This braided cardamom bread is a fragrant and visually stunning treat that brings a touch of elegance to any meal.
The combination of warm spices, like freshly ground cardamom and optional orange zest, makes each bite aromatic and comforting.
Beyond its irresistible flavor, this bread offers nutritional value: eggs and milk provide high-quality protein, while butter contributes satisfying healthy fats.
Its moderate sugar content keeps it indulgent without being overwhelming.
Perfect for breakfast, brunch, or as a snack, it’s a versatile recipe that can be prepared ahead, frozen, and enjoyed anytime.
The bread’s soft, fluffy texture and rich flavor make it a crowd-pleaser, ideal for everyday baking or special occasions.
Its hands-on process—kneading, braiding, and baking—offers both a rewarding experience and a visually impressive result, making it as fun to make as it is to eat.
Must-Have Tools for Perfect Results
Mixing Bowl (Large, Heat-Resistant)
Ideal for combining ingredients and proofing yeast. Its spacious design ensures ingredients mix evenly, and it doubles as a prep station for other baking tasks.
Pastry Board or Floured Surface
Provides a smooth, non-stick area to knead and shape dough, ensuring consistent texture and elasticity. Useful for rolling pastries, pizza, or pasta.
Baking Sheet (Greased or Lined):
Essential for baking the braided bread evenly. Its versatility makes it perfect for cookies, roasted vegetables, or sheet-pan meals.
Pastry Brush
Used to coat the dough with an egg wash, giving the bread a glossy, golden-brown finish. Also handy for glazing, buttering, or applying sauces in various recipes.
Wire Cooling Rack
Allows baked goods to cool evenly and prevent sogginess. A must-have for cakes, breads, and cookies, promoting optimal texture and presentation.
Fluffy Swedish Cardamom Bread
Equipment
- 1 Large mixing bowl
- Pastry Board or Floured Surface
- Baking Sheet
- Pastry brush
- Wire cooling rack
Ingredients
- 1/2 cup 1 stick butter
- 1 package active dry or compressed yeast
- 3 tablespoons warm water lukewarm for compressed yeast
- 2 eggs beaten
- 1 cup milk scalded and cooled
- 1/2 cup sugar
- 1/2 teaspoon Kosher salt
- 1 teaspoon fresh ground cardamom about 10 pods
- Grated peel of 1 orange optional
- About 5 cups unsifted all-purpose flour
- 1 egg yolk
- 1 tablespoon milk
Instructions
- Prepare Butter and Yeast: Begin by gently melting the butter in a small saucepan or microwave-safe bowl and set it aside to cool slightly. In a separate small bowl, dissolve the active dry or compressed yeast in warm water, ensuring it’s just lukewarm so the yeast activates without killing it. Let it sit for a few minutes until it becomes frothy, signaling that it’s ready to use.
- Combine Wet Ingredients: In a large mixing bowl, combine the beaten eggs, scalded and cooled milk, sugar, salt, and freshly ground cardamom. If you’re using orange zest, add it here for a bright, fragrant note. Stir in the cooled melted butter and the frothy yeast mixture until all ingredients are well incorporated.
- Mix and Knead Dough: Gradually add the all-purpose flour, one cup at a time, stirring continuously until the dough becomes soft and starts pulling away from the sides of the bowl. Turn the dough onto a lightly floured surface and knead for 8–10 minutes, working it until it’s smooth, elastic, and slightly tacky but no longer sticks to your fingers.
- First Rise: Shape the kneaded dough into a smooth ball and place it in a greased mixing bowl. Cover it with a clean kitchen towel or plastic wrap and place it in a warm, draft-free area. Let the dough rise for about 2 hours, or until it has doubled in volume, which ensures a light, airy texture.
- Shape and Braid: Punch down the risen dough and divide it into two equal portions. Then divide each portion into thirds and roll each piece into long strands, 18–24 inches in length, keeping them uniform. Place three strands on your work surface, cross in the center, and braid tightly to each end. Form each braid into a ring, pinch the ends together, and transfer to a greased baking sheet.
