Cardamom Knots von Food with Style, fertig angerichtet
Brioche

Nodi al cardamomo

Nodi soffici e leggeri con un caldo aroma di cardamomo - profumati, sfogliati e dalla forma bellissima.

Condividi
Cottura 20 minuti

Ingredienti

Preparazione

  1. 1
    In una ciotola mescolate la farina e il cardamomo e formate una fontana al centro. Versate nell'incavo un po' di latte tiepido con una parte dello zucchero e il lievito secco e lasciate riposare circa 10 minuti, finché non si forma la schiuma.
  2. 2
    Unite gli ingredienti rimanenti e impastate per circa 8-10 minuti fino a ottenere un impasto liscio e morbido. Coprite e lasciate lievitare 60-90 minuti, finché non è visibilmente raddoppiato.
  3. 3
    Per il ripieno lavorate burro, zucchero e cardamomo fino a ottenere una crema liscia e spalmabile.
  4. 4
    Stendete l'impasto in un rettangolo e distribuite in modo uniforme la crema al burro e cardamomo.
  5. 5
    Piegate un lato verso il centro, poi ripiegateci sopra l'altro lato.
  6. 6
    Tagliate l'impasto in 8-10 strisce dello stesso spessore.
  7. 7
    Incidete ogni striscia per il lungo, lasciando unita un'estremità.
  8. 8
    Tirate leggermente i due filoni, attorcigliateli appena e avvolgeteli intorno alle dita per formare un nodo. Infilate l'estremità sotto il nodo.
  9. 9
    Disponete i nodi su una teglia foderata con carta da forno e lasciateli lievitare ancora circa 20 minuti.
  10. 10
    Spennellate con il tuorlo mescolato al latte.
  11. 11
    Cuocete a 180°C (350°F), forno statico, per circa 18-22 minuti, finché non sono ben dorati.

Video

Cardamom Knots Questions

The dough needs 60-90 minutes for the first rise and should look noticeably doubled in size, not just slightly puffed. Press a floured finger about a centimeter into the dough: if the dent fills back in slowly and only partly, it is ready. A cold kitchen slows the yeast down considerably, so go by the look and feel of the dough rather than the clock.

The recipe uses cardamom twice - 1-1½ tsp in the dough and 1 tsp in the butter filling - so its flavour carries the whole bake. Ground cardamom loses its aroma quickly, so if your jar smells faint, crush the seeds from green pods in a mortar instead. If you only have older ground cardamom, stay at the upper end of the range for the dough.

The 120 ml lukewarm milk can be swapped for oat or soy milk without changing the method, as it mainly hydrates the dough and activates the yeast. For the butter, use a firm plant-based block rather than a soft spread, since the filling needs to stay spreadable but not runny. The egg in the dough adds richness and can be left out if you add a splash more milk, and the egg-yolk brushing can be replaced with plain milk for a lighter colour.

Yes - shape the knots, place them on the lined tray, cover them well and refrigerate them overnight instead of giving the second 20-minute rise at room temperature. In the morning, take the tray out and let it come to room temperature until the knots look visibly puffed, then brush with the egg yolk and milk and bake. You can also prepare only the dough the night before and shape it the next day after it warms up.

Leaking usually means the butter filling was too soft or spread too thickly toward the edges, so it melts out as soon as the knots hit the oven heat. Keep the mixture spreadable but not liquid, leave a narrow clean border along the edges before folding, and tuck the end firmly underneath each knot. Cutting the strips with a sharp knife and not overstretching the strands also keeps the layers from tearing open.

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