Here's the baked bread. I used the 6-strand braid, just because. I usually just do a simple 3-strand braid, but wanted the plumper loaf. The technique is easy. I watched this video, then found myself repeating the steps aloud as I braided.
Here's the loaf before the egg wash, pearl sugar and baking. You can see the cardamom in it. I grind it in a mortar and pestle and never have the patience to make it really fine. Also, the cardamom I buy at a local Indian food shop is really powerful and I will reduce it a tad next time. If you're using pre-ground, definitely use the full amount.
I used half the dough for the braid, but had a bit of marzipan left over, so I filled this loaf with a made-up mixture of marzipan, butter and melted bittersweet chocolate. It was a bit too gloopy and rolling it was a mess, but the end result was pretty tasty. I used chocolate because I actually made this in February for Lisa's Bread Baking with Chocolate post, which I think was due by the first of March. Oops.
I used this pulla recipe from Julia at Melanger. The filling was equal parts of butter, marzipan and chocolate (about 100 grams each), but next time I will chop the chocolate instead of melting it. To make the swirl, I rolled the dough in a rectangle, spread it with the filling, then rolled it and cut it lengthwise before twisting it up. Joining the ends was tricky, as it there was chocolate everywhere by this point. It looked like this before baking:
Notice that I cropped off the really messy bit. Anyhow, see you next week with the Daring Bakers reveal. I wish I had made more of this to eat while watching Nadal-Djokovic tomorrow. Sigh.