Cardamom Wreath Recipe
Cardamom Wreath Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This lovely ring has a sweet spicy flavor, and the pretty shape makes it a special treat to serve at Christmas dinner with Cardamom Butter. I've been cooking since I was very young, and yeast breads are my favorite things to bake. -Judy Wilson, Vermont, Illinois
MAKES:
32 servings
TOTAL TIME:
Prep: 50 min. + rising Bake: 25 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 50 min. + rising Bake: 25 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 4 eggs
  • 1 can (12 ounces) evaporated milk
  • 1/4 cup sour cream
  • 1 tablespoon grated orange peel
  • 2-1/4 teaspoons ground cardamom
  • 2 teaspoons salt
  • 7 to 7-1/2 cups all-purpose flour
  • 1 tablespoon 2% milk
  • Toasted sliced almonds
  • Coarse or granulated sugar
  • CARDAMOM BUTTER:
  • 2 cups butter, softened
  • 1/4 cup confectioners' sugar
  • 1-1/2 teaspoons grated orange peel
  • 1 to 1-1/2 teaspoons ground cardamom
  • 1/2 teaspoon ground nutmeg

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, cream butter and sugar until light and fluffy. Beat in 3 eggs, evaporated milk, yeast mixture, sour cream, orange peel, 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 hour.
Punch dough down; turn onto a floured surface. Divide into six portions. Cover and let rest for 10 minutes.
Shape each portion into a 24-in. rope. Place three ropes on a greased baking sheet and braid. Form into a ring; pinch ends tightly together. Repeat with remaining dough. Cover and let rise until almost doubled, about 45 minutes.
Beat milk and remaining egg; brush over wreaths. Sprinkle with almonds and sugar. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
Meanwhile, in a large bowl, beat cardamom butter ingredients until blended. Serve with bread. Yield: 2 loaves (2 cups butter).
Originally published as Cardamom Wreath in Taste of Home December/January 2002, p27

Nutritional Facts

1 each: 277 calories, 16g fat (10g saturated fat), 70mg cholesterol, 313mg sodium, 28g carbohydrate (7g sugars, 1g fiber), 5g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 4 eggs
  • 1 can (12 ounces) evaporated milk
  • 1/4 cup sour cream
  • 1 tablespoon grated orange peel
  • 2-1/4 teaspoons ground cardamom
  • 2 teaspoons salt
  • 7 to 7-1/2 cups all-purpose flour
  • 1 tablespoon 2% milk
  • Toasted sliced almonds
  • Coarse or granulated sugar
  • CARDAMOM BUTTER:
  • 2 cups butter, softened
  • 1/4 cup confectioners' sugar
  • 1-1/2 teaspoons grated orange peel
  • 1 to 1-1/2 teaspoons ground cardamom
  • 1/2 teaspoon ground nutmeg
  1. In a small bowl, dissolve yeast in warm water. In a large bowl, cream butter and sugar until light and fluffy. Beat in 3 eggs, evaporated milk, yeast mixture, sour cream, orange peel, cardamom, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. 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.
  3. Punch dough down; turn onto a floured surface. Divide into six portions. Cover and let rest for 10 minutes.
  4. Shape each portion into a 24-in. rope. Place three ropes on a greased baking sheet and braid. Form into a ring; pinch ends tightly together. Repeat with remaining dough. Cover and let rise until almost doubled, about 45 minutes.
  5. Beat milk and remaining egg; brush over wreaths. Sprinkle with almonds and sugar. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
  6. Meanwhile, in a large bowl, beat cardamom butter ingredients until blended. Serve with bread. Yield: 2 loaves (2 cups butter).
Originally published as Cardamom Wreath in Taste of Home December/January 2002, p27

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