This classic Swedish Cardamom Braid is a delightful treat that fills your kitchen with an intoxicating aroma. The dough is rich and tender, thanks to a combination of milk, oil, and egg, while the warm notes of ground cardamom provide a distinctive Scandinavian flair. Plump raisins are folded into the dough, offering pockets of natural sweetness that balance the subtle spice. Perfect for breakfast with a cup of coffee or as an afternoon snack, this braided loaf is both visually impressive and incredibly comforting. It pairs beautifully with butter, jam, or cheese. The recipe yields a soft, fluffy bread that is best enjoyed fresh from the oven but remains delicious for days.
Swedish Cardamom Braid Abm
Description
This classic Swedish Cardamom Braid is a delightful treat that fills your kitchen with an intoxicating aroma. The dough is rich and tender, thanks to a combination of milk, oil, and egg, while the warm notes of ground cardamom provide a distinctive Scandinavian flair. Plump raisins are folded into the dough, offering pockets of natural sweetness that balance the subtle spice. Perfect for breakfast with a cup of coffee or as an afternoon snack, this braided loaf is both visually impressive and incredibly comforting.Ingredients
Directions
-
Combine the yeast and lukewarm water in a small bowl. Let stand for 5-10 minutes until foamy and dissolved.
-
Heat the milk until scalded (just before boiling), then pour it over the sugar in a large mixing bowl to dissolve.
-
Stir in the salt and vegetable oil. Allow the mixture to cool until lukewarm (about 105-110&# 194;°F) so it does not kill the yeast.
-
Stir the yeast mixture and egg into the cooled milk mixture.
-
Add 3 cups of the flour and the ground cardamom. Beat until smooth and combined.
-
Stir in the raisins and the remaining 1/2 cup of flour, adding more if necessary to form a soft, slightly sticky dough.
-
Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.
-
Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp towel or plastic wrap.
-
Let rise in a warm place for about 1 hour, or until doubled in size.
-
Punch down the dough to release air bubbles. Transfer to a lightly floured surface.
-
Divide the dough into three equal parts. Roll each part into a 10-inch-long strand.
-
Braid the three strands together loosely. Pinch the ends to seal.
-
Place the braided loaf on a lightly oiled baking sheet.
-
Cover loosely with a towel and let rise again for about 1 hour, or until doubled in size.
-
Preheat oven to 350ðF (175ðC).
-
Bake for 30 to 35 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.
-
Cool on a wire rack before slicing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* 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
Storage: Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Substitutions: You can use whole milk or buttermilk for richer flavor. Almonds or walnuts can be added along with the raisins for extra texture.
Tips: Ensure the milk is not too hot when adding the yeast, or it will kill the yeast. If the dough is too sticky, add flour one tablespoon at a time.
Variations: For a sweeter version, brush the top with sugar water or milk before baking for a glossy finish.
