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 Eggland's Best 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(4)
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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.
I am very familiar with this recipe, as I have been living in Finland for many years. If you can use a coarsely ground cardamom, the flavor is much better than with the finely ground. We can buy it in a coarse grind here. We call this "pulla" in Finnish. Before baking, I brush with beaten egg and sprinkle with coarsly ground sugar. It is best fresh, but you can dunk it in your coffee if it is getting a bit dry. It also makes a very nice bread pudding. We also use the same dough to make a variety of sweet buns. You can roll this out, spread with butter and cinnamon-sugar and roll into a log. Then slice it into pinwheel and bake. The possibilities are endless!