Cardamom Twist Recipes

CARDAMOM TWIST

Cardamom Twist image

This golden bread has a soft, tender texture and the perfect amount of cardamom flavor in every bite. Slices are especially good with a cream cheese spread or fresh honey butter. -Carla Miller, Pasco, Washington

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (18 slices).

Number Of Ingredients 12

Ingredients

1/2 cup medium carrot, sliced
4 teaspoons cardamom pods
2 packages (1/4 ounce each) active dry yeast
1-3/4 cups warm water (110° to 115°)
3/4 cup sugar
1/3 cup canola oil
2 teaspoons salt
4-3/4 to 5-1/4 cups all-purpose flour
TOPPING:
1 large egg white
1 tablespoon water
2 teaspoons coarse sugar

Steps:

Place 1 in. of water in a small saucepan; add carrot. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Transfer carrot and reserved cooking liquid to a small food processor; process until smooth., Remove seeds from cardamom pods; discard pods. Coarsely crush seeds with a mortar and pestle., In a small bowl, dissolve yeast in warm water. In a large bowl, combine crushed cardamom, sugar, oil, salt, pureed carrot, yeast mixture and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 25-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends together, forming a round loaf., Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., In a small bowl, whisk egg white and water until blended; brush over loaf. Sprinkle with coarse sugar. Bake 25-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 195 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 269mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

CINNAMON TWISTS WITH CARDAMOM-HONEY DIPPING SAUCE

Cinnamon Twists with Cardamom-Honey Dipping Sauce image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories dessert

Time 24m

Yield 10 pastries

Number Of Ingredients 12

Ingredients

Cinnamon Twists
1 tablespoon ground cinnamon
1 tablespoon sesame seeds
1/2 teaspoon ground cardamom
2 tablespoons light brown sugar
1 (9 by 10-inch) sheet frozen puff pastry, thawed and cut into 20 (1 by 4-inch) pieces
1 egg, beaten
1/2 cup honey
1/4 cup lemon juice
1/3 cup powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom

Steps:

For the cinnamon twists:
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
In a shallow bowl, mix together the cinnamon, sesame seeds, cardamom, and brown sugar. Twist 2 pieces of dough together to form a rope-shape. Pinch the ends together to seal. Brush the dough with the beaten egg and roll gently in the cinnamon mixture until coated. Place on the prepared baking sheet. Repeat with the remaining dough. Bake for 12 to 14 minutes until puffed and golden. Cool on a wire rack.
For the sauce:
In a small bowl, whisk together the honey, lemon juice, powdered sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon cardamom until smooth. Pour into a small dipping bowl.
Arrange the pastries on a platter and serve with the dipping sauce.

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In the bowl of a standing mixer or another large bowl, stir yeast into 1/4 cup warm (110°) water. Let stand until foamy, about 10 minutes. With a wooden spoon, stir in sugar, milk, and eggs (or beat in with paddle attachment); stir or beat in 2 3/4 cups flour, salt, and cardamom (dough will be soft and sticky). Stir or beat in butter, a few chunks at a time, until well incorporated.
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If mixing by hand: Scrape dough onto a lightly floured board and knead until smooth and velvety, about 5 minutes, adding more flour as needed to prevent sticking.
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