This braided bread recipe is my absolute favorite because the comforting aroma of cardamom fills my kitchen with cozy vibes and baking it feels like a warm hug. Plus, the satisfaction of creating such a beautiful, golden braid from scratch makes me feel like a total baking pro!
It is a joy for me to create recipes that bring warmth and comfort to my home, and my Braided Cardamom Bread is a shining example. Made with all-purpose flour, granulated sugar, and a whisper of ground cardamom, this bread deftly balances a delicate array of flavors.
My favorite thing about it? The way the egg wash makes for a golden, gleaming crust that—if you choose to use it—pairs sublimely with the optional pearl sugar that adds just enough sweetness to keep the whole thing from tipping over into breakfast territory.
Ingredients
Plain flour: Allows for structural and carbohydrate components to be present; vital for the texture of bread.
Sugar in granulated form: Is sweet and is necessary for yeast activity during rising.
Dry yeast, active: Makes bread rise—crucial for texture that’s light.
Cardamom, when ground: Provides a warm, spice-like, aromatic flavor; contributes to depth of taste.
Milk that is whole: Provides moisture and richness; contains calcium and protein.
Butter, when used in this recipe, should be unsalted.
It contributes richness and tenderness, as well as incorporates healthy fats.
Egg: Binds constituents; contributes richness and protein to the loaf.
Extract of vanilla: Boosts flavor with sweet, perfumed accents.
Ingredient Quantities
- 4 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 teaspoon ground cardamom
- 1 teaspoon salt
- 1 cup whole milk
- 1/4 cup unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 2 tablespoons pearl sugar or additional granulated sugar (optional, for topping)
Instructions
1. In a small saucepan, warm the milk and butter over low heat until the butter is melted and the milk is hot enough to touch. Take off the heat and allow to cool slightly.
2. In a big mixing bowl, combine 2 cups of flour, granulated sugar, yeast, ground cardamom, and salt. Mix well.
3. Combine the dry ingredients with the warm milk and butter. Then, incorporate an egg and some vanilla extract. Electric mixer on medium speed = an instant batter.
4. Little by little, add the rest of the flour (1/4 cup at a time), mixing until a soft dough forms. The dough should be slightly sticky but smooth.
5. Turn the dough out onto a lightly floured surface and knead for about 6-8 minutes, or until the dough is smooth and elastic.
6. Put the dough in a bowl that has been lightly greased; cover it with a clean towel. Allow it to sit in a warm spot for approximately 1 to
1.5 hours, waiting until it has risen to a size about double that of the original lump.
7. Deflate the dough and split it into three equal parts. Roll each part into a long cylinder, about 18 inches in length.
8. Put the ropes next to each other and hold the ends together. Braid the ropes by crossing them over each other and tucking the ends under to hold the braid.
9. Position the braid on a baking sheet lined with parchment. Enclose it and allow it to ascend for an additional 30 minutes. Set the oven to (190°C) 375°F to preheat.
10. In a bowl, mix the other egg and water to form an egg wash. Use this wash to brush the braid, then sprinkle pearl sugar or granulated sugar over it, if you have some. Bake for 25 to 30 minutes, until the top is an appealing shade of golden brown. Once cooled, serve at room temperature, and enjoy your masterpiece!
Equipment Needed
1. Small saucepan
2. Large mixing bowl
3. Measuring cups
4. Measuring spoons
5. Electric mixer
6. Wooden spoon or spatula
7. Clean kitchen towel
8. Rolling pin
9. Baking sheet
10. Parchment paper
11. Small bowl (for egg wash)
12. Pastry brush
FAQ
- Can I use instant yeast instead of active dry yeast?Certainly, you can use instant yeast in place of the active dry yeast in equal amounts. When using instant yeast, there’s no need to combine it with the milk as a first step; you can just mix it in with the dry ingredients when you combine them.
- What if I don’t have cardamom?In the absence of cardamom, you can use cinnamon or a blend of cinnamon and nutmeg as a substitute for a different flavor profile.
- Can I make this bread ahead of time?Certainly! It is permissible to mix the dough and allow it to rise in the refrigerator overnight. In the morning, you would let it warm up to room temp before braiding and baking, using the times and temps provided in the instructions.
- How do I know when the bread is fully baked?The bread is finished when it is golden brown and sounds hollow when you tap it on the bottom. A good indicator of doneness is an internal temperature of about 200°F (93°C).
- Is there a substitute for pearl sugar?If you don’t have pearl sugar, you can use coarse granulated sugar. Regular granulated sugar is also acceptable but will yield a different texture.
- What is the best way to store this bread?Keep the bread in an airtight container at room temperature for no more than three days, and it will be just as delicious three days after baking as it was the day you made it. To save it for later, freeze it. As with any freezing of baked goods, the key is to protect the item against the moisture and air that can turn it stale or give it freezer burn.
Substitutions and Variations
For all-purpose flour: Use whole wheat flour for a heavier texture, or use a gluten-free all-purpose blend for a gluten-free version.
For granulated sugar: Use the same amount of honey or maple syrup for a natural sweetener alternative.
To make whole milk dairy-free, use almond milk or oat milk.
If required, for coconut oil or a vegan butter substitute, replace with unsalted butter.
To replace ground cardamom, use an equal amount of either ground cinnamon or ground nutmeg for a different flavor profile.
Pro Tips
1. Temperature Precision: Ensure the milk and butter mixture is just warm, not too hot, as excessive heat can kill the yeast. Aim for a temperature between 110°F to 115°F (43°C to 46°C) for optimal yeast activity.
2. Cardamom Enhancement: For a more pronounced cardamom flavor, consider toasting the ground cardamom in a dry pan for a minute before adding it to the dry ingredients. This enhances its aroma and taste.
3. Dough Texture: If the dough feels too sticky while kneading, add a little more flour, a tablespoon at a time. Conversely, if it feels too dry, incorporate a teaspoon of milk to soften it.
4. Proofing Environment: To create the ideal warm spot for dough rising, place the covered bowl inside your oven with just the oven light on. The gentle warmth from the light creates an ideal environment for dough to rise.
5. Braiding Technique: When braiding the dough, ensure the ropes are of even thickness and length for a consistent bake. If needed, roll them out gently to adjust. This will help achieve a uniform appearance and consistency.
Braided Cardamom Bread Recipe
My favorite Braided Cardamom Bread Recipe
Equipment Needed:
1. Small saucepan
2. Large mixing bowl
3. Measuring cups
4. Measuring spoons
5. Electric mixer
6. Wooden spoon or spatula
7. Clean kitchen towel
8. Rolling pin
9. Baking sheet
10. Parchment paper
11. Small bowl (for egg wash)
12. Pastry brush
Ingredients:
- 4 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 teaspoon ground cardamom
- 1 teaspoon salt
- 1 cup whole milk
- 1/4 cup unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 2 tablespoons pearl sugar or additional granulated sugar (optional, for topping)
Instructions:
1. In a small saucepan, warm the milk and butter over low heat until the butter is melted and the milk is hot enough to touch. Take off the heat and allow to cool slightly.
2. In a big mixing bowl, combine 2 cups of flour, granulated sugar, yeast, ground cardamom, and salt. Mix well.
3. Combine the dry ingredients with the warm milk and butter. Then, incorporate an egg and some vanilla extract. Electric mixer on medium speed = an instant batter.
4. Little by little, add the rest of the flour (1/4 cup at a time), mixing until a soft dough forms. The dough should be slightly sticky but smooth.
5. Turn the dough out onto a lightly floured surface and knead for about 6-8 minutes, or until the dough is smooth and elastic.
6. Put the dough in a bowl that has been lightly greased; cover it with a clean towel. Allow it to sit in a warm spot for approximately 1 to
1.5 hours, waiting until it has risen to a size about double that of the original lump.
7. Deflate the dough and split it into three equal parts. Roll each part into a long cylinder, about 18 inches in length.
8. Put the ropes next to each other and hold the ends together. Braid the ropes by crossing them over each other and tucking the ends under to hold the braid.
9. Position the braid on a baking sheet lined with parchment. Enclose it and allow it to ascend for an additional 30 minutes. Set the oven to (190°C) 375°F to preheat.
10. In a bowl, mix the other egg and water to form an egg wash. Use this wash to brush the braid, then sprinkle pearl sugar or granulated sugar over it, if you have some. Bake for 25 to 30 minutes, until the top is an appealing shade of golden brown. Once cooled, serve at room temperature, and enjoy your masterpiece!
