Cardamom Orange Kubaneh

• portionen: Makes 1 loaf
• gesamtzeit: Overnight

Zutaten

1 ¼ cups warm water

¼ cup warm/room temp orange juice

2 ¼ teaspoons (1 envelope) active dry yeast

3 ¼ cups flour, plus more for dusting

1 teaspoon kosher salt

2 teaspoons grated orange zest

½ cup sugar

2 teaspoons ground cinnamon

½ teaspoon ground cardamom

½ cup ROOM TEMP unsalted butter

Anweisungen

In a medium bowl, combine the water, orange juice, and yeast and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.

Meanwhile, in a large bowl (or in a stand mixer fitted with a dough hook), mix together the flour, salt, orange zest, ¼ cup of the sugar, I teaspoon of the cinnamon, and ¼ teaspoon of the cardamom.

When the yeast is foamy, add it to the dry mixture and stir to combine. Knead by hand on a floured surface (or with a dough hook) until you have a smooth and slightly sticky dough, 7 to 10 minutes, adding more flour as neces- sary (but try not to add too much).

Transfer the dough to an oiled bowl, cover it with plas- tic wrap, and let it sit at room temperature until it has doubled in size, I to 2 hours.

To make the filling, stir together the butter and the re- maining ¼ cup sugar, I teaspoon cinnamon, and ¼ tea- spoon cardamom.

To shape the loaf, turn the dough out onto a lightly floured surface. Divide it into 5 equal parts. Working with I part at a time (leaving the remaining parts cov- ered), pat it out or roll with a rolling pin into an 8 * 5-inch rectangle. Spread it with a layer of filling, roll it up lengthwise like a jelly-roll, then coil it up like a snail and spread the outside with a thin layer of the butter mixture

(this can get a little messy! But it doesn't need to be per- fect). Place it in a kubaneh pot (see Note for alternatives) and repeat with the remaining dough and filling, placing the rolls snugly together. Any leftover butter should get distributed on top of the dough. Proceed below to the oven method or slow cooker method.

Oven method: Cover the pot with a tight-fitting lid or wrap it tightly with foil (or both if the lid is loose) and let the dough rise for an additional 30 minutes. Preheat the oven to 225°F and bake for 6 hours. Let cool slightly and enjoy.

Slow cooker method: Cover the pot with a tight-fitting lid or wrap it tightly with foil (or both if the lid is loose) and place it in a large slow cooker. Set the slow cooker to low and cook for 6 hours or overnight. Let cool slightly and enjoy.

This bread is best enjoyed immediately but can be re- heated in the oven the next day with the lid on. Bake at 225°F for 30 to 45 minutes.

Note: A kubaneh pot is a high-sided lidded aluminum pot about 7 inches wide. Without one, you can get by using an ovenproof 2½- to 2¾-quart vessel (such as a Dutch oven), ei- ther with a lid or wrapped tightly with a few layers of foil.

Notizen

From: ‘Molly on the Range’ by Molly Yeh