These Cardamom Coffee Cakes are a classic Scandinavian treat, perfect for festive mornings or cozy afternoons. The dough is enriched with butter, egg yolks, and milk, resulting in a tender, slightly sweet crumb that holds up beautifully to the warm, floral aroma of ground cardamom. Braiding the dough creates an elegant presentation, while the simple sugar topping adds a delightful crunch and subtle caramelization during baking. These cakes are best served warm, perhaps alongside a strong cup of coffee or tea. They are a wonderful centerpiece for holiday breakfasts, Christmas gatherings, or any occasion calling for a comforting, homemade dessert. The recipe yields two generous braided loaves, making them ideal for sharing with family and friends.
Cardamom Coffee Cakes
Description
These Cardamom Coffee Cakes are a classic Scandinavian treat, perfect for festive mornings or cozy afternoons. The dough is enriched with butter, egg yolks, and milk, resulting in a tender, slightly sweet crumb that holds up beautifully to the warm, floral aroma of ground cardamom. Braiding the dough creates an elegant presentation, while the simple sugar topping adds a delightful crunch and subtle caramelization during baking. These cakes are best served warm, perhaps alongside a strong cup of coffee or tea. They are a wonderful centerpiece for holiday breakfasts, Christmas gatherings, or any occasion calling for a comforting, homemade dessert. The recipe yields two generous braided loaves, making them ideal for sharing with family and friends.Ingredients
Directions
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Heat the milk until steaming, then let cool until lukewarm (about 105-110°F).
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In a large bowl, crumble the yeast and mix with 1 teaspoon of sugar and the lukewarm milk. Let stand for 5-10 minutes until foamy.
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Stir in 3 cups of the sifted flour and beat until the batter is smooth and thick.
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Cover the bowl tightly and let the batter rise in a warm place until doubled in volume, about 1 to 1 1/2 hours.
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Add the softened butter, remaining sugar, salt, egg yolks, cardamom, and another 3 cups of flour to the risen batter.
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Mix thoroughly until a shaggy dough forms and all ingredients are incorporated.
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Turn the dough out onto a lightly floured surface (using the remaining flour as needed) and knead for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky.
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Place the dough in a lightly greased bowl, turning once to coat the top with oil. Cover well with a damp cloth or plastic wrap.
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Let the dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
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Punch down the dough and turn it out onto a lightly floured surface. Divide the dough in half to make two cakes.
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Cut each half into 3 equal pieces. Roll each piece into a rope about 16 inches long.
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Pinch the tops of the three ropes together. Braid them loosely, then pinch the bottom ends together to seal.
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Place the braid on a parchment-lined baking sheet. Repeat with the second half of the dough to make a second braid on another sheet.
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Cover the braids loosely and let them rise until doubled in volume, about 45 minutes.
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Preheat oven to 375°F (190°C).
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Brush each braid lightly with 1 tablespoon of milk and sprinkle evenly with 3 tablespoons of sugar.
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Bake for 25 to 30 minutes, or until golden brown and the internal temperature reaches 190°F.
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Cool on wire racks for at least 10 minutes before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1101kcal
- % Daily Value *
- Total Fat 24.6g38%
- Saturated Fat 11.2g56%
- Cholesterol 438mg146%
- Sodium 751mg32%
- Total Carbohydrate 188.7g63%
- Dietary Fiber 5.3g22%
- Sugars 38.2g
- Protein 27.4g55%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
