Cardamom Coffee Braid Food

CARDAMOM BRAIDS

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm milk. Add 3/4 cup sugar, egg yolks, butter, cardamom, salt, 3 cups of flour and remaining warm milk; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down; divide into 6 pieces. Shape each piece into a 16-in. rope. Place 3 ropes on a greased baking sheet; braid. Pinch ends firmly and tuck under. Repeat with remaining 3 ropes on another baking sheet. Cover and let rise until doubled, about 45 minutes. , Brush braids with milk and sprinkle with remaining sugar. Bake at 350° until golden brown, 25-30 minutes. Remove to wire racks to cool.

SWEDISH CARDAMOM BRAIDS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolks, cardamom, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Divide each half into three portions. On a lightly floured surface, shape each portion into a 16-in.-long rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Brush warm loaves with butter. Combine the pecans, sugar and cinnamon; sprinkle over loaves.

CARDAMOM COFFEE BRAID

Steps:

• Scald milk; pour into large bowl. Stir in 1/2 cup sugar, salt, carmamom seeds; cool till lukewarm. Sprinkle yeast onto water; stir until dissolved. Stir in half of flour; beat until smooth. Stir in butter, then enough of remaining flour to form soft dough. Turn dough out onto lightly floured surface. Knead a few minutes, or until smooth. Place in a large greased clean bowl, turning once to grease all sides. Cover with clean towel; let rise in warm place (about 85 deg) 50 to 60 min., or until dent remains when finger is pressed deep into the side of dough. Punch down dough; let rise 15 min. Turn out onto lightly floured surface. Divide in half. Let rest, covered 5 min. Then divide each half into 3 equal parts tgo make two coffee braids. Roll each piece into ropelike strips, 12" long. Place 3 strips on board, 1" apart, and braid, beginning in middle and working toward each end. Place on well-greased cookie sheet. Repeat with remaining strips. Cover; let rise in warm place 20 to 30 min., or until doubled in bulk. Meanwhile, start heating oven to 350 degF. Brush braids with egg; sprinkle with almonds and 1/3 C. sugar. Bake 25 to 30 min., or until golden brown. Cool on wire rack.

SWEDISH CARDAMOM BRAID

Steps:

• In a mixing bowl, measure 1 cup flour and add the dry ingredients.
• Blend with a wooden spoon. pour in the hot water and stir with 25 strong strokes, or for 2 minutes with the mixer flat beater.
• Cut the soft butter into several pieces and drop into the batterlike dough.
• Add the egg, cardamom and raisins.
• Stir in additional flour, 1/4 cup at a time, first with the spoon and then by hand, or with the beater and then the dough hook.
• The dough will form a rough mass and clean the sides of the bowl.
• Because of the large amount of butter, the dough will not be sticky. It should be firm, but not stiff.
• Turn the dough out onto a floured work surface. With a strong push turn fold action, knead till the dough is smooth and elastic, about 8 minutes, or knead with the mixer under the dough hook for the same length of time.
• Return the dough to the bowl; cover with plastic wrap and put aside at room temperature till the dough has doubled in volume, about 1 hour.
• Punch down the dough and turn it onto a floured surface; knead briefly to work out air bubbles.
• Divide the dough into 3 equal parts. Roll each part under your palms into a strand 14 inches long.
• Beginning in the middle of the strands, braid loosely to one end. Reverse the loaf and again braid from middle to end.
• Pinch the ends closed and place on a baking sheet.
• Cover the dough with wax paper and leave till doubled in bulk and puffy to the touch, about 1 hour.
• Preheat oven to 350°F 20 minutes before baking.
• Before baking, brush the braid with the egg white glaze.
• Bake till the crust is rich brown, about 45 minutes.
• A wooden toothpick inserted in the center should come out clean.
• Remove braid from the oven. Use a metal spatula to lift it off the baking sheet, because the hot loaf will be fragile and might break.
• Cool on a wire rack.
• This bread keeps well and toasts beautifully and also freezes well.

CARDAMOM COFFEE CAKE

Steps:

• Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 tsp sugar and lukewarm milk.
• Beat in 3 cups flour until smooth. Cover well and let rise until light and double in bulk (1-1 1/2 hrs).
• Add soft butter, remaining sugar, salt, egg yolks, cardamom, and 3 cups of flour. Mix thoroughly.
• Place remaining 1/4 cup flour on board or pastry cloth for kneading. turn out dough and knead until smooth and elastic. Place in greased bowl, cover well, and set aside to rise until double in bulk (1-1 1/2 hrs).
• Cut risen dough in half for two coffee cakes (braids). Cut each half into 3 pieces and roll each piece into 16 inch long rope.
• Pinch 3 ropes together at one end, braid and pinch other ends together. Place braid on cookie sheet.
• Make second braid and place on cookie sheet.
• Cover and let rise until double in bulk. (about 45 minutes).
• For topping, brush each braid with 1 Tbsp of milk and sprinkle with 3 Tbsp sugar.
• Bake in 375F oven or 25-30 minutes.