Swedish Cardamom Braids

Indulge in the rich flavors of Swedish Cardamom Braids, a classic coffee cake beloved by the Swedish people. Passed down from her father’s aunt, Harriet Meola from Mauldin, South Carolina, recalls fond memories of her mother meticulously crushing cardamom seeds to make this delightful treat. The process of grinding the cardamom by hand adds a touch of nostalgia to this timeless recipe, which was created in a time when pre-ground cardamom wasn’t readily available.

INGREDIENTS:

• 1 package (¼ ounce) active dry yeast
• ¼ cup warm water (110° to 115°)
• 1¼ cups warm 2% milk (110° to 115°)
• ½ cup butter, softened
• ⅓ cup sugar
• 3 egg yolks
• 2½ teaspoons ground cardamom
• ⅛ teaspoon salt
• 5 to 5½ cups all-purpose flour

TOPPING:

• 2 tablespoons butter, melted
• ¼ cup chopped pecans
• 2 tablespoons sugar
• 2 teaspoons ground cinnamon

PREPARATIONS:

1. In a large bowl, dissolve the yeast in warm water. Add warm milk, softened butter, sugar, egg yolks, ground cardamom, salt, and 3 cups of flour. Beat the mixture until smooth. Gradually add enough remaining flour to form a soft dough.
2. Transfer the dough to a floured surface and knead until smooth and elastic for about 6-8 minutes. Place the dough in a greased bowl, turning it once to grease the top. Cover the bowl and let the dough rise in a warm place until doubled in size, which takes about 1 hour.
3. After the first rise, punch down the dough and divide it in half. Then, divide each half into three portions. Shape each portion into a 16-inch-long rope on a lightly floured surface. Take three ropes and braid them on a greased baking sheet, pinching the ends to seal and tucking them under. Repeat the process with the remaining dough. Cover the braids and let them rise until doubled, which takes about 45 minutes.
4. Bake the braids at 375° for 20-25 minutes or until they turn golden brown. Once baked, remove the braids from the pans and place them on wire racks. While they are still warm, brush the loaves with melted butter and sprinkle the pecan, sugar, and ground cinnamon mixture over them.

YIELD: 2 loaves (12 slices each)

PREP/BAKE TIME: 45 minutes preparation, 20-25 minutes baking, cooling time extra

SPECIAL INSTRUCTIONS:

• For a more authentic touch, grind cardamom seeds by hand instead of using pre-ground cardamom.

TIPS:

• Enjoy the Swedish Cardamom Braids with a cup of coffee, savoring the harmonious blend of cardamom and sweetness.

Swedish Cardamom Braids, a timeless classic coffee cake, finds its place among the hearts of the Swedish people, adored by generations. Harriet Meola from Mauldin, South Carolina, cherishes the recipe that originated from her father’s aunt. Fond memories resurface as she recalls her mother crushing cardamom seeds, a labor of love that imbues this delightful treat with nostalgic charm, especially when cardamom was not readily available in pre-ground form.

This treasured recipe begins with the essence of active dry yeast, warm water, and warm milk, creating a harmonious base for softened butter, sugar, egg yolks, ground cardamom, and a hint of salt. Gradually incorporating all-purpose flour yields a soft, elastic dough, a testament to Harriet’s mastery of the craft.

Shaped into exquisite braids, the dough is allowed to rise twice, each time doubling in size, becoming the perfect coffee cake loaves. The loaves are then baked to perfection, boasting a golden-brown hue that tempts the senses.

Once out of the oven, the Swedish Cardamom Braids receive a finishing touch of melted butter, adding a delightful gloss to their appearance. A tantalizing blend of chopped pecans, sugar, and ground cinnamon adorns the loaves, infusing each bite with delectable nuttiness and sweet warmth.

The use of cardamom in Swedish baking dates back to the Vikings, who introduced the aromatic spice to Sweden from the East. Embracing its sweet, enticing flavor, Swedes often favor cardamom over cinnamon in their beloved baked goods.

In conclusion, the Swedish Cardamom Braids stand as a testament to the love and craftsmanship passed down through generations. Harriet Meola’s heartfelt preparation captures the essence of Swedish coffee culture, offering a delightful companion to a warm cup of coffee. As you savor the tender crumb and aromatic cardamom, you’re transported to a time when grinding the spice by hand was a labor of love. Relish in the traditions of the past and embrace the warmth of each bite, making these braids a cherished addition to any coffee gathering.