Cardamom Braids Recipe

Cardamom Braids Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This treasured recipe reflects my Norwegian heritage. The subtle hint of cardanom is undeniably good. —Sally Nelson, Tempe, Arizona

[X]

Rate Cardamom Braids Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cardamom Braids Recipe

Prep: 35 min. Bake: 20 min.

Yield: 40 Servings

35 20 55

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1-1/2 cups sugar
1/2 cup butter, softened
3 eggs
2 teaspoons ground cardamom
1/2 teaspoon salt
9 to 10 cups all-purpose flour
Additional sugar

Directions

In a bowl, dissolve yeast in warm water. Add warm milk, sugar, butter, 2 eggs, cardamom, salt and 6 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 1-1/4 hours.
Punch dough down; cover and let rest for 10 minutes. Divide into fourths. Divide each portion into thirds; shape each into a 12-in. 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 in a warm place until nearly doubled, about 45 minutes.
Beat remaining egg; brush over loaves. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Yield: 4 loaves.

Nutritional Facts 1 serving (1 slice) equals 164 calories, 3 g fat (2 g saturated fat), 23 mg cholesterol, 63 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cardamom Braids in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p51