Cardamom Braid | Midwest Living

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Cardamom Braid

Cardamom Braid

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  • Makes: 10 to 12 servings
  • Yield: Makes 1 loaf
  • Prep 20 mins
  • Stand 20 mins
  • Rise 2 hrs to 2 hrs
  • Bake 25 mins to 30 mins

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The Bishop Hill Bakery and Eatery in Bishop Hill, Illinois, sells this lightly spiced Swedish bread. The orange and cardamom flavors pair perfectly with soft honey butter.


  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 1/4 cup warm water (105 degrees to 115 degrees )
  • 3/4 cup warm milk (105 degrees to 115 degrees )
  • 1/2 cup sugar
  • 1/4 cup butter, melted and cooled
  • 2 tablespoons vegetable oil
  • 1 tablespoon finely shredded orange peel
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 3 1/2-4 cups all-purpose flour
  • Coarse granulated sugar


  1. In a small mixing bowl, dissolve yeast and 1 teaspoon sugar in the warm water; set aside for 10 minutes.
  2. In a large mixing bowl, combine the warm milk, 1/2 cup sugar, the melted and cooled butter, oil, orange peel, cardamom and salt. Beat with an electric mixer on low to medium speed until combined. Stir in 1 cup of the flour. Add the yeast mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in 2 cups flour, one cup at a time. (The dough should be slightly slightly wet.) Cover; let dough rest for 10 minutes.
  3. Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until doubled in size (1 to 1 1/4 hours).
  4. Punch down dough. Turn out dough onto a lightly floured surface. Cover; let rest for 10 minutes.
  5. Divide dough into thirds. Shape each portion into a 14-inch-long rope. Place the ropes 1 inch apart on a lightly greased baking sheet. Starting in the middle, loosely braid to each end. Pinch the ends to seal and tuck under the loaf. Cover; let rise in a warm place until nearly doubled (about 1 hour).
  6. Lightly brush or mist top of braids with water; sprinkle with coarse sugar.
  7. Bake in a 375 degrees oven for 25 to 30 minutes or until bread sounds hollow when you tap the top. (Internal temperature should be 180 degrees ) If necessary to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking. Remove from baking sheet. Cool on a wire rack.

Nutrition Facts

(Cardamom Braid)

Servings Per Recipe 10, Potassium (mg) 84, chol. (mg) 14, Niacin (mg) 3, Riboflavin (mg) 0, sugar (g) 13, iron (mg) 2, pro. (g) 5, vit. C (mg) 1, cal. (kcal) 282, vit. A (IU) 194, Monounsaturated fat (g) 3, Folate (µg) 97, sat. fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 1, calcium (mg) 30, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 167, Trans fatty acid (g) 0, Fat, total (g) 8, carb. (g) 47, Thiamin (mg) 0

Comments (1)

queenangie wrote:
This is a delicious recipe! We were at Bishop Hill, IL yesterday. We bought this bread at their store. I am enjoying a piece as I read! They were sold-out of Swedish Spritz for the day. So sad.

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