This Swedish Cardamom Braid is a delightful treat that captures the essence of Scandinavian baking. The dough is rich and tender, infused with the distinct, spicy warmth of ground cardamom and studded with sweet raisins. The braided design makes it perfect for holiday tables, Sunday brunches, or simply enjoying with a cup of coffee. While it requires patience for the rising times, the process is straightforward and rewarding. The result is a soft, aromatic bread that is beautiful to look at and delicious to eat. It pairs wonderfully with butter, jam, or cheese, making it a versatile addition to any meal.
Swedish Cardamom Braid
Description
This Swedish Cardamom Braid is a delightful treat that captures the essence of Scandinavian baking. The dough is rich and tender, infused with the distinct, spicy warmth of ground cardamom and studded with sweet raisins. The braided design makes it perfect for holiday tables, Sunday brunches, or simply enjoying with a cup of coffee. While it requires patience for the rising times, the process is straightforward and rewarding. The result is a soft, aromatic bread that is beautiful to look at and delicious to eat. It pairs wonderfully with butter, jam, or cheese, making it a versatile addition to any meal.Ingredients
Directions
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Combine the active dry yeast and lukewarm water in a small bowl.
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Let stand until the yeast is fully dissolved and frothy.
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Pour hot milk over sugar in a large mixing bowl to dissolve the sugar.
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Add salt and vegetable oil to the milk mixture.
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Allow the mixture to cool until it is warm to the touch.
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Stir in the yeast mixture, egg, 3 cups of flour, and ground cardamom.
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Add raisins and enough remaining flour to form a soft dough.
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Beat the dough until it is smooth.
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Turn the dough out onto a lightly floured surface.
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Knead the dough until it is smooth and elastic.
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Place the dough in a lightly oiled bowl.
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Cover with a damp towel and let rise in a warm place until doubled in size, about 1 hour.
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Punch down the dough to release air bubbles.
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Transfer the dough to a lightly floured surface.
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Divide the dough into three equal parts.
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Roll each part into a 10-inch-long strand.
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Braid the three strands together loosely.
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Place the braid on a lightly oiled baking sheet.
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Cover and let rise in a warm place until doubled, about 1 hour.
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Bake in a preheated 350-degree oven for 30 to 35 minutes until golden brown.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 9.4kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 15.6mg1%
- Total Carbohydrate 1.9g1%
- Dietary Fiber 0.2g1%
- Sugars 0.0g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the water for the yeast is between 105-110&# 194;°F to activate it properly without killing the yeast.
The milk mixture must be cooled before adding the yeast and egg, or the heat may deactivate the yeast or cook the egg.
If the dough feels too sticky, add more flour one tablespoon at a time. If it feels too stiff, add a little more milk.
You can substitute dark raisins with golden raisins, chopped dried apricots, or currants for a variation.
For a shiny finish, brush the baked braid with melted butter immediately after removing it from the oven.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
