Swedish Cardamom Bread
A golden braid of flavorful bread, Swedish Cardamom bread is tasty, sweet & surprisingly easy. Perfect for a special brunch–or anytime.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the week’s recipes. All opinions are mine alone.
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I wish I’d started making this Swedish Cardamom bread a decade ago. My late stepfather was a big cardamom lover and would drive out of his way for bakery treats like this.
And while cardamom is more of an up and coming spice in the U.S., it’s been popular in Sweden for ages. And it wasn’t long before he turned me into a fan.
What is Cardamom Bread?
Per Wikipedia Cardamom Breads “are a group of enriched breads or pastry flavored with cardamom. They are eaten throughout the year, typically with coffee or tea.” Just think of a challah or brioche bread that is sweetened, and flavored with cardamom, and you won’t be far off.
If you’re not familiar with cardamom, it’s a fragrant spice that compliments both sweet and savory dishes. This means it’s used in foods as varied as curries and baked goods, especially Scandinavian bakery. We were fortunate to have a jar of cardamom included in a collection from Selefina Spices— see the giveaway below for your chance to win!
This Swedish Cardamom Bread is based on one from the Swedish American Historical Society of Wisconsin and the contributor said it came from her Swedish grandmother.
Why You’ll Love This!
Tasty. A sweet taste of cardamom blends perfectly with the warm yeasty bread for a delicious loaf.
Festive and interesting. Whether it’s for a fun holiday event or a sedate family breakfast, this bread will make you feel warm and indulged.
Easy. If you’ve braided hair and made bread before, consider yourself an expert.
What You’ll Need
Ingredient Notes
- Butter. This enriches and flavors the dough.
- Milk. This enriches and tenderizes the dough.
- Granulated sugar. This provides sweetness.
- Yeast. This makes the dough rise.
- All purpose flour. This forms the bulk and structure of the bread.
- Salt. Salt enhances flavor and regulates dough rising.
- Cardamom. This provides the exotic cardamom flavor.
- Egg. This enriches the dough. A small amount also used for an egg wash to make the bread golden and shiny.
- Water or milk. This is mixed with some egg to form the egg wash.
- Swedish Pearl Sugar. Optional for decorating.
Special Tools
- No special tools required!
Step by Step Directions
Melt the butter in a microwave safe container that holds at least 2 cups. Add the milk and sugar, then heat to about 110F. Stir in the yeast.
In a large mixing bowl, mix the flour, salt and cardamom.
In a small bowl, beat the egg, then remove about 2 teaspoons into a separate container. Mix the smaller portion of egg with 2 teaspoons water or milk to make an egg wash, then refrigerate until needed.
Mix the larger portion of egg into the milk mixture, then add to the flour mixture. Beat with a dough hook until dough is smooth and elastic.
Cover the bowl of dough with a damp dish cloth and let rise in a warm place until doubled about 1 – 1 ½ hours.
When doubled in size, knead a few times, then divide the dough into thirds and make 3 15-inch long rolls of dough. On a parchment lined baking sheet, braid these together then tuck in the ends.
Preheat the oven to 375F.
Let the bread rise in a warm place until almost double, about 40 minutes. Take the reserved egg wash out of the refrigerator, then whisk briefly. Using a soft brush, brush egg wash lightly over the top and sides of the bread.
Sprinkle with Swedish Pearl sugar, if using.
Bake at 375 for about 20-30 minutes until loaf is golden brown and sounds hollow when tapped.
How to Serve
We ate this loaf with almost everything. Toasted with breakfast, with jam for a coffee snack, and as a side with dinner. Since it makes such a lovely presentation I recommend keeping it whole and serving with a bread knife.
Now I sometimes assemble a bread basket when I’m serving a company dinner. And I think sliced cardamom bread would be a lovely inclusion. The only downside to that would be not showing off the pretty braid! So ultimately, I’d consider serving it whole even on a crowded dinner table.
Variations and Special Diets
I do the simplest type of braid here, but there are other ways that people will form this loaf. These include breads with more than three strands, circular braided bread, and wreaths. This make it easy to start simple, then have even more fun later if you chose.
There was a note with the original recipe saying that dried fruit could be added. Next time I’m going to include some of the lovely chopped ginger from the Selefina spice collection in this bread! I think it would be a great compliment!
If you’re looking for another fun Scandinavian breakfast treat, take a look at my Aebleskivers (Danish pancake balls) which I learned to make from my Danish grandmother. This does require a special pan but they’re easy to get now (go with a cast iron pre-seasoned pan if you do).
And for other fun and festive breads, why not check out my Easy Biscoff or Nutella Braided Bread or my Healthy & Tasty Sweet Potato Bread.
Leftovers
Without preservatives, homemade bread doesn’t keep as long as store-bought, so try to use within a few days.
Of course, if you really want to have fun, turn the leftovers into some special French toast. Go with a basic recipe or get fancy with my Strawberry Stuffed French Toast or Caramel Apple French Toast.
Tips & FAQs
What is Swedish Pearl Sugar? Swedish Pearl Sugar is little chunks of sugar that can be used to decorate baked goods. Unlike the more common coarse or sanding sugar, pearl sugar is opaque, and larger. You can buy it online (or at your local Swedish Butik if you happen to live in a community settled by Scandinavians). Or it can be omitted, which changes the look but not the yummy flavor!
A Frugal Baker’s Egg Wash. This loaf is glazed with an egg wash which gives it a glossy golden brown finish. Typically recipes use a whole egg for this—most of which goes to waste, because you really need just a teaspoon or two. I’ve tried alternatives like brushing with cream or butter and don’t like the results as well.
In response to this, I have developed a “frugal” technique. Assuming the recipe uses at least one egg, I beat the egg and remove about 2 teaspoons. I’ve never had this make a difference in the recipe results and I figure there has to be that much variation between eggs (and if you’re worried just use an extra large egg rather than large). I beat the two teaspoons of egg with a couple teaspoons of water and this gives me enough to brush my baked goods.
How to avoid your braided loaf cracking. If you look closely at some of the pictures, you’ll see that my loaf has cracked on top–which would be considered a defect. While this isn’t going to stop me, I will be working to improve my technique using some of these tips.
Welcome to #SpringSweetsWeek 2024 hosted by Heather from Hezzi-D’s Recipe Box! This year 17 food bloggers from around the country are sharing over 50 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, ice cream, pies, cakes, and more! Thank you to our #SpringSweetsWeek sponsors: Melissa’s Produce, Taylor and Colledge, and Selefina Spices for your generosity and support.
Friday #SpringSweetsWeek Recipes
- Blood Orange and Cardamom Bundt Cake from Blogghetti
- Blood Orange Creamsicle Pie from A Day in the Life on the Farm
- Blood Orange Crinkle Cookies from Shockingly Delicious
- Blood Orange Curd Tart from The Spiffy Cookie
- Cardamom Bread from Art of Natural Living
- Carrot Cake Cookies from Palatable Pastime
- Dragon Fruit Cheesecake Tart from Karen’s Kitchen Stories
- Dragon Fruit Lassi from That Recipe
- Dragon’s Turf Smoothie Bowl from For the Love of Food
- Easter Strawberries Recipe from In Our Spare Time
- Fig Crumble