Cardamon Bread Braid

Preparation time
Cooking time



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  • 1 1/3 c milk
  • 1/2 c granulated sugar
  • 2 tbsp butter
  • 2 tbsp grated lemon rind
  • 1 tsp ground cardamom
  • 1/2 tsp salt
  • 4 to 4 3/4 c all-purpose flour
  • 1 package dry yeast
  • 1 large egg
  • Cooking spray, if desired
  • egg white, lightly beaten
  • 1 tbsp water
  • 1 tbsp coarse-grain sugar


  1. Preheat oven to 375
  2. Combine first 6 ingredients in a heavy saucepan over low heat. Cook 5 minutes or until sugar dissolves, stirring frequently. Remove saucepan from heat.
  3. Combine 2 1/2 cups flour and yeast in a large bowl, stirring well with a whisk. Add milk mixture and egg; beat with a heavy-duty stand mixer at low speed 30 seconds or just until blended. Increase mixer to medium speed; beat 2 to 3 minutes. Gradually add 2 cups flour; beat at low speed until mixture forms a ball.
  4. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray or butter, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Press fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
  5. Divide dough into 3 equal portions, shaping each into a 20-inch rope. Pinch ends together at one end to seal. Braid ropes on a lightly floured surface; pinch loose ends to seal. Place braid on a baking sheet coated with cooking spray. (The braid should be about 15 inches long.) Cover and let rise 30 minutes or until doubled in size.
  6. Combine egg white and water; brush over top of loaf. Sprinkle 1 tablespoon coarse sugar over loaf. Bake at 375 for 25 minutes or until golden and loaf sounds hollow when tapped. Remove from oven; cool on a wire rack


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