It's that time of year again and I know, every year I post the same recipe at Christmas time. That's because it's part of my family's holiday tradition. And also, it's the only baking I do!
I must also admit that it turns out differently each time I make it. Sometimes it doesn't rise as much; sometimes the cardamon flavor doesn't come through as strongly as I'd like. Other times...well, it's just not Mom's.
But the times it does come so very close, I rejoice. Maybe it will turn out totally different for you and maybe you'll be baking your own Christmas memories.
If you're a Facebook friend, this will be familiar because I chronicled my holiday baking last week. One thing I included there was the very first step which is, always start with an espresso and a piece of chocolate!
If you're a Facebook friend, this will be familiar because I chronicled my holiday baking last week. One thing I included there was the very first step which is, always start with an espresso and a piece of chocolate!
What you'll need:
1 package (1 tbsp) active dry yeast
¼ c. warm water
¾ c. warm milk
½ c sugar
½ tsp. sale
2 eggs
1 tsp. ground cardamom
4 1/2c all-purpose flour, unsifted
½ c. (1/4#) butter or margarine, melted
& cooled
What to do:
For me, the first step is using the pestal and mortar that belonged to my mom to crack the cardamon seeds.
Then, in mixing bowl, combine yeast & water; let stand 5 min. to soften. Blend in milk, sugar, sale, eggs, cardamom, and 2 c. flour. Beat until smooth. Add butter & blend well. Stir in 2 ¼ more c. flour, beating to make a dough.
Then, in mixing bowl, combine yeast & water; let stand 5 min. to soften. Blend in milk, sugar, sale, eggs, cardamom, and 2 c. flour. Beat until smooth. Add butter & blend well. Stir in 2 ¼ more c. flour, beating to make a dough.
Coat a board with remaining flour, scoop
dough onto it; pat flour over surface of dough. Knead until dough is smooth
& sating feel (about 5-10 min.)
Place dough in greased bowl; turn over to
grease top. Cover & set in warm place until doubled in volume (1 ½ - 2
hours)
Divide dough into 6 equal portions. Roll each portion between your hands to make
14-in strands. Line a large baking sheet with parchment paper; place 3 strands side by side in the center of it; braid from center to
each end, pinching ends to seal and tucking slightly under loaf. Repeat to make
second loaf.
Cover lightly & set in warm place until
puffy looking (about 30 min.). Gently brush all over with beaten egg. Sprinkle
each loaf with 1 tbsp. Chopped almonds (optional) and 1 tbsp sugar. Bake in
350 F oven until browned (about 25 min).
Cool on wire racks. Serve warm with butter or jam. Also excellent lightly toasted, later. And of course, enjoy with a kaffe!
This, then is my attempt this year and I'm sharing it with my very best wishes for a very happy and memorable holiday season to you all!
350 F oven until browned (about 25 min).
Cool on wire racks. Serve warm with butter or jam. Also excellent lightly toasted, later. And of course, enjoy with a kaffe!
This, then is my attempt this year and I'm sharing it with my very best wishes for a very happy and memorable holiday season to you all!
MAY I SUGGEST AS A STOCKING STUFFER FOR THE FOODIE MYSTERY LOVER:
Dine out with the DINNER CLUB MYSTERIES
Marinating in Murder, book #3
Recipes included!
Here's a taste of the reviews:
Recipes included!
Here's a taste of the reviews:
Wiken’s third entry to the Dinner Club series is a
clever twist on the classic whodunit… The book will have you guessing until the
very end…. All in all, an intriguing read by Wiken.” – RT Reviews
"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society
"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society
ROUX THE DAY, the second Dinner Club Mystery is available in paper and as an e-book.
Recipes included!
TOASTING UP TROUBLE, the
first in the Dinner Club Mysteries is available at your favorite
bookstore and on-line, as a paperback and as an e-book.
Recipes
included!
Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
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and on Twitter @erika_chase.
My Swedish step-grandmother (mother of my mother's second husband) used to make a loaf much like this--it was lovely (and it made me fond of cardamom).
ReplyDeleteThanks for sharing this recipe - it sounds like Christmas.
ReplyDeletepjcoldren[at]tm[dot]net
That is almost exactly my Swedish mom’s recipe. We make the braids and sometimes like cinnamon rolls except just cut the tops. ❤️❤️ A cup of hot chocolate and a couple slices of bread Christmas morning. Perfect
ReplyDeleteI married into a Danish family and we are in the midst of holiday cookie baking. The recipes are from a couple generations or so ago. Would love to try this Swedish recipe since I love cardamom. Thanks for sharing your family recipe!
ReplyDeleteSale=salt?
ReplyDeleteSating=satiny?
Looks quite tasty.