Cardamom Coffee Braid Recipes

FINNISH CARDAMOM BREAD (NISU)

Steps:

• Brush a large bowl with butter. In a small bowl, combine yeast and water. In another bowl, whisk together flour, cardamom, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat granulated sugar with egg on medium-high until pale and fluffy, 2 minutes. Reduce speed to low; add evaporated milk and yeast mixture and beat well. Switch to bread-hook attachment. Add flour mixture; mix until a shaggy dough forms. Continue to mix on medium-low, scraping sides of bowl and removing dough from hook a few times, until soft and pliable, 8 to 10 minutes. Mix in butter, 1 tablespoonat a time, until combined.Continue mixing until onlya sheen of butter slicks bowl.
• Transfer dough to a clean surface; knead a few times to form into a ball. Transfer to preparedlarge bowl; cover top with plastic wrap. (Dough can be made to this point and refrigerated up to 1 day.) Let rise in a warm place until doubled in size, 60 to 90 minutes.
• Preheat oven to 350 degrees. Punch down dough; divide into 4 equal pieces and cover with a clean towel. Remove one piece; roll into a 1-inch-thick, 18-inch-long rope. Repeat with remaining pieces.
• To make a 4-rope braid, lay ropes evenly side by side, then pinch at the top to connect. Take rope farthest to the right and cross it over second rope, so it is now the second rope. Take ropefarthest to the left and cross it over third rope, then take second rope and cross it over third.Repeat pattern to create a 12-inch-long loaf. Tuck ends and sides under; transfer to a parchment-lined baking sheet and cover with a clean towel. Let rise in a warm place until not quite doubled in size, 25 to 30 minutes.
• Whisk yolk and whole milk to combine. Brush loaf with egg wash; sprinkle with pearl sugarand almonds. Bake, rotating once, until evenly golden and a thermometer inserted in center registers between 205 degrees and 210 degrees, 30 to 40 minutes. Transfer to a wire rack; let cool completely before slicing. Nisu is best the same day, but can be wrapped in plastic at room temperature up to 1 day.

SWEDISH CARDAMOM BRAIDS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolks, cardamom, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Divide each half into three portions. On a lightly floured surface, shape each portion into a 16-in.-long rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Brush warm loaves with butter. Combine the pecans, sugar and cinnamon; sprinkle over loaves.

CARDAMOM BRAIDS

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm milk. Add 3/4 cup sugar, egg yolks, butter, cardamom, salt, 3 cups of flour and remaining warm milk; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down; divide into 6 pieces. Shape each piece into a 16-in. rope. Place 3 ropes on a greased baking sheet; braid. Pinch ends firmly and tuck under. Repeat with remaining 3 ropes on another baking sheet. Cover and let rise until doubled, about 45 minutes. , Brush braids with milk and sprinkle with remaining sugar. Bake at 350° until golden brown, 25-30 minutes. Remove to wire racks to cool.

NORWEGIAN CARDAMOM BREAD BRAIDS

Steps:

• In a bowl, dissolve yeast in warm water. Add warm milk, sugar, butter, 2 eggs, cardamom, salt and 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down; cover and let rest for 10 minutes. Divide into fourths. Divide each portion into thirds; shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 45 minutes., Preheat oven to 375°. Beat remaining egg; brush over loaves. Sprinkle with sugar. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks.

BREAD MACHINE SWEDISH COFFEE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• When the dough cycle has finished, divide into three equal portions. Roll each piece into a rope 12 to 14 inches long. Lay the three ropes side by side, then braid together. Tuck the ends underneath, and place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in bulk.
• Preheat oven to 375 degrees F (190 degrees C).
• Brush the braid with beaten egg white and sprinkle with pearl sugar. Bake in preheated oven until golden brown, 20 to 25 minutes.

SWEDISH CARDAMOM BRAID

Steps:

• In a mixing bowl, measure 1 cup flour and add the dry ingredients.
• Blend with a wooden spoon. pour in the hot water and stir with 25 strong strokes, or for 2 minutes with the mixer flat beater.
• Cut the soft butter into several pieces and drop into the batterlike dough.
• Add the egg, cardamom and raisins.
• Stir in additional flour, 1/4 cup at a time, first with the spoon and then by hand, or with the beater and then the dough hook.
• The dough will form a rough mass and clean the sides of the bowl.
• Because of the large amount of butter, the dough will not be sticky. It should be firm, but not stiff.
• Turn the dough out onto a floured work surface. With a strong push turn fold action, knead till the dough is smooth and elastic, about 8 minutes, or knead with the mixer under the dough hook for the same length of time.
• Return the dough to the bowl; cover with plastic wrap and put aside at room temperature till the dough has doubled in volume, about 1 hour.
• Punch down the dough and turn it onto a floured surface; knead briefly to work out air bubbles.
• Divide the dough into 3 equal parts. Roll each part under your palms into a strand 14 inches long.
• Beginning in the middle of the strands, braid loosely to one end. Reverse the loaf and again braid from middle to end.
• Pinch the ends closed and place on a baking sheet.
• Cover the dough with wax paper and leave till doubled in bulk and puffy to the touch, about 1 hour.
• Preheat oven to 350°F 20 minutes before baking.
• Before baking, brush the braid with the egg white glaze.
• Bake till the crust is rich brown, about 45 minutes.
• A wooden toothpick inserted in the center should come out clean.
• Remove braid from the oven. Use a metal spatula to lift it off the baking sheet, because the hot loaf will be fragile and might break.
• Cool on a wire rack.
• This bread keeps well and toasts beautifully and also freezes well.

