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Cardamom Braids

Total Time

Prep: 25 min. + rising Bake: 25 min.


2 loaves (16 slices each)

This is an old recipe that I like to make for breakfast. Slices are splendid for dunking in a cup of coffee. —Walter Dust, Rapid City, Michigan
Cardamom Braids Recipe photo by Taste of Home
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  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm 2% milk (110° to 115°), divided
  • 1 cup sugar, divided
  • 3 large eggs yolks, room temperature, lightly beaten
  • 1/2 cup butter, softened
  • 1 tablespoon ground cardamom
  • 1/2 teaspoon salt
  • 5 to 6 cups all-purpose flour
  • 2 tablespoons 2% milk


  1. In a large bowl, dissolve yeast in 1/2 cup warm milk. Add 3/4 cup sugar, egg yolks, butter, cardamom, salt, 3 cups of flour and remaining warm milk; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
  3. Punch dough down; divide into 6 pieces. Shape each piece into a 16-in. rope. Place 3 ropes on a greased baking sheet; braid. Pinch ends firmly and tuck under. Repeat with remaining 3 ropes on another baking sheet. Cover and let rise until doubled, about 45 minutes.
  4. Brush braids with milk and sprinkle with remaining sugar. Bake at 350° until golden brown, 25-30 minutes. Remove to wire racks to cool.

Nutrition Facts

1 slice: 135 calories, 4g fat (2g saturated fat), 29mg cholesterol, 73mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 3g protein.

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