Fluffy Swedish Cardamom Bread
Fluffy, aromatic braided cardamom bread with optional orange zest, enriched with eggs, milk, and butter. Soft, lightly sweet, and golden-baked, this versatile bread is perfect for breakfast, snacks, or festive occasions.
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.