Cardamom Braids Recipe

Cardamom Braids Recipe photo by Taste of Home

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I came across this recipe in 1983 and have been making it for Christmas ever since. One year, I gave away 20 loaves!

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Cardamom Braids Recipe

Prep: 30 min. + rising Bake: 20 min. + cooling

Yield: 40 Servings

30 20 50

Ingredients

6 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons ground cardamom
1 teaspoon salt
1-1/2 cups plus 2 tablespoons milk, divided
1/2 cup butter, cubed
1/2 cup honey
2 eggs
2 tablespoons sugar

Directions

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, 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 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 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 30 minutes.
Brush with remaining milk and sprinkle with sugar. Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (20 slices each).

Nutritional Facts 1 serving (1 slice) equals 114 calories, 3 g fat (2 g saturated fat), 18 mg cholesterol, 91 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cardamom Braids in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p51