August 20, 2015
i'm still hooked to the summer recipe book and liked the version they explained.
a simple yeast dough with ground cardamom added and the filling has even more cardamom and syrup, i figured the maple syrup would be perfect to use in this pastry. lots of compliments and i do feel like the maple syrup really added that additional flavor, very subtle and a bit ambiguous. the shaping was easy, creative, just knot the double layered though stripes together and put the "creative knot" into a muffin paper for baking. i brushed them with egg and sprinkled some course brown sugar, let them rise for 30 minutes and bake.
ready to serve