Cardamom Knot Wreath

Get into the hygge spirit with this lightly-spiced Scandinavian pastry from San Francisco bakery, Kantine. No mixing or kneading is required, just proof the dough, dust with pearls of sugar, and bake until golden. 

What You Get

Proof-and-bake cardamom knot wreath (see note below)

Pearl sugar 

What You’ll Need

Egg

Makes 10 to 12 servings

5 minutes active 

3 hours total, including proofing and cooling

Step 1

Preheat the oven to 375℉. Make sure the rack is in the center of the oven. Line a sheet pan with parchment or foil.

Step 2

Set the wreath on the prepared pan and loosely cover with plastic wrap or a clean, damp towel. Let the wreath proof in a warm spot until the dough has doubled in size, 1½ to 2 hours. (Rise time will vary depending on how warm your kitchen is, but you’ll know the wreath is ready when you poke it with a finger or knuckle, and the dough slowly bounces back.) 

Step 3

In a small bowl, beat 1 egg with 1 tablespoon of water. Brush the wreath with the egg wash and sprinkle with the pearl sugar. Transfer the pan to the oven, and bake until the wreath is puffed and deep golden brown, rotating halfway through, 35 to 40 minutes. Leave the wreath on the pan to cool slightly before transferring to a rack to finish cooling. 

Step 4

When the wreath is cool, slice and serve.

Contains: milk, eggs, wheat.

Note: The wreath will arrive frozen for freshness. Store it in the refrigerator to thaw overnight.