- Second Rise and Egg Wash: Cover the braided rings lightly with wax paper or a kitchen towel and allow them to rise again in a warm place for 2–2.5 hours, until nearly doubled in size. While waiting, prepare an egg wash by beating the egg yolk with 1 tablespoon of milk. Once risen, gently brush each braid with the mixture to create a glossy, golden crust when baked.
- Bake and Cool: Preheat your oven to 350°F (175°C). Bake the bread for approximately 40 minutes or until the crust is medium brown and a thermometer inserted into the center reads 200°F. Once baked, remove the bread from the oven and transfer it to a wire cooling rack. Let it cool slightly, then slice and serve warm, or store airtight for later enjoyment; it also freezes beautifully for meal prep.
Notes
- For best flavor, use fresh cardamom pods and grind them just before adding to the dough.
- Scalding the milk helps create a tender crumb by inactivating enzymes that can weaken gluten.
- Ensure yeast water is lukewarm, not hot, to properly activate without killing the yeast.
- Braids can be shaped ahead of time and refrigerated for a few hours before baking.
- Brush the egg wash gently to avoid deflating the risen dough.
- Optional orange zest adds a bright, citrusy note that complements the warm cardamom flavor.
- This bread freezes well; wrap tightly in aluminum foil or an airtight container.
Chef’s Secrets For Perfect Braids
The secret to a beautifully braided cardamom bread lies in proper dough handling.
Kneading until smooth and elastic develops gluten, ensuring a soft, airy texture.
Allowing two rises gives the bread a light, tender crumb.
When braiding, make sure strands are evenly sized and tension is consistent to avoid uneven baking.
Using fresh spices, like cardamom pods, enhances aroma and flavor far more than pre-ground versions.
A gentle, even egg wash ensures a glossy golden finish without cracking the crust.
Finally, patience is key—rushing the rising process may lead to a dense loaf, so embrace the slow magic of traditional bread-making.
Serving Suggestions For Every Occasion
Braided cardamom bread is versatile and pairs well with both sweet and savory accompaniments.
Serve warm with butter, honey, or cream cheese for breakfast or brunch.
It also makes an elegant addition to holiday spreads or festive gatherings, topped with slivered almonds or a light sugar glaze.
Pair slices with coffee, tea, or a fresh fruit compote for a balanced, satisfying snack.
For a savory twist, lightly toast slices and serve alongside cheese, smoked salmon, or avocado for a brunch treat.
This bread’s delicate flavor allows it to complement a variety of meals and occasions effortlessly.
Storage Tips To Keep Fresh
To maintain softness, store the cooled bread in an airtight container at room temperature for up to three days.
For longer storage, freeze the braided bread wrapped tightly in foil or plastic wrap; it will keep well for up to three months.
When ready to enjoy, thaw overnight in the refrigerator or rewarm gently in the oven at 300°F (150°C) for 10–15 minutes.
Avoid refrigerating at room temperature, as this can dry out the bread.
Always brush with a little melted butter after warming to restore the original soft texture and shine.
Frequently Asked Questions Answered Clearly
1. Can I use a stand mixer for kneading?
Yes! A stand mixer fitted with a dough hook can save time and effort. Knead on medium speed for 5–7 minutes until the dough is smooth and elastic, then proceed with rising.
2. Can I substitute milk for a plant-based alternative?
Absolutely. Use unsweetened almond, oat, or soy milk, scalded and cooled, to maintain tenderness. The flavor will be slightly different, but the dough texture and rise remain excellent.
3. How do I know when the bread is fully baked?
Look for a medium golden-brown crust and an internal temperature of 200°F. Tapping the bottom should produce a hollow sound, indicating it’s fully cooked inside.
4. Can I prepare the braids in advance?
Yes, shape and cover the braids, then refrigerate for a few hours. Allow them to rise at room temperature before baking, ensuring the texture remains light and fluffy.
5. How can I add extra flavor variations?
Try sprinkling slivered almonds, pearl sugar, or a light glaze over the bread before or after baking. You can also infuse the dough with orange or lemon zest to complement the cardamom flavor.
This recipe has been adapted and simplified from the original version by silkroaddiary. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
