Finnish Cardamom Braids Recipe
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 cups warm milk (110° to 115°)
- 3/4 cup sugar
- 1/2 cup butter, softened
- 1-1/2 teaspoons salt
- 3/4 teaspoon ground cardamom
- 2 eggs
- 7 to 8 cups all-purpose flour
- In a bowl, dissolve yeast in warm water. Add milk, sugar, butter, salt, cardamom, eggs and 3 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 lightly floured surface; divide in half. Divide each half into thirds. Shape each piece into a 13-in. rope. Place three ropes on a greased baking sheet. Braid ropes; pinch ends to seal and tuck under. Repeat. Cover and let rise until doubled, about 45 minutes.
- Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Reviews for Finnish Cardamom Braids(6)
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This bread is delicious! I halved the recipe and made it in the bread machine, increasing the cardamom to 1 tsp per loaf and used 2 1/4 tsp of instant yeast instead of active dry. Just before putting the braid in the oven, I brushed it with milk and sprinkled on coarse sugar. I covered it loosely with foil after 20 minutes to prevent over-browning. It was very easy and it tastes fantastic!
This is a GREAT recipe. I chose it over other cardamom bread recipes because it contains more sugar and butter... I made the following modifications:
- make sure to add a protective layer of flour over the butter before adding the hot milk so as not to melt the butter.
- I used much more cardamom (2.5-3 tsp), but that's a matter of personal preference. Even with that much it is not overwhelming, and I used fresh ground.
- I used only 6.5 cups of flour because I wanted a moist loaf.
- In retrospect, I would do two rises before shaping. I kneaded one loaf more than the other and it rose much better; the other was a bit floppy although it still tastes great.
- I did an egg wash and sprinkled with coarse sugar before baking. The egg wash is purely aesthetic but the sugar really adds something.
Thanks for a great recipe!
I bake alot of different breads and this is the first one that I prefer as is instead of toasted. I halfed the recipe since there are only the two of us and it was perfect.
can someone help me. . . can the full recipe of this cardamom bread be done in a bread machine or should I half it. . .
I have been making this recipe for years now, only i double the eggs, it taste oh- oh so good, dough is so easy to work with, braids are gorgeous enough to give it as a gift, and lately i use the breadmaker to make the dough and first rise, then take it out and shape the braid , let it rise the second time and bake it, so much less work, same yummy result, you will not be sorry you made it.