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Swedish Cardamom Bread

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A soft and aromatic Swedish cardamom bread with a delicate sweetness, braided for a beautiful presentation and optionally topped with maple frosting or pearl sugar.

Ingredients

  • ½ cup warm water
  • 1 tbsp granulated sugar
  • 2 ¼ tsp active dry yeast
  • ½ cup salted butter
  • 1 (12-oz) can evaporated milk + about ½ cup water
  • 4 eggs, beaten
  • ¾ cup granulated sugar
  • 3 tsp cardamom seeds, lightly crushed
  • 1 tsp cardamom seeds, finely ground
  • 1 tsp table salt
  • 8–9 cups all-purpose flour
  • 1 egg (for egg wash)
  • 1 tsp water (for egg wash)
  • Pearl sugar (optional)
  • ¾ cup salted butter (for frosting)
  • 5 cups powdered sugar
  • 2 tbsp heavy whipping cream
  • ½ tsp maple extract
  • ¼ tsp vanilla extract
  • 1 tbsp sprinkles or pearl sugar (optional)

Instructions

  1. Prepare the cardamom by removing seeds from pods and crushing them. Measure 3 teaspoons lightly crushed and 1 teaspoon finely ground.
  2. In a mixer bowl, combine warm water, sugar, and yeast. Let sit 5–8 minutes until foamy.
  3. Melt butter in a saucepan, then add evaporated milk and water mixture. Heat until lukewarm (104–110°F).
  4. Add beaten eggs to the yeast mixture, followed by sugar, milk mixture, cardamom, salt, and 3 cups flour. Mix on medium for 1 minute.
  5. Add 2 more cups flour and mix another minute. Gradually add remaining flour until a soft, slightly sticky dough forms.
  6. Cover and let dough rest for 20 minutes.
  7. Divide dough into 8 pieces. Roll into ropes and braid into 4 loaves. Place on lined baking sheets.
  8. Cover and let rise 30–45 minutes until slightly puffed.
  9. Preheat oven to 350°F. Brush loaves with egg wash and sprinkle with pearl sugar if desired.
  10. Bake 25–30 minutes until golden brown. Cool completely.
  11. For frosting, beat butter until smooth. Add powdered sugar gradually, then mix in cream, maple extract, and vanilla. Beat until fluffy.
  12. Frost cooled loaves or drizzle with glaze if preferred. Slice and serve.

Notes

  • Ensure yeast is active by checking for foam during proofing.
  • Do not overheat milk mixture to avoid killing yeast.
  • Dough should be soft but not overly sticky; adjust flour as needed.
  • Store bread in an airtight container for up to 3 days or freeze for longer storage.
  • Skip frosting and use pearl sugar for a more traditional finish.

Nutrition

Find it online: https://yumfamilyrecipes.com/swedish-cardamom-bread/