Swedish Braided Cardamom Bread (Kardemummabröd)

Prep Time:30

Cook Time:30

Rise Time:2

Total Time:3

Servings: slices

1 c. (240 g) whole or 2% milk warmed to 100°F for active dry or 120°F for instant yeast
2 ¼ tsp yeast instant or active dry
⅓ c. (65 g) granulated sugar
4 c. (500 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
1 ½ tsp ground cardamom freshly ground for best flavor
½ tsp salt
1 large egg room temperature
⅓ c. (75 g) salted butter softened

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.

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!