Sunday, February 24, 2019

Cardamom Chrysanthemum Bread


When I was researching recipes for our #EattheWorld tabletop adventure to Georgia - country, not state - I came across a photo for Chrysanthemum Bread. Sources were conflicted about whether this hailed from Russia or Georgia. But, in any case, it was a savory recipe.

While I almost always lean savory, I wanted to give it a shot as a sweet bread - in place of a pan of cinnamon rolls. I will say that Chrysanthemum Bread seems to be more of a technique than an actual recipe anyway. So, I used an easy yeast dough and gave it a try. And, when I'm really serious about baking bread, I use a scale. Feel free to convert to volume if you wish.

Ingredients

Dough
  • 18 g dried/active dry yeast 
  • 250 ml whole milk, warmed to steaming but not boiling
  • 100 g butter, melted and slightly cooled
  • 40 g organic granulated sugar
  • 450 g flour + more for kneading
  • 1 t baking powder
  • 1 t ground cardamom
  • 1 t vanilla bean powder
  • 1 t salt (I used a Danish flake salt, but use whatever you have)
  • 1 egg, whole
  • 1 egg, beaten

Filling

  • 1-1/2 C pecans
  • 3/4 C organic dark brown sugar
  • 1/2 t ground cinnamon
  • 1/4 t  ground cardamom
  • 1/4 t ground nutmeg
  • 1/4 t ground vanilla bean powder
  • splash of pure vanilla extract
  • 4 T butter, room temperature

Procedure

Dough
Pour warm milk into a large mixing bowl, stir in sugar, and sprinkle yeast over the top. Let bloom for 10 to 15 minutes. It should be foamy and frothy. Add in the butter and whole egg. Whisk to combine.

Add in the flour, baking powder, cardamom, and salt. Knead until a scraggy dough forms. Cover with a kitchen towel and let rise for 30 to 40 minutes. It should be doubled in size.

Filling
To make the filling, finely chop your pecans; I just gave them a whirl in the food processor. Add in the sugar, spices, vanilla, and butter. Pulse till it comes together in a thick paste. Set aside.



Butter a 9" round dish and set aside. Roll dough out to less than 1/4" and cut circles; I used a biscuit cutter that was 2-1/2" diameter.



Place filling on one half and fold over to make a half-circle. Fold that into half again and pinch to make a petal.



Arrange the petals around the edge of your baking dish.



Repeat until the dish is full of pastry petals.


Brush the finished bread with beaten egg and let stand for a second rise for about 20 to 25 minutes. During the last part of the rise, preheat the oven to 395 degrees F. 

Place the bread in the oven. Bake for 20 to 22 minutes. Let cool in the pan for 5 minutes before removing the bread to a serving platter.


This was a hit with my trio. I'm not much of a bread person anymore, but I did enjoy looking at this! It's so pretty.  



I think I will give it a try with a garlic-cheese filling. Soon.

1 comment:

  1. Very nice job! When I made mine years ago, I stuffed it with pizza flavors - not exactly Georgian or Russian, but the kids loved it!

    ReplyDelete

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