 10:09 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pixel39Beatrice Ojakangas's Refrigerator Cardamom Bread
Makes 2 loaves or 24 almond-filled buns
2 packages (¼ ounce each) active dry yeast
1 cup warm water (105 to 115 degrees)
½ cup non-fat dry milk powder
½ cup sugar
3 eggs
1 teaspoon freshly ground cardamom
1 teaspoon salt
4 ¼ cups unbleached flour
¼ cup (½ stick) butter, melted
For glaze: 1 beaten egg plus sliced or slivered almonds and/or pearl sugar
Almond filling (if making buns - see below)
In large bowl, dissolve yeast in warm water and add dry milk, sugar, eggs, cardamom and salt. Stir well. Add half the flour and mix until smooth. Stir in butter, then 2 cups of the remaining flour. Mix until very smooth. Stir in remaining ¼ cup flour to make a stiff but sticky dough.
Cover and refrigerate overnight or at least 8 hours.
Divide chilled dough into 2 parts. Divide each part into three parts. Shape into 20-inch ropes. Braid 3 ropes together to make each loaf. Place 2 loaves on a greased baking sheet. Cover and let rise until puffy, 45 minutes to 1 hour.
Preheat oven to 350 degrees.
Brush loaves with beaten egg and sprinkle with sliced almonds and/or pearl sugar. Bake in preheated oven 20 to 25 minutes or until golden.
For almond-filled cardamom buns: After dough has risen in refrigerator, divide into 24 portions. Roll each part into a ball and place on a greased cookie sheet. Let rise about 45 minutes, until puffy.
Meanwhile, prepare almond filling: Mix 8 ounces almond paste with ¼ cup sugar, 1 tablespoon flour and 1 large egg. Press 1 tablespoonful of mixture into center of each bun. Let rise another 10 to 15 minutes; meanwhile, preheat oven to 350 degrees. Brush buns with glaze and sprinkle with sliced or slivered almonds and/or pearl sugar and bake in preheated oven until golden, about 10 to 15 minutes.
Makes 2 loaves or 24 almond-filled buns
2 packages (¼ ounce each) active dry yeast
1 cup warm water (105 to 115 degrees)
½ cup non-fat dry milk powder
½ cup sugar
3 eggs
1 teaspoon freshly ground cardamom
1 teaspoon salt
4 ¼ cups unbleached flour
¼ cup (½ stick) butter, melted
For glaze: 1 beaten egg plus sliced or slivered almonds and/or pearl sugar
Almond filling (if making buns - see below)
In large bowl, dissolve yeast in warm water and add dry milk, sugar, eggs, cardamom and salt. Stir well. Add half the flour and mix until smooth. Stir in butter, then 2 cups of the remaining flour. Mix until very smooth. Stir in remaining ¼ cup flour to make a stiff but sticky dough.
Cover and refrigerate overnight or at least 8 hours.
Divide chilled dough into 2 parts. Divide each part into three parts. Shape into 20-inch ropes. Braid 3 ropes together to make each loaf. Place 2 loaves on a greased baking sheet. Cover and let rise until puffy, 45 minutes to 1 hour.
Preheat oven to 350 degrees.
Brush loaves with beaten egg and sprinkle with sliced almonds and/or pearl sugar. Bake in preheated oven 20 to 25 minutes or until golden.
For almond-filled cardamom buns: After dough has risen in refrigerator, divide into 24 portions. Roll each part into a ball and place on a greased cookie sheet. Let rise about 45 minutes, until puffy.
Meanwhile, prepare almond filling: Mix 8 ounces almond paste with ¼ cup sugar, 1 tablespoon flour and 1 large egg. Press 1 tablespoonful of mixture into center of each bun. Let rise another 10 to 15 minutes; meanwhile, preheat oven to 350 degrees. Brush buns with glaze and sprinkle with sliced or slivered almonds and/or pearl sugar and bake in preheated oven until golden, about 10 to 15 minutes.
