INGREDIENTSSponge: 1 1/4 cups warm water (heated to approx. 105°) If dry climate, add up to ¼ cup more water 1 cup milk or vegan milk (heated to approx. 105°) add up to ¼ cup more water 1 package (7g) Instant Yeast 100 grams sugar or sugar substitute (Swerve sweetener, monk fruit sweetener, or maple sugar) 245 grams ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR Dough: Fermented Sponge (from above) 245 grams ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR 57 grams oil 1 tablespoons apple cider vinegar or lemon juice 2 teaspoons salt 1/2 teaspoon ground cardamom Filling: 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/3 cup (80g) butter or diary free butter, softened 2 1/2 teaspoons (6.5g) ground cinnamon 2 teaspoons ground cardamom 3/4 cup walnuts, coarsely chopped Icing: 1 1/2 cups powdered sugar 1/4 cup milk or dairy free milk 1/2 teaspoon vanilla extract 1/8 teaspoon salt
Note: Sponge needs to be made and fermented in advance. See directions below: Sponge: Put all of the sponge ingredients into the bowl of an electric mixer and mix until well combined. Cover and set on the counter to ferment for at least 1 hour and as long as 4 hours. Dough: Into the fermented sponge, add the artisan blend flour, oil, apple cider vinegar, cardamom, and salt. Using the paddle attachment of your mixer, begin mixing on low to combine. Increase to medium/high speed for 5 minutes until the dough is cohesive and fluffy. Gather dough together in the mixing bowl and cover with plastic wrap. Refrigerate for 2 hours to allow the dough to hydrate and chill. Filling While dough is resting combine sugar, cinnamon, cardamom, and softened butter until well combined. Leave walnuts aside. Assembly Turn dough onto a floured surface. Roll dough into a 16×21 inch rectangle. Spread dough with filling mixture leaving 3/4 inch along one long side of the rectangle. Completely cover the rest of the surface. Sprinkle walnuts evenly on top. Starting at the filling covered long side, roll up dough so that a long roll forms. Tuck the ends under the roll so that a sealed roll is formed. Place on a greased sheet pan or parchment paper lined sheet pan seam side down. Form into a circle. Squeeze the 2 ends together. With kitchen shears cut partway through circle at 1 inch intervals, leaving the inside of circle in tact. Turn slices slightly on their side. Cover the wreath with plastic wrap and proof for 60 to 90 minutes in a warm place. Baking Preheat oven to 375 degrees F Bake in a preheated oven until golden brown, about 30 to 35 minutes. Icing While the wreath is baking, beat together the milk, confectioners sugar, vanilla extract, and salt. You want the consistency to be thick, but able to be poured. Out of the Oven Remove wreath from oven. Immediately pour 1/2 of the icing on the wreath. Wait 5 minutes and spread the remaining icing on the wreath. Serve warm for best taste and texture.