There are some smells that just instantly transport you, and for me, the rich, warm, citrusy scent of cardamom is one of them. Today, I’m sharing my absolute best Cardamom Bread Recipe. It’s the hallmark of this gorgeous Swedish Kardemummabröd, and it might just be the most flavorful yeast bread I’ve ever made.

My family, being of Swedish descent, has a deep-rooted love for Nordic treats. I grew up enjoying Christmas and holiday favorites like crispy rosettes (a true labor of love!), delicate krumkake, and the soft potato flatbread, lefse. While those classics are beloved, I’ve been working on expanding my Swedish baking repertoire, and this Kardemummabröd recipe absolutely nails it. It yields a rich, soft, and slightly sweet dough that is an absolute dream to work with, making that beautiful three-strand braid incredibly simple. It’s truly the perfect centerpiece for fika (the lovely Swedish tradition of a coffee break) or any afternoon coffee date. Seriously, if you’re looking for a stunning showstopper that tastes even better than it looks, this is it!

Key Baking Tips for the Best Cardamom Bread Recipe

This dough is enriched with milk, butter, and egg, which makes for a flavorful and workable dough, but you’ll want to pay close attention to a few things to guarantee success:

Cardamom is the Star! Please, if you can, use freshly ground cardamom. It makes an enormous difference. If you only have pre-ground, make sure it’s fresh. It’s what gives this bread its signature, irresistible flavor.
Yeast Choice: I love using instant yeast for this recipe—it’s fast and reliable, and you don’t have to proof it! If you use active dry yeast, follow the recipe instructions to proof it in the warm milk first.
Warming the Milk: I find that 2% milk works just perfectly in place of whole milk, and I warm mine to about 120°F (49°C) to get that yeast going. Don’t let it get much hotter than that, though, or you risk killing your yeast.
The Butter: I actually used salted butter in my batch, which gave it a great depth of flavor! I just added the softened butter before I started kneading.

How to Braid Your Cardamom Bread

The dough for this Kardemummabröd is so workable and pliable—it makes braiding surprisingly easy, even for beginners!

Divide and Roll: After the first rise, gently punch down the dough. Divide it into three equal portions (using a kitchen scale for precision helps!) and roll each piece into a uniform strand, about 18-20 inches long. The thickness should be consistent to ensure an even bake.
Secure the Top: Lay the three strands side-by-side on your parchment-lined baking sheet and pinch the top ends together firmly to anchor them.
The Braid: Start by crossing the right strand over the middle strand. Now, cross the left strand over the new middle strand. Repeat this simple sequence: Right over middle, then Left over middle.
Finish: Keep the braid snug but not too tight. When you reach the end, pinch the bottom ends together and tuck them neatly underneath the loaf for a clean finish.

Serving Suggestions

Serve warm with butter, jam, or soft cheese for a classic Swedish fika experience.
Pair with coffee or tea for an authentic Scandinavian break—this bread is the definition of hygge!
It’s perfect for Christmas or Advent celebrations, or as a cozy, show-stopping treat year-round.
Leftovers Alert! The enriched dough makes the best French Toast or Bread Pudding. The cardamom flavor truly shines when it’s transformed!

Storage

Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Freezing: Slices or the whole cooled loaf can be frozen (wrapped tightly in plastic wrap and then foil) for up to 2 months. Thaw at room temperature or warm briefly in the oven before serving.

What Nordic Treat Should I Bake Next?

There’s nothing quite as rewarding as the smell of fresh cardamom bread filling your kitchen, and I truly hope this Cardamom Bread Recipe brings a little piece of that cozy Scandinavian charm to your home. This beautiful, vintage-style loaf is quickly becoming a new favorite in our family’s repertoire, and I know it will be in yours, too.

Now, I want to hear from you! What are your favorite Nordic or Scandinavian treats? Share your must-bake recipes or family traditions in the comments below—I’m always looking to expand my Nordic baking repertoire!

Prep Time:30

Cook Time:30

Rise Time:2

Total Time:3

Servings: slices

EQUIPMENT (affiliate links)

Stand mixer with dough hook or knead by hand
Mixing bowls
Measuring cups & spoons
Baking sheet
Parchment paper
Pastry brush
kitchen scale for best accuracy

Ingredients

For the Dough

1 cup whole or 2% milk, warmed to 100°F (38°C) for active dry or 120°F (49°C) or instant yeast 240g
2 ¼ tsp yeast (instant or active dry)
⅓ cup granulated sugar 65g
4 cups unbleached all-purpose flour, spooned and leveled 500g
1 ½ tsp ground cardamom, preferably freshly ground for best flavor
½ tsp salt
1 large egg room temperature
⅓ cup salted butter, softened 75g

For the Egg Wash

1 large egg
1 tbsp water

For Topping (Optional)

Pearl sugar or sliced almonds for garnish
1 tbsp melted butter for brushing after baking

Instructions

Activate Yeast (If using Active Dry Yeast): In a small bowl, combine warm milk and a pinch of sugar. Sprinkle yeast over the milk and let it sit for 5–10 minutes until foamy. If using instant yeast, skip proofing and combine with dry ingredients.
Mix Dough: In a large bowl, combine flour, sugar, cardamom, and salt. Add the milk/yeast mixture, egg, and butter. Mix until shaggy.
Knead Dough: Knead for 8–10 minutes until smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead for 10–12 minutes. (Dough should be soft and slightly tacky.)
First Rise: Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm, draft-free place for 1 – 1½ hours, or until doubled in size.
Shape/Braid: Gently punch down dough. Divide into three equal portions. Roll each into a 18 – 20 inch strand. Pinch tops together, then braid (right over middle, left over middle). Pinch and tuck ends.
Second Rise: Place braided loaf on a parchment-lined sheet, cover loosely, and let rise for 30–45 minutes until puffy.
Bake: Preheat oven to 375°F (190°C). Whisk egg and water for wash; gently brush loaf. Sprinkle with sugar/almonds. Bake for 25–30 minutes until golden and internal temperature is 190°F (88°C) (Tent with foil if browning too quickly.)
Finish: Let cool on a wire rack for at least 20 minutes before slicing.

Notes

Fresh Cardamom: Grind whole cardamom pods for the best flavor.
Dough Texture: The dough should be soft and slightly tacky but not sticky. Add flour or milk as needed.
Make Ahead: Prepare dough the night before, let it rise slowly in the fridge, and shape/bake the next day.
Leftovers: Excellent for French Toast or Bread Pudding!

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Cardamom Bread Recipe: Braided Swedish Kardemummabröd