Sugar-Frosted Cardamom Braid

Use a thermometer to be sure the liquid reaches the correct temperature before adding it to the yeast.

Yield: 24 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 130
  • Calories from fat: 13%
  • Fat: 1.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.6g
  • Carbohydrate: 24.5g
  • Fiber: 0.8g
  • Cholesterol: 13mg
  • Iron: 1.3mg
  • Sodium: 71mg
  • Calcium: 23mg

Ingredients

  • 1 1/3 cups 2% reduced-fat milk
  • 1/2 cup granulated sugar
  • 2 tablespoons butter
  • 2 tablespoons grated lemon rind
  • 1/2 to 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 4 to 4 3/4 cups all-purpose flour, divided
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 large egg
  • Cooking spray
  • 1 large egg white, lightly beaten
  • 1 tablespoon water
  • 1 tablespoon coarse-grain sugar

Preparation

  1. Combine first 6 ingredients in a heavy saucepan over low heat. Cook 5 minutes or until sugar dissolves and a thermometer registers 115°, stirring frequently. Remove saucepan from heat.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour and yeast in a large bowl, stirring well with a whisk. Add milk mixture and egg; beat with a heavy-duty stand mixer at low speed 30 seconds or just until blended. Increase mixer to medium speed; beat 2 to 3 minutes. Gradually add 2 cups flour; beat at low speed until mixture forms a ball.
  3. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
  4. Preheat oven to 375°.
  5. Divide dough into 3 equal portions, shaping each into a 20-inch rope. Pinch ends together at one end to seal. Braid ropes on a lightly floured surface; pinch loose ends to seal. Place braid on a baking sheet coated with cooking spray. (The braid should be about 15 inches long.) Cover and let rise 30 minutes or until doubled in size.
  6. Combine egg white and water; brush over top of loaf. Sprinkle 1 tablespoon coarse-grain sugar over loaf. Bake at 375° for 25 minutes or until golden and loaf sounds hollow when tapped. Remove from oven; cool on a wire rack.
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