Equipment
Ingredients
dough
- 75 g unsalted butter, melted
- 250 ml whole milk, warmed
- 450 g bread flour
- 6 g ground cardamom
- 5 g fine salt
- 7 g instant yeast
- 40 g granulated sugar
- ½ egg, beaten
filling
- 75 g unsalted butter, softened
- 5 ml vanilla extract
- 6 g ground cinnamon
- 75 g granulated sugar
- ½ egg, beaten
sugar syrup
- 100 g granulated sugar
- 100 ml water
icing
- 150 g icing sugar
- 1 satsuma zest, finely grated
- 15 ml water
Nutrition (per serving)
Method
Melt the butter and warm the milk in a saucepan until they reach approximately 37°C (98°F).
Whisk the bread flour and ground cardamom together in a large mixing bowl.
Place the salt on one side of the flour and the yeast on the opposite side to prevent direct contact.
Add the melted butter mixture, sugar, and half of a beaten egg to the dry ingredients.
Mix the ingredients by hand until a soft, cohesive dough forms and the bowl is clean.
Knead the dough on a lightly floured surface for 10 to 12 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 40 minutes until doubled in size.
Beat the softened butter and vanilla extract together in a small bowl until creamy.
Combine the cinnamon and sugar in a separate small bowl for the filling.
Punch down the risen dough and roll it into a 25x35cm (10x14 inch) rectangle on a floured surface.
Spread the vanilla butter evenly over the dough and sprinkle with the cinnamon sugar mixture.
Roll the dough tightly from the long edge into a log and place it seam-side down on a lined baking sheet.
Use scissors to cut 15 slices into the log, cutting 80% through, then fan the slices out to alternating sides.
Cover the tray with a plastic bag and prove for 25 minutes until the dough springs back when touched.
Boil the sugar and 100ml water in a small pan, stirring until dissolved, then reduce by half to form a syrup.
Preheat the oven to 220°C (425°F) and brush the dough with the remaining beaten egg.
Bake for 20 to 25 minutes until the bread is golden brown, covering with foil if it darkens too quickly.
Whisk icing sugar with water and satsuma zest to create a thin, pourable glaze.
Transfer the bread to a rack, brush with warm sugar syrup, and drizzle with the citrus icing.
Chef's Notes
- Ensure your milk and butter are at the correct temperature (around 37°C/98°F) for optimal yeast activation. Too hot and you'll kill the yeast, too cold and it won't activate properly.
- Don't over-flour when kneading. The dough should be slightly sticky to start; it will become smoother and more manageable as you knead.
- When braiding, ensure the filling is spread evenly and the log is rolled tightly to prevent gaps. This ensures a beautiful, uniform slice.
- The sugar syrup wash is crucial for a soft, shiny crust. Apply it while the bread is still warm.
- Adjust the water in the icing gradually. You're aiming for a consistency that drizzles nicely without being too runny.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent drying.
Freezer: 2 months — Wrap tightly in plastic wrap and foil.
Reheating: Warm briefly in a 150°C (300°F) oven for 5 minutes.