CARDAMOM BRAID BREAD

Steps:

• In a large bowl, combine 2 cups flour, yeast, cardamom and salt. In a small saucepan, heat 1-1/2 cups milk, butter and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. , Brush with remaining milk and sprinkle with sugar. Bake at 375° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

FINNISH CARDAMOM BRAIDS

Steps:

• In a bowl, dissolve yeast in warm water. Add milk, sugar, butter, salt, cardamom, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each half into thirds. Shape each piece into a 13-in. rope. Place three ropes on a greased baking sheet. Braid ropes; pinch ends to seal and tuck under. Repeat. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

FINNISH COFFEE BREAD (TRADITIONAL)

Steps:

• Dissolve yeast in warm water in a large bowl.
• Stir in milk, sugar, salt, cardamom, 4 eggs, and 2 cups of flour.
• Stir until dough is smooth.
• Add 3 cups of flour and stir well.
• Stir in melted butter or margarine.
• Stir in 2-3 cups more flour or until you have a stiff dough.
• Turn dough out onto a floured bread board and cover with inverted bowl.
• Let rest for 15 minutes.
• Knead dough until smooth and satiny (8-10 minutes).
• Place dough in large lightly greased bowl, turning to grease top.
• Cover with plastic wrap and/or towel.
• Let dough rise in a warm place until doubled (1-2 hours).
• Punch dough down.
• Let dough rise again until almost double (30 minutes- 1 hour).
• Turn out onto floured board.
• Divide dough into thirds, working with only one third at a time.
• Divide (one- third of dough) into three parts.
• With your hands roll each part into one 18"strand.
• Braid the three stands together to form one braid, tucking ends under.
• Place on lightly greased cookie sheet.
• Let rise 20-30 minutes until puffy.
• Repeat with other two parts (each one-third of original dough).
• You will have three braids when finished.
• Brush braids with beaten egg and sprinkle with sugar.
• Bake in 400°F oven for 20-30 minutes or until braids are light brown.

SWEDISH CARDAMOM BREAD

Steps:

• Grease a large bowl; set aside.
• In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Stir honey, sugar, and salt into scalded milk; cool to lukewarm. Add milk mixture and 2 cups flour to dissolved yeast; beat until smooth. Add butter, eggs, cardamom, and raisins, beating until thoroughly blended. Stir in enough remaining flour to make a soft dough. Turn out onto a well floured board; knead 8 to 10 minutes until smooth and elastic. Place in prepared bowl; grease top lightly. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.
• Spray a large baking sheet with non-stick vegetable spray.
• Punch dough down; knead briefly. Divide dough into 6 equal pieces; roll each piece into a 14-inch rope. Place 3 ropes side-by-side and braid, pinching ends together to seal. Place on prepared baking sheet. Repeat with remaining 3 ropes. Grease tops lightly. Cover; let rise until doubled, about 1 hour.
• Preheat oven to 350°F.
• Combine egg white and water, whisk. Brush tops of loaves with mixture. Bake 35 to 50 minutes or until loaves are a deep golden brown and tester inserted in center comes out clean. Carefully remove from baking sheet; cool completely on a wire rack.

CARDAMOM COFFEE CAKE

Steps:

• Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 tsp sugar and lukewarm milk.
• Beat in 3 cups flour until smooth. Cover well and let rise until light and double in bulk (1-1 1/2 hrs).
• Add soft butter, remaining sugar, salt, egg yolks, cardamom, and 3 cups of flour. Mix thoroughly.
• Place remaining 1/4 cup flour on board or pastry cloth for kneading. turn out dough and knead until smooth and elastic. Place in greased bowl, cover well, and set aside to rise until double in bulk (1-1 1/2 hrs).
• Cut risen dough in half for two coffee cakes (braids). Cut each half into 3 pieces and roll each piece into 16 inch long rope.
• Pinch 3 ropes together at one end, braid and pinch other ends together. Place braid on cookie sheet.
• Make second braid and place on cookie sheet.
• Cover and let rise until double in bulk. (about 45 minutes).
• For topping, brush each braid with 1 Tbsp of milk and sprinkle with 3 Tbsp sugar.
• Bake in 375F oven or 25-30 minutes.

CARDAMOM BREAD

Steps:

• Combine water, yeast, and 1 Tbs. of sugar in a bowl. Stir to dissolve yeast.
• Add the rest of the sugar, eggs, butter, evaporated milk, and cardamom. Mix well.
• Stir in 3 cups of the flour and beat well.
• Add remaining flour and mix until a soft dough is formed.
• Cover and let rest for about 30 minute.
• Turn out onto a lightly floured surface. Knead until smooth and elastic.
• Put dough into a greased bowl and turn over to coat both sides.
• Cover and let rise until doubled in bulk (about 1 hour).
• Put raised dough onto a lightly oiled surface, and divide into 2 pieces.
• Shape each into a loaf (I just leave it in a ball) and place on a greased baking sheet.
• Beat egg and milk (or water) for egg wash. Brush entire surface of dough with the egg wash.
• Again let rise until doubled, and then brush with the egg wash once more.
• Bake bread at 375°F for 35 minutes, or until loaf sounds hollow when tapped with a finger.