SWEDISH CARDAMOM BRAID
Make and share this Swedish Cardamom Braid recipe from Food.com.
Provided by pattikay in L.A.
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- In a mixing bowl, measure 1 cup flour and add the dry ingredients.
- Blend with a wooden spoon. pour in the hot water and stir with 25 strong strokes, or for 2 minutes with the mixer flat beater.
- Cut the soft butter into several pieces and drop into the batterlike dough.
- Add the egg, cardamom and raisins.
- Stir in additional flour, 1/4 cup at a time, first with the spoon and then by hand, or with the beater and then the dough hook.
- The dough will form a rough mass and clean the sides of the bowl.
- Because of the large amount of butter, the dough will not be sticky. It should be firm, but not stiff.
- Turn the dough out onto a floured work surface. With a strong push turn fold action, knead till the dough is smooth and elastic, about 8 minutes, or knead with the mixer under the dough hook for the same length of time.
- Return the dough to the bowl; cover with plastic wrap and put aside at room temperature till the dough has doubled in volume, about 1 hour.
- Punch down the dough and turn it onto a floured surface; knead briefly to work out air bubbles.
- Divide the dough into 3 equal parts. Roll each part under your palms into a strand 14 inches long.
- Beginning in the middle of the strands, braid loosely to one end. Reverse the loaf and again braid from middle to end.
- Pinch the ends closed and place on a baking sheet.
- Cover the dough with wax paper and leave till doubled in bulk and puffy to the touch, about 1 hour.
- Preheat oven to 350°F 20 minutes before baking.
- Before baking, brush the braid with the egg white glaze.
- Bake till the crust is rich brown, about 45 minutes.
- A wooden toothpick inserted in the center should come out clean.
- Remove braid from the oven. Use a metal spatula to lift it off the baking sheet, because the hot loaf will be fragile and might break.
- Cool on a wire rack.
- This bread keeps well and toasts beautifully and also freezes well.
CARDAMOM BRAID BREAD
I came across this recipe in 1983 and have been making it for the holidays ever since. One year I gave away 20 loaves! —Rita Bergman, Olympia, Washington
Provided by Taste of Home
Time 50m
Yield 2 loaves (20 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2 cups flour, yeast, cardamom and salt. In a small saucepan, heat 1-1/2 cups milk, butter and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. , Brush with remaining milk and sprinkle with sugar. Bake at 375° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 91mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
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