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    You are in: Home / Recipes / Swedish Cardamom Braid Recipe
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    Swedish Cardamom Braid

    Swedish Cardamom Braid. Photo by Luschka

    1/5 Photos of Swedish Cardamom Braid

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    2 hrs 20 mins

    45 mins

    pattikay in L.A.'s Note:

    From Bernard Clayton's Complete Book of Breads, posted for ZWT 3, Scandinavia.

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      In a mixing bowl, measure 1 cup flour and add the dry ingredients.
    2. 2
      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.
    3. 3
      Cut the soft butter into several pieces and drop into the batterlike dough.
    4. 4
      Add the egg, cardamom and raisins.
    5. 5
      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.
    6. 6
      The dough will form a rough mass and clean the sides of the bowl.
    7. 7
      Because of the large amount of butter, the dough will not be sticky. It should be firm, but not stiff.
    8. 8
      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.
    9. 9
      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.
    10. 10
      Punch down the dough and turn it onto a floured surface; knead briefly to work out air bubbles.
    11. 11
      Divide the dough into 3 equal parts. Roll each part under your palms into a strand 14 inches long.
    12. 12
      Beginning in the middle of the strands, braid loosely to one end. Reverse the loaf and again braid from middle to end.
    13. 13
      Pinch the ends closed and place on a baking sheet.
    14. 14
      Cover the dough with wax paper and leave till doubled in bulk and puffy to the touch, about 1 hour.
    15. 15
      Preheat oven to 350°F 20 minutes before baking.
    16. 16
      Before baking, brush the braid with the egg white glaze.
    17. 17
      Bake till the crust is rich brown, about 45 minutes.
    18. 18
      A wooden toothpick inserted in the center should come out clean.
    19. 19
      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.
    20. 20
      Cool on a wire rack.
    21. 21
      This bread keeps well and toasts beautifully and also freezes well.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on September 04, 2008

      55

      My DH and I would rate this much higher than 5 if we could. We loved the combination of the raisins and the cardamom. So delicious we ate the loaf morning, noon and night! I guess the key is for me to make some more :) Thank you for posting this Patti! Perfection all the way around!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2008

      55

      I'd never have thought of putting cardamom in a bread before! In the end I only used 1/2 cup butter which still seemed to work fine. I also made it in a loaf tin rather than plaiting it. I had to go out during the day so it had hours to rise and it got huge!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 17, 2008

      55

      This bread is so delicious! The cardamom makes it smell wonderful too. Be sure to let it rise long enough; I wasn't patient enough and my loaf turned out a bit too dense. It was still great bread though. I love this authentic recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Swedish Cardamom Braid

    Serving Size: 1 (911 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3247.4
     
    Calories from Fat 1329
    40%
    Total Fat 147.7 g
    227%
    Saturated Fat 89.8 g
    449%
    Cholesterol 583.5 mg
    194%
    Sodium 2447.7 mg
    101%
    Total Carbohydrate 419.9 g
    139%
    Dietary Fiber 13.9 g
    55%
    Sugars 121.0 g
    484%
    Protein 65.3 g
    130%

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