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Cardamom Braids

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

40 ServingsPrep: 35 min. Bake: 20 min.

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

2 of 2

Cardamom Braids (continued)

Directions (continued)

375° for 20-25 minutes or until golden brown. Remove from pans
to wire racks. Yield: 4 loaves.

Nutrition 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.