Swedish Braided Cardamom Bread (Kardemummabröd)
Equipment
- Stand mixer with dough hook or knead by hand
- 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!
Nutrition
Serving: 1slice
Servings: 16 slices
