Swedish Cardamom Braid

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Swedish Cardamom Braid

 

2 tbsps. active dry yeast

1/2 cup lukewarm water (105 to 110 degrees)

1/2 cup milk, scalded

1/4 cup sugar

1/2 tsp. salt

1/4 cup vegetable oil

1 egg

3 1/2 to 4 cups flour

1 tsp. ground cardamom

1/2 cup raisins, dark or golden

 

Combine the yeast and the lukewarm water. Let stand until dissolved. Pour the

hot milk over the sugar to dissolve it. Pour the hot milk over the sugar to

dissolve it. Add the salt and vegetable oil. Cool.

Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom into the

sugar mixture. Add the raisins and extra flour. Beat until smooth. Turn the

dough onto a lightly-floured surface. Knead until smooth and elastic.

Transfer to a lightly-oiled bowl, cover with a damp towel and let rise in a

warm place until doubled, about 1 hour.

Punch down the dough and transfer to a lightly-floured surface. Divide into

thirds. Roll each part into a 10-inch-long strand. Braid loosely. Place on a

lightly-oiled baking sheet. Cover and let rise in a warm place until doubled,

about 1 hour. Bake in a 350-degree oven for 30 to 35 minutes. Serves 12.

 

 

 

 

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