Czelli recipe · Brioche
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Swedish cardamom knots
No ratings yet — be the first!Braided, coiled cardamom-butter knots with a glossy sugar syrup – a favourite of Swedish cafés. Easy to make by hand with the Czelli Pull-Apart Brioche flour mix.
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- Serves
- 10–12 pieces
- Resting
- 30 min
- Baking
- 180 °C
- Baking time
- Approx. 22 min
Method
5 steps- Add the soft butter and the lukewarm water to the flour mix. Bring together, and once it has formed a dough, knead for 4–5 minutes until springy (you can easily do it by hand!). Cover and leave to rest for 30 minutes.
- Roll out a rectangle of about 35×28 cm, spread half of it with the soft butter, then sprinkle with the sugar mixed with the cardamom. Fold in half and press down.
- Cut 10–12 strips lengthwise and slit each one in the middle so that the top stays in one piece. Braid the two strands, twist, then coil into a knot, tucking the end underneath.
- Brush with the beaten egg and bake at 180 °C for about 22 minutes.
- Meanwhile make the sugar syrup. brush it over the tops of the finished knots so they are nice and glossy.
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