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Cardamom Braid

Serves: 3
Total Calories: 1,423

Ingredients

2 packages yeast active dry
1/2 teaspoon sugar
1/2 cup water warm (105° to 115° F.)
3 tablespoons butter real
1/2 cup sugar
2 teaspoons salt
1 teaspoon cardamon crushed (40 to 60) or 1 1/2 to 2 teaspoons ground cardamom
1/4 teaspoon vanilla extract
2 cups milk warm (105° to 115° F.)
3 eggs beaten
8 cups flour
Real butter, melted
milk
Coarse sugar or chopped toasted almonds
Almond Glaze (below)

Directions:

In a small bowl dissolve yeast and sugar in warm water let stand until foamy, 5 to 10 minutes.

In a large mixer bowl beat together butter, sugar, salt, cardamom and vanilla. Add milk, eggs and yeast mixture beat well. Add flour gradually to make a soft dough. On a lightly floured surface knead until no longer sticky. Use as little extra flour as possible. Place in a greased bowl turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled. Punch down dough. Place on a lightly floured surface let rest for 15 minutes. Divide dough into three portions. Divide each portion into three equal parts. Roll each part into a 12-inch rope. Place three ropes parallel to one another on one of three greased baking sheets. Braid ropes loosely, starting from middle and braiding to each end pinch and tuck under ends. Repeat with remaining ropes.

Brush with butter. Cover and let rise in a warm place, free from drafts, until doubled. Brush with milk.

Bake in a preheated 375° F. oven for 15 minutes or until golden brown. Cool braids on wire racks. Glaze and sprinkle with sugar or almonds.

Nutritional Facts:

Serves: 3
Total Calories: 1,423
Calories from Fat: 157

This Cardamom Braid recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.


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