A slightly sweet, aromatic bread (sweetened with maple syrup and erythritol) flavored with the unique scent of cardamom and orange peel for the New Year or for a mid afternoon snack or lunch-box treat. You can bake this braided or in a cake pan. For a more traditional cardamom bread, use walnut instead of the raisin filling.
- The night before preparing the rolls, soak raisins in orange juice or rum in your refrigerator.
- Whisk the dried yeast, coconut milk and maple syrup in a jug. Set aside for 10 minutes or until frothy.
- Combine the flours, cardamom powder and salt in the mixing bowl of your stand mixer fitted with a dough hook. Make a well in centre. Add the yeast mixture, melted coconut oil, and orange rind. Stir at low speed until the ingredients roughly combined, about 3 minutes. Increase speed to medium, and knead the dough until smooth and elastic, about 5 minutes.
- Place in a greased bowl and cover with plastic wrap. Set aside to let rise for 60-90 minutes or until doubled in size. Punch the dough down and let rest 10 minutes.
- Combine cardamom, cinnamon and erythritol granules in a small bowl. Drain the soaked raisins and reserve 1 tablespoon of the soaking liquid.
- Roll the dough out to approximately a 36cm x 24cm rectangle. Sprinkle the rectangle with the spice mixture and raisins.
- Roll up, starting at the long side, and pinch edges firmly to seal. Cut the roll into 8 slices. Place the slices, cut side down, in a 26-cm round pan lined with parchment paper. Let rise in warm place until doubled in size, about an hour.
- Preheat oven to 190C/375F. Brush the top with reserved soaking liquid and sprinkle the hemp seeds over. Bake for 25 minutes or until light golden brown. Drizzle the melted white chocolate over warm rolls. Enjoy!