INGREDIENTS

FOR THE DOUGH

480g all-purpose flour
½ tsp salt
75g caster sugar
2 tsp dried yeast
1 tsp vanilla paste
1 tsp cardamom
75g unsalted butter, melted
2 large eggs, beaten
200ml warm milk

FOR THE FILLING

75g unsalted butter melted
100g caster sugar
2 tbsp cinnamon
1 tsp cardamom

FOR DUSTING

Icing sugar

INSTRUCTIONS

STEP 1
To make the dough, place flour on the bowl of a stand electric mixer. Add sugar, salt, vanilla and cardamom in one side, and yeast on the other side.
STEP 2
Add butter and eggs and start to mix on low speed, and then add the milk. Start to beat on medium high speed for around 7-10 minutes until the dough is soft.
STEP 3
Form the dough into a ball and place it in a lightly greased bowl, cover it and place it a in a warm place to rise until double in size, around 2 hours.
STEP 4
After the rise, bring dough into a floured surface and using a rolling pin, spread it in a rectangle around 25cm x 45cm.

INSTRUCTIONS

STEP 5
Spread the butter on top and then sprinkle evenly with the mixture of sugar, cinnamon and cardamom. Roll the dough to form a 45cm log. Place the log on a baking sheet with parchment paper. Cut it in 15-20 rolls, only slicing it in ¾ of the way, so they are all connected to the end.
STEP 6
Shape the wreath, turning the rolls up and overlapping each other, creating that circular pattern. Place a ramekin on the middle of the wreath. Cover it again and let it rise at warm temperature for around 30-45minutes, until puffy.
STEP 7 Preheat the oven at 180ºC and bake for around 30 minutes, until the wreath is golden. Allow to cool and serve with a sift of icing sugar on top.

ENJOY!