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Swedish Cardamom Braids Recipe
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (100 To 115 Degree F)|
|Warm milk||1⁄4 Cup (4 tbs) (100 To 115 Degree F)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Ground cardamom||2 1⁄2 Teaspoon|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
|Butter||2 Tablespoon, melted|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Ground cinnamon||2 Teaspoon|
Serving size: Complete recipe
Calories 4356 Calories from Fat 1379
% Daily Value*
Total Fat 158 g242.9%
Saturated Fat 81.5 g407.7%
Trans Fat 0 g
Cholesterol 867.3 mg
Sodium 325.7 mg13.6%
Total Carbohydrates 649 g216.4%
Dietary Fiber 31.6 g126.4%
Sugars 103.1 g
Protein 88 g176.5%
Vitamin A 86.3% Vitamin C 5.6%
Calcium 43.5% Iron 209.2%
*Based on a 2000 Calorie diet
Add the milk, butter, sugar, egg yolks, cardamom and salt; mix well.
Add 3 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half.
Divide each half into three portions.
On a lightly floured surface, shape each portion into a i6-in.-long rope.
Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.
Repeat with remaining dough.
Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes or until golden brown.
Remove from the pans to wire racks.
Brush warm loaves with butter.
Combine the pecans, sugar and cinnamon; sprinkle over loaves.