These Cardamom Twists are perfect for elevenses. Cardamom will be freshest and most perfumed if you buy whole green pods, remove the seeds and crush them. Otherwise you can buy cardamom seeds or just use cardamom powder.
Makes 12 twists
Prep time 3.5 hours | Cook time 15 minutes
- 250g white bread flour
- 250g white spelt flour
- 1 tsp quick instant yeast
- 30g golden caster sugar
- 200ml warm almond milk
- 100ml apple sauce
- ½ tsp salt
- 1 tsp ground cardamom
- 100ml olive oil
- 100g vegan butter (we used Natural)
- 4 tbsp ground almonds
- 100g brown sugar
- 1 tsp ground cardamom
- 2 tbsp flaked almonds
- ¼ tsp cardamom seeds
- 2 tbsp apricot jam
- Place the flours and quick instant yeast into a large bowl, mix and then make a well in the centre. Pour in the sugar, almond milk, apple sauce, salt and ground cardamom. Using one finger stir in the liquid until the dough is coming together, then use both hands and start to knead.
- Turn out the dough onto a table and knead, using your fingers to stretch the dough up and then gently fold back. Knead for about 5 minutes until the dough feels hydrated and smooth and elastic.
- After 5 minutes knead in the oil, 2 tablespoons at a time. Wait until the oil has been absorbed by the dough before adding the next amount.
- Place in an oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 1 hour or until doubled in size. Knock back the dough and leave it in the fridge to chill down for 1 hour.
- When the dough is chilled, turn it out onto a lightly floured surface.
- Sprinkle lightly with flour on top of the dough.
- Use a large rolling pin, roll out the dough to create a long rectangle. Position the dough in a landscape position, looking like a very long A4 paper size.
- Mix the vegan ‘butter’, ground almonds, brown sugar and ground cardamom together.
- Spread this mixture in a thin layer over the dough, covering all of it evenly.
- Fold up the dough like a leaflet, bringing the right side over by a third, then the left side over the top, to create 3 layers of dough.
- Gently roll the dough out to make it slightly bigger size than A4 paper.
- Cut 12 long strips out of the dough.
- Hold one end of the length and make a few turns to create a twist down the length, then wrap it around your fingers to create a loose knot, pushing the end up through the middle of the knot to hold it in shape. Repeat with each strip to make 12 knotted together twists.
- Lay them into 12 mini non-stick cake tins (or just onto a baking tray leaving plenty of room between each twist to allow space for them to double in size).
- Cover the tray loosely over the top with oiled cling film to stop the dough from drying out, and leave to prove for 30 minutes or until doubled in size.
- Sprinkle over the flaked almonds and cardamom seeds.
- Bake at 200C Fan for 15 minutes or until golden.
- When they are out of the oven, warm the apricot jam to help loosen it and brush a little over the breads to give them a shine.
- Leave to cool on a wire rack.
Delicious food photography by Rob Wicks of Eat Pictures.
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