The Fresh Loaf

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Scandinavian Cardamom Braid

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AnnieT's picture
AnnieT

Scandinavian Cardamom Braid

I needed to bake something for a neighborhood picnic today and in my trusty notebook I found the recipe for this cardamom braid. I thought it was from somebody here at TFL but haven't been able to find the post. Just want to thank you, if you recognize the name, and to say the loaves are wonderful! It makes two braided loaves and the dough must be from Beatrice Ojakangas because it uses her no knead chilled overnight method. I brushed the braids with egg and milk wash and sprinkled raw sugar, and the great oven spring opened up the braids and made a neat pattern. Definitely a keeper, A.

Comments

rockfish42's picture
rockfish42

Any chance you could post the recipe?

AnnieT's picture
AnnieT

Hi rockfish, glad to help, just wish I knew who to thank for the recipe. It makes 2 braids and the house smells wonderful when they are baking. This is the way the recipe was written, in volume measurements.


2 pkg. yeast


1cup warm water


1 stick unsalted butter, melted


1/2cup dried milk


1tspn ground cardamom


1/2cup sugar


3 eggs plus one for the glaze


1tspn salt


4 -4 1/2cups all purpose flour


1tbspn milk -for glaze


raw sugar to sprinkle tops - I think the correct sugar is pearl or crushed sugar cubes.


 


Dissolve the yeast in the warm water in a large bowl, after 5 minutes whisk in the butter, dried milk, cardamom, sugar, 3 eggs and salt. Stir in 3 1/2 cups of flour, dough should be very stiff but still moist. Add more flour 1/2c at a time until the dough begins to pull away from the sides of the bowl. Cover and refrigerate overnight or at least 2 hours. Divide dough, cut each piece into 3, roll the strands 20" long and braid, tucking the ends under. Line baking sheet with parchment and stretch the braids to 18", cover with cloth and let rise until puffy, 45 minutes to 1 hour. Preheat the oven to 375*, brush the braids with beaten egg and milk, sprinkle with sugar and bake for 25 - 30 minutes until golden brown.


 


My dough was really cold in the morning and because I was rushing I probably didn't let the braids proof long enough, but the oven spring was amazing. I baked them side by side and rotated the sheet halfway. Let me know how you like them, A.

ejm's picture
ejm

This sounds very similar to JulieJ's Mother-in-law's Recipe for Finnish Cardamom Buns (Pulla) and isn't cardamom in sweet bread wonderful?!


-Elizabeth


(Here is my take on the sweet cardamom buns)


 

AnnieT's picture
AnnieT

Good morning, Elizabeth, and yes, cardamom in sweet bread IS wonderful, although I understand some people don't care for it. I have no source for cardamom pods here on the island but may have to try mail order. I gave half a braid to a neighbor and she walked over yesterday to tell me it was the best bread I have ever made. I really like the ease of the chilled overnight dough and would highly reccomend Beatrice Ojakangas' book "The Great Scandinavian Baking Book" which is where I first learned about it. She has some interesting comments on Pulla. A.

ejm's picture
ejm

Thank you for the recommendation Annie; I've just put the book on hold at the library and am looking forward to seeing what Ojakangas says about Pulla.


Too bad about having no source for cardamom pods in your neighbourhood. (HOw fortunate are we? We love being able to bicycle over to Indiatown to get terrific cardamom - pre-ground, seeds OR pods.)


-Elizabeth