Swedish Cardamom Bread Food

SWEDISH CARDAMOM BREAD

Steps:

• Grease a large bowl; set aside.
• In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Stir honey, sugar, and salt into scalded milk; cool to lukewarm. Add milk mixture and 2 cups flour to dissolved yeast; beat until smooth. Add butter, eggs, cardamom, and raisins, beating until thoroughly blended. Stir in enough remaining flour to make a soft dough. Turn out onto a well floured board; knead 8 to 10 minutes until smooth and elastic. Place in prepared bowl; grease top lightly. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.
• Spray a large baking sheet with non-stick vegetable spray.
• Punch dough down; knead briefly. Divide dough into 6 equal pieces; roll each piece into a 14-inch rope. Place 3 ropes side-by-side and braid, pinching ends together to seal. Place on prepared baking sheet. Repeat with remaining 3 ropes. Grease tops lightly. Cover; let rise until doubled, about 1 hour.
• Preheat oven to 350°F.
• Combine egg white and water, whisk. Brush tops of loaves with mixture. Bake 35 to 50 minutes or until loaves are a deep golden brown and tester inserted in center comes out clean. Carefully remove from baking sheet; cool completely on a 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.

BREAD MACHINE SWEDISH CARDAMOM ROLLS

Steps:

• Place ingredients in bread machine in order given.
• Use dough cycle.
• Cut dough into 8 pieces.
• Shape into a round ball.
• Place on a lightly greased cookie sheet.
• Let rise 20 minutes.
• Brush with egg wash and sprinkle with sugar.
• Bake at 375 degrees Fahrenheit for 20 minutes.

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.

SWEDISH CARDAMOM ROLLS

Steps:

• Make dough:
• In a large bowl combine water, butter, and sugar. Sprinkle yeast over mixture and let stand 5 minutes, or until foamy. Stir in eggs, salt and dry milk until combined. With a wooden spoon stir in 5 sups flour, 1 cup at a time, and stir mixture until a dough is formed.
• On a floured surface, knead dough about 10 minutes, adding enough of the remaining 1 cup flour to make dough smooth and elastic. Put dough in a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
• Punch down dough and on floured surface with a floured rolling pin roll into a 15- by 20-inch rectangle. Spread butter over dough and sprinkle with granulated sugar, cinnamon and cardamom.
• With a long side facing you, roll up dough jelly-roll fashion and cut crosswise into approximately 1 1/2-inch-thick slices with a cut side down. Working with 1 slice at a time gently twist opposite ends of slice around twice to form a figure eight. Crimp ends together. Arrange rolls, a swirled side up, on a buttered baking sheet about 2 inches apart and let rise in a warm place until increased 1 1/2 times in bulk, about 1 hour.
• While rolls are rising, preheat oven to 350F.
• Brush tops of rolls with egg wash and sprinkle with sugar. Bake rolls in middle of oven until tops are pale golden, about 25 minutes.