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Swedish Braided Cardamom Bread Recipe
4.8 from 183 votes

Swedish Braided Cardamom Bread Recipe

This Swedish Braided Cardamom Bread features a soft, enriched dough flavored with ground cardamom, giving it a warm, sweet spice. The dough is enriched with milk, butter, sugar, and eggs, creating a tender crumb. After rising, the dough is braided to form a visually appealing loaf topped with pearl sugar for extra sweetness and crunch. This bread is ideal for breakfast or teatime, offering a lightly sweet and aromatic complement to coffee or tea.

Prep Time
1 hr 30 mins
Cook Time
30 mins
Rising Time
1 hr 30 mins
Total Time
3 hrs 30 mins
Servings: 2 braided loaves
Calories: 298 kcal
Course: Breakfast, Bread
Cuisine: American, Swedish

Ingredients

  • 2 cups milk whole
  • 2/3 cup granulated sugar
  • 1/2 cup butter unsalted
  • 2 active dry yeast or instant yeast
  • 6 cups all-purpose flour divided
  • 3/4 teaspoon kosher salt
  • 2 teaspoons ground cardamom
  • 2 egg divided, large
  • 1 tablespoon milk whole
  • 2 tablespoons pearl sugar Swedish

Instructions

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  1. In a small saucepan, combine the milk and sugar; whisk until the sugar is dissolved. Add the butter, and heat over medium low, stirring gently, until the butter is melted. Remove from the heat.
  2. Allow the milk mixture to cool to the temperature of a warm bath (not hot!), and stir in the yeast. Allow the mixture to sit for 5 minutes to make sure the yeast is active and alive. You should see bubbles on the surface (don't be alarmed if it's not super foamy), and the mixture should grow in volume.
  3. When you are certain the yeast is working, in a large bowl with a wooden spoon or in the bowl of a stand mixer fitted with the dough hook attachment, add the milk mixture. Add 2 cups of the flour, and the salt, cardamom, and 1 of the egg. Mix until combined.
  4. Add 3 more cups of the flour and stir until it is completely incorporated. Add the remaining 1 cup of flour a little at a time until the dough forms a ball and is no longer super sticky when lightly touched with your finger. You might not use the entire cup of flour.
  5. Transfer the dough to a large, lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour.
  6. Punch down the dough, knead by and for 1 to 2 minutes on a well-floured surface, and let rest for 10 minutes.
  7. Divide the dough into six equal portions. Roll each portion into a skinny rope about 15 inches long. Line up three dough ropes side by side on the counter in front of you. Pinch one end of the rope together, then gently braid the three ropes into a loaf. When you reach the end, pinch the remaining dough together and tuck it under the loaf slightly. Repeat with the other three dough ropes to make a second loaf.
  8. Place each loaf on a parchment-lined baking sheet, and let it rise for 30 minutes.
  9. Preheat the oven to 375 degrees F.
  10. To make an egg wash, in a small bowl, whisk the remaining 1 egg and the milk together. Brush the top and sides of both braided loaves with the egg wash, then sprinkle each loaf with 1 tablespoon pearl sugar.
  11. Bake the loaves until browned on top, about 20 minutes. Remove from the oven and allow them to cool before slicing.

Notes

  • Monitor milk mixture temperature to ensure it is warm, not hot, to avoid killing the yeast.
  • Add flour gradually during mixing until the dough forms a soft, slightly sticky ball that is manageable to handle.
  • Pearl sugar on top adds traditional sweetness and texture; substitute with coarse sugar if unavailable.
  • Use a stand mixer with dough hook for more consistent kneading, though hand kneading is workable with patience.
  • The dough should be allowed to rise adequately until visibly puffed for better texture.

Nutrition Information

Calories 298kcal (15%)

Nutrition Facts

Serving: 2 braided loaves

Amount Per Serving

Calories 298

% Daily Value*

Calories 298kcal 15%

* Percent Daily Values are based on a 2,000 calorie diet.