This is an old recipe that I like to make for breakfast. The bread is great for dunking in a cup of coffee.
- 1 package (1/4 ounce) active dry yeast
- 1-1/2 cups warm milk (110° to 115°), divided
- 1 cup sugar, divided
- 3 eggs yolks, lightly beaten
- 1/2 cup butter, softened
- 1 tablespoon ground cardamom
- 1/2 teaspoon salt
- 5 to 6 cups all-purpose flour
- 2 tablespoons milk
- In a large bowl, dissolve yeast in 1/2 cup warm milk. Add 3/4 cup sugar, egg yolks, butter, cardamom, salt, 3 cups of flour and remaining warm milk; 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; divide into six pieces. Shape each piece into a 16-in. rope. Place three ropes on a greased baking sheet; braid. Pinch ends firmly and tuck under. Repeat with remaining three ropes on another baking sheet. Cover and let rise until doubled, about 45 minutes.
- Brush braids with milk and sprinkle with remaining sugar. Bake at 350° for 25-30 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Cardamom Braids in Country December/January 2000, p49
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