Toasted Cardamon Nordic Crown - National Festival of Breads

Bring the best 8 bread recipes from over 300 entries and pick the winner. What a challenge! That is what the National Festival of Breads baking contest is. Sponsored by the Kansas Wheat Commission with support from King Arthur Flour, Red Star Yeast, and many others, this contest is a wonderful experience for the finalists and the volunteers.
I was able to be one of those volunteers again this year. This is one of my favorite events - cooking, foodie friends, and Manhattan Kansas - a winning combination! This year I was assigned to Patrice Hurd of Bemidgi, Minnesota a foodie friend from the contest 2 years ago. Her Toasted Cardamom Nordic Crown reflects her family heritage of Finland. It is rich with cardamom and updated with sprouted wheat flour.
Sprouted wheat flour was new to me. I'd heard of it but not used it, so this was a good way to learn more. This flour is made from grain that has been allowed to sprout and germinate before milling. This breaks down some of the starch into simple sugars and activates more of the vitamins and minerals. It also breaks down some of the grain's natural protective barriers making it easier to digest. Sprouted wheat flour gives the goodness of whole wheat flour with a lighter, milder taste.
Tips for using sprouted wheat flour are similar to using whole wheat flour: let the dough or batter rest 10 minutes after mixing to improve the flavor and texture of the baked product. Sprouted wheat flour can be substituted one to one for whole wheat flour. In recipes calling for all-purpose flour, one-half of the total amount of flour can be substituted.

TOASTED CARDAMOM NORDIC CROWN                

Ingredients:

Dough (made in bread machine)

2 large eggs (reserve 1 tablespoon for topping)

1 (5-oz) can (⅔ cup) evaporated milk, 80°F

¼ cup water, 80°F

3 tablespoons unsalted butter, softened

6 tablespoons granulated sugar

1 teaspoon fine sea salt

1 cup King Arthur 100% Whole Grain Sprouted Wheat Flour

2 cups King Arthur Unbleached All-Purpose Flour, plus extra for kneading

1 (¼ oz) package Red Star Platinum Superior Baking Yeast

Cardamom Filing

1 ½ tablespoons whole green cardamom pods, approximately

1 tablespoon granulated sugar

13 cup packed dark brown sugar

4 tablespoons unsalted butter, softened

Topping

Reserved tablespoon beaten egg

1 tablespoon Pearl sugar

Directions:

1.     In small bowl, lightly whisk eggs. Reserve 1 tablespoon for topping, cover and refrigerate.

2.     Place the remaining eggs and dough ingredients into the bucket of a bread machine. Select the DOUGH cycle, and press start. Add additional water or flour as needed to form a very soft dough.

3.     For the filling: Crush cardamom pods and remove enough seeds to equal 1½ teaspoons. Toast seeds in a dry skillet over medium heat for 2 minutes. Shaking pan occasionally; immediately remove seeds from skillet to cool. Place seeds and granulated sugar in spice grinder or mortar and pestle; process until seeds resemble ground black pepper. In a small bowl, beat the cardamom-sugar mixture, brown sugar, and butter until smooth.

4.     Lightly grease a 9” springform pan with removable bottom. Line bottom with an 11” parchment round, extending edges up over pan seam.

5.     On lightly floured surface, roll dough into a 16”x12” rectangle; spread filling to within ½” of edges. Starting at the long edge, roll the dough up like a jellyroll; pinch seam to seal. Place seam-side down. Cut roll in half lengthwise, leaving 1” at the top uncut; twist the length of each cut side 6 times. On work surface, turn one end inward and coil the entire length of dough into a spiral shape, forming an 8” round. Lift coil into pan, tucking the end under loaf.

6.     Cover; let rise until doubled, about 1 hour. Preheat oven to 350° F; remove reserved egg from refrigerator. Brush the top with egg, do not let egg pool in seams. Decorate with Pearl sugar.

7.     Bake 30-35 minutes, until bread is golden and center registers 190°F -195°F on an instant-read thermometer. Tent with foil to keep from over-browning. Cool in pan 5 minutes. Loosen edges with knife and remove the springform ring. Transfer to rack and let cool on parchment. Remove parchment and transfer the crown to a serving plate.

Yield: 1 loaf, 20 servings

Patrice used the bread machine for kneading the dough.

After the dough is kneaded, it is rolled out and filling spread over it. 

The dough is rolled into a 'jelly-roll' as you would for cinnamon rolls,
then cut in two lengthwise, leaving the upper end attached.

Each 'leg' of the dough is twisted 6 times.

The dough twists are spiraled into a circle. 

Egg mixture and pearl sugar give the crown a special touch.

Three are baked. Now she decides which to take to the judge!