Cookbook:Cardamom Bread

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Cardamom Bread
CategoryBread recipes
Yield2 loaves
Time~ 3 hours

Cardamom bread is a sweet yeast bread of Scandinavian origin that is good served at breakfast, with coffee, or as a light dessert.


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Ingredient Count Volume

[note 1]

Weight Baker's %
Flour 4 ½ cups 562.5 g 100%
Salt ½ tsp 3 g 0.53%
Orange, zested 1 ea.
Ground cardamom about 20 green pods 1 tsp 2 g 0.36%
Yeast [note 2] 1 pkg around 2 ½ tsp 7.2 g 1.28%
Warm water ¼ cup 59.25 g 10.5%
White granulated sugar ½ cup 100 g 17.8%
Warm milk ¾ cup 183 g 32.5%
Butter ½ cup 113.5 g 20.2%
Eggs 2 ea. 100 g 17.8%
Eggs, for wash 1 ea. 50 g n/a
Pearl sugar n/a
Sliced almonds n/a
Total n/a n/a 1148 g 204%


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  1. In a large mixing bowl, mix flour, salt and orange peel; whisk gently to distribute the ingredients.
  2. Split green cardamom pods and remove the seeds inside. With a mortar and pestle, grind the seeds into a powder and add this to the other dry ingredients.
  3. In a small bowl, combine yeast, warm water and sugar. Stir gently for a few seconds, then let stand until the yeast is frothy.
  4. In a small saucepan on low-to-medium heat, combine butter and milk and bring the mixture to at least 180 °F (82 °C) while stirring, then turn off heat to let it cool.
  5. In a separate bowl, beat the eggs and set aside.
  6. Check that the milk and butter mixture is not hot, then add the it into the dry ingredients and mix.
  7. Mix in the beaten eggs.
  8. Knead the dough until it is smooth and elastic.
  9. Place the kneaded dough in a greased bowl and let rise in a warm place (in the oven, for example) until it doubles in size, about one hour.
  10. Knock back the dough, and cut in two parts (one for each loaf).


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  1. For one of the halves, split the dough into three equal sized portions.
  2. Roll these into "ropes" about 18 inches (45 cm) long.
  3. Pinch one end of each rope together.
  4. Braid the ropes together:
    1. Take the left rope and cross it over the middle one.
    2. Take the right rope and cross it over the middle one.
    3. Repeat this procedure until the ropes are fully braided.
    4. Pinch the other end of the ropes together.
    5. Tuck each pinched end underneath the main loaf.
  5. Repeat the rope-making and braiding for the second half of the dough.
  6. Put finished braids on a greased cookie sheet.
  7. Let rise again until doubled in size, about 45 minutes.
  8. Prepare the egg wash by beating the 1 egg with a dash of water to thin it.
  9. Brush the top of each braid with the egg wash.
  10. Sprinkle each braid with pearl sugar and sliced almonds.
  11. Bake at 180 °C (350 °Fahrenheit) for 25 minutes.

Notes, tips, and variations

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  • Store-bought ground cardamom can be used in this recipe, but has a less intense flavor than freshly-ground cardamom.
  • Orange peel is not traditional in cardamom bread.
  • For a vegan version, substitute soy milk for milk, egg replacer for eggs, and a vegan margarine for butter.

Conversion Notes

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  1. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. All purpose flour, large egg, whole milk, and "1 packet" active dry yeast (only for weight conversion purposes) are all presumed. Water density adjustment not calculated. Orange zest data provided by's produce converter.
  2. Because of the high sugar percentage used in this recipe, instant yeast may not work well. Osmotolerant yeast is recommended, and will allow a lower value such as 0.75% or lower to be used, reducing any yeast flavor evident in the baked product.