Swedish Cardamom Braids
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (100 To 115 Degree F)|
|Warm milk||1⁄4 Cup (4 tbs) (100 To 115 Degree F)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Ground cardamom||2 1⁄2 Teaspoon|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
|Butter||2 Tablespoon, melted|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Ground cinnamon||2 Teaspoon|
In a large mixing bowl, dissolve yeast in warm water.
Add the milk, butter, sugar, egg yolks, cardamom and salt; mix well.
Add 3 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half.
Divide each half into three portions.
On a lightly floured surface, shape each portion into a i6-in.-long rope.
Place three 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 45 minutes.
Bake at 375° for 20-25 minutes or until golden brown.
Remove from the pans to wire racks.
Brush warm loaves with butter.
Combine the pecans, sugar and cinnamon; sprinkle over loaves.