EASY CARDAMOM BREAD
Beautiful, delicious, and easy; your friends will be impressed. I make this around the holidays, it makes awesome french toast, if there is any left over.
Provided by Bethany Behrle
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h
Yield 10
Number Of Ingredients 16
Steps:
- Whisk together the warm milk, warm water, sugar, and 2 tablespoons melted butter in a mixing bowl until the sugar has dissolved. Sprinkle yeast over top, and set aside for 5 minutes.
- Once the yeast is foamy, stir in the flour, adding more if needed to make a stiff dough. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place into an oiled bowl, cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.
- Combine 1/2 cup sugar with the cardamom and cinnamon in a small bowl; set aside. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 9x13-inch rectangle, and brush with 1/2 cup of melted butter. Sprinkle with the cardamom sugar, raisins, and walnuts. Roll into a log, pinch the edges closed, and place onto a parchment paper-lined baking sheet. Cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C).
- With a sharp knife score the top layer of the roll with V-shapes that don't quite meet in the middle the whole length of the roll, this will make the bread look braided, and is very pretty, but could be skipped. Beat the egg with 1 tablespoon of water in a small bowl. Brush the egg wash over the top of the bread. Sprinkle with almonds and pearl sugar.
- Bake in the preheated oven until the bread is golden-brown and sounds hollow when tapped on the bottom, 30 to 35 minutes. Cool completely on a wire rack before slicing.
Nutrition Facts : Calories 479.8 calories, Carbohydrate 70.3 g, Cholesterol 51.5 mg, Fat 19.6 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 8.5 g, Sodium 101.4 mg, Sugar 26.6 g
SWEDISH CARDAMOM ROLLS
Swedish Cardamom Rolls
Categories Bread Dairy Egg Breakfast Brunch Bake Cinnamon Seed Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes about 15 rolls
Number Of Ingredients 15
Steps:
- Make dough:
- In a large bowl combine water, butter, and sugar. Sprinkle yeast over mixture and let stand 5 minutes, or until foamy. Stir in eggs, salt and dry milk until combined. With a wooden spoon stir in 5 sups flour, 1 cup at a time, and stir mixture until a dough is formed.
- On a floured surface, knead dough about 10 minutes, adding enough of the remaining 1 cup flour to make dough smooth and elastic. Put dough in a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
- Punch down dough and on floured surface with a floured rolling pin roll into a 15- by 20-inch rectangle. Spread butter over dough and sprinkle with granulated sugar, cinnamon and cardamom.
- With a long side facing you, roll up dough jelly-roll fashion and cut crosswise into approximately 1 1/2-inch-thick slices with a cut side down. Working with 1 slice at a time gently twist opposite ends of slice around twice to form a figure eight. Crimp ends together. Arrange rolls, a swirled side up, on a buttered baking sheet about 2 inches apart and let rise in a warm place until increased 1 1/2 times in bulk, about 1 hour.
- While rolls are rising, preheat oven to 350F.
- Brush tops of rolls with egg wash and sprinkle with sugar. Bake rolls in middle of oven until tops are pale golden, about 25 minutes.
SWEDISH CARDAMOM BREAD
A sweet bread traditionally served in Sweden or Finland; often served as buns, loaves, or in a bundt shape. Often topped with a white icing and walnuts, this is usually served with coffee. I came across this recipe (source, epicurean.com) while looking for instructions for how to braid or plait braid, which, incidentally, is also done with this bread, and instructions on how to do this can be found here, among other places: http://www.metacafe.com/watch/3715220/kneading_and_braiding_the_challah_dough/ Note that the prep time does not include the passive rising time of approximately 2 hours.
Provided by Katzen
Categories Yeast Breads
Time 1h15m
Yield 2 Loaves, 16 serving(s)
Number Of Ingredients 14
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.
SWEDISH CARDAMOM BRAIDS
"Swedish people love their coffee-especially with this classic coffee cake. The recipe came from my father's aunt, and I can remember my mother crushing cardamom seeds to make it. Back then, you couldn't buy cardamom already ground." -Harriet Meola, Mauldin, South Carolina
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 54mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
MAMYE'S SWEDISH BREAD RECIPE BY TASTY
Matt's mom, Laura, shows him how to make a holiday recipe passed down from their late family friend, Mamye: Swedish Bread. This sweet, cardamom-flavored bread is golden brown and crunchy on the outside and fluffy on the inside, making it the perfect sweet treat for the holiday season.
Provided by Matt Ciampa
Categories Bakery Goods
Time 3h25m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine the milk, salt, butter, ¾ cup sugar, and the cardamom. Warm over medium heat, stirring until the butter melts and the sugar dissolves, about 5 minutes. Remove the pot from the heat and let cool slightly, about 5 to 7 minutes. Milk should be warm to the touch but not too hot.
- In a liquid measuring cup, dissolve the yeast and remaining teaspoon of sugar in the warm water. Let sit until the mixture is foamy, about 3 to 5 minutes.
- Once the milk mixture has cooled, pour into a large bowl and add the yeast mixture and the egg. Stir until well combined.
- Add the flour, 1 cup (125 grams) at a time, stirring or kneading with your hands between each addition, until no longer sticky. Turn the dough out onto a lightly floured surface and knead for 15 minutes, or until it springs back when pressed. Transfer to a large bowl greased with butter, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
- Line a baking sheet with parchment paper.
- Turn the dough out onto a clean surface and divide in half. Cut each half into 3 equal portions. Stretch and roll each piece into a 14-inch rope. Place 3 pieces parallel to each other and pinch together the ends on one side, tucking underneath to conceal. Braid the strands together, pinch the ends together at the other end and tuck underneath. Place the loaf on the prepared baking sheet and cover with a damp towel. Let rest until doubled in size, about 1 hour. Repeat with remaining dough.
- Preheat the oven to 350°F (180°C).
- Uncover the loaves and lightly brush with water. Sprinkle with coarse sugar, brushing the excess from the baking sheet.
- Bake for 25-30 minutes, rotating halfway through, until the top is golden brown and the loaf sounds hollow when tapped on the bottom. Let cool before slicing.
- Enjoy!
Nutrition Facts : Calories 1354 calories, Carbohydrate 275 grams, Fat 8 grams, Fiber 8 grams, Protein 37 grams, Sugar 59 grams
SWEDISH CARDAMOM BRAID
Make and share this Swedish Cardamom Braid recipe from Food.com.
Provided by pattikay in L.A.
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 12
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.
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SWEDISH BRAIDED CARDAMOM BREAD - A COZY KITCHEN
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4.7/5 (27)Total Time 3 hrs 30 minsCategory Bread, BreakfastCalories 298 per serving
- In a small saucepan, combine the milk and sugar; whisk until the sugar is dissolved. Add the butter, and heat over medium low, stirring gently, until the butter is melted. Remove from the heat.
- Allow the milk mixture to cool to the temperature of a warm bath (not hot!), and stir in the yeast. Allow the mixture to sit for 5 minutes to make sure the yeast is active and alive. You should see bubbles on the surface (don't be alarmed if it's not super foamy), and the mixture should grow in volume.
- When you are certain the yeast is working, in a large bowl with a wooden spoon or in the bowl of a stand mixer fitted with the dough hook attachment, add the milk mixture. Add 2 cups of the flour, and the salt, cardamom, and 1 of the egg. Mix until combined.
- Add 3 more cups of the flour and stir until it is completely incorporated. Add the remaining 1 cup of flour a little at a time until the dough forms a ball and is no longer super sticky when lightly touched with your finger. You might not use the entire cup of flour.
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