Cardamom Braid with Almonds Recipe

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Cardamom Braid with Almonds Recipe
Cardamom Braid with Almonds Recipe photo by Taste of Home
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Cardamom Braid with Almonds Recipe

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Publisher Photo
"This version of Finnish 'pulla' has always been an important part of our family celebrations," shares Doris Lystila of Townsend, Massachusetts. "This recipe is special because it can be made in a bread machine. Cooks who do not deal well with yeast dough will find that this adaptation is just what they've been looking for."
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. + rising Bake: 30 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. + rising Bake: 30 min.

Ingredients

  • 1 cup warm fat-free milk (70° to 80°)
  • 1/4 cup butter, softened
  • 2 eggs, lightly beaten
  • 3-3/4 cups bread flour
  • 1/2 cup sugar
  • 1 to 2 teaspoons ground cardamom
  • 1/2 teaspoon salt
  • 2-1/2 teaspoons active dry yeast
  • TOPPING:
  • 1 egg
  • 2 tablespoons water
  • 2 teaspoons sugar
  • 1/4 cup sliced almonds

Directions

In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface; divide into thirds. Shape each into a 20-in. rope. Place ropes on a parchment-lined baking sheet; braid. Pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 30 minutes.
In a small bowl, beat egg and water; brush over dough. Sprinkle with sugar and almonds. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf.
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Cardamom Braid in Light & Tasty February/March 2004, p13

Nutritional Facts

1 each: 141 calories, 4g fat (2g saturated fat), 38mg cholesterol, 99mg sodium, 23g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1 cup warm fat-free milk (70° to 80°)
  • 1/4 cup butter, softened
  • 2 eggs, lightly beaten
  • 3-3/4 cups bread flour
  • 1/2 cup sugar
  • 1 to 2 teaspoons ground cardamom
  • 1/2 teaspoon salt
  • 2-1/2 teaspoons active dry yeast
  • TOPPING:
  • 1 egg
  • 2 tablespoons water
  • 2 teaspoons sugar
  • 1/4 cup sliced almonds
  1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface; divide into thirds. Shape each into a 20-in. rope. Place ropes on a parchment-lined baking sheet; braid. Pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 30 minutes.
  3. In a small bowl, beat egg and water; brush over dough. Sprinkle with sugar and almonds. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf.
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Cardamom Braid in Light & Tasty February/March 2004, p13

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Reviews forCardamom Braid with Almonds

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moekane User ID: 5043138 225694
Reviewed Apr. 30, 2015

"Make this often. Excellent!"

MY REVIEW
jlastov1 User ID: 2803963 144416
Reviewed Jan. 17, 2010

"Delicious! I used the full amount of Cardamom. I will definitely make this recipe again. Thanks."

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