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Swedish Cardamom Braids

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Ingredients
  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)
  Egg yolks 3
  Ground cardamom 2 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  All purpose flour 5 1⁄2 Cup (88 tbs)
For topping
  Butter 2 Tablespoon, melted
  Chopped pecans 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Ground cinnamon 2 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cardamom

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