Swedish Cardamom Braids Recipe
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1-1/4 cups warm 2% milk (110° to 115°)
- 1/2 cup butter, softened
- 1/3 cup sugar
- 3 egg yolks
- 2-1/2 teaspoons ground cardamom
- 1/8 teaspoon salt
- 5 to 5-1/2 cups all-purpose flour
- 2 tablespoons butter, melted
- 1/4 cup chopped pecans
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
- 1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolks, cardamom, salt and 3 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; divide in half. Divide each half into three portions. On a lightly floured surface, shape each portion into a 16-in.-long 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 45 minutes.
- 4. Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Brush warm loaves with butter. Combine the pecans, sugar and cinnamon; sprinkle over loaves. Yield: 2 loaves (12 slices each).
1 slice: 175 calories, 7g fat (3g saturated fat), 39mg cholesterol, 54mg sodium, 25g carbohydrate (5g sugars, 1g fiber), 4g protein
Reviews for Swedish Cardamom Braids
"This bread tasted great! I had a hard time getting the topping to stick better. A lot of it crumbled off every time we sliced it. My husband liked to toast thick slices under the broiler and butter them. Perfect with a cup of coffee."
"I love this! It tastes like a slightly spicier cinnamon raisin bread (probably because I added 1/2 cup of raisins). After I made it the first time, I made it again the next day! My entire family loves it. It's GREAT!"
"I made this for my husband's Swedish grandmother and she loved it. It is not supposed to be overly sweet (that's the American expectation). The topping adds enough sweetness for me. Spicy, fluffy light, fabulous! I would make this every week if I could."
"My husband grew up with "Swedish Coffee Cake", and he loves this. He said it tastes just like what his mom always bought at the Swedish bakery. I would prefer a sweeter treat, but this is not supposed to be sweet. I make it often for him."
"It tasted like there was something missing... almost like it should taste sweeter."