For the Pastry Dough
1 C warm (~100°) whole milk
3 T butter, softened
1 t vanilla
2 ¼ t (or 1 packet) active dry yeast
3 C all-purpose flour
¼ C sugar
½ t ground cardamom
1 t kosher salt (or ½ teaspoon fine sea salt)
For the Marionberry Jam
1 C frozen Oregon marionberries (or blackberries)
⅓ C sugar
For the Cardamom Sugar
½ C sugar
¾ t ground cardamom
In the bowl of an electric stand mixer with the dough hook attached, combine the pastry ingredients. Mix on medium until fully combined, then increase speed to medium-high and knead for 7-8 minutes, until a soft and springy dough is formed. [If not using a stand mixer, stir the ingredients together in a large mixing bowl until a shaggy dough is formed, then knead for 10 minutes on a lightly floured surface until a soft and springy dough is formed.] Move the dough ball to a buttered bowl, drape a sheet of plastic wrap on top, and allow the dough to rise in a warm, draft-free spot until doubled in size, 1-1 ½ hours.
While the dough is rising, make the jam by combining the berries and sugar in a small saucepan set over medium heat. Bring to a simmer and cook gently for 20 minutes, mashing the berries with a wooden spoon as they soften, until a loose jam is formed. Remove from heat and set aside.
Make the cardamom sugar in a wide, shallow pan or bowl by stirring together the sugar and cardamom. Set aside.
When the dough has risen, line two baking sheets with parchment paper. Move the oven racks to the middle and lower-third of the oven and preheat the oven to 350°.
Gently pull the dough from the bowl onto a lightly floured surface. Cut the ball in half, then cut each half into thirds, so you have six dough balls. Working one at a time, roll each ball into a rectangle roughly 10” long, 5” wide, and ¼” thick. Spread the rectangle with 1 tablespoon of marionberry jam, then roll it up toward you (to keep the counter from getting too sticky) like a Swiss roll to form a 10”-long log. If it sticks, use a bench scraper to help guide the dough into a log.
With a sharp knife, cut the log down the center lengthwise to form two 10”-long half-logs. With the cut side facing up, fold the dough in half like a hair pin and then twist or fold the two ends over each twice like a two-stranded braid. Lay the twist in the bowl of cardamom sugar, and sprinkle the cardamom sugar on top to evenly coat, then transfer to the parchment lined sheet. Repeat the process for remaining dough balls, leaving about 2” of space between pastries.
Loosely drape plastic wrap over the pastries and allow them to rise a second time, for 45 minutes. Remove the plastic wrap and bake for 15-20 minutes, rotating the pans halfway through baking, until lightly golden brown on top.
Transfer to a rack and allow to cool for 15 minutes before serving. If desired, dust with additional cardamom sugar while the twists are cooling.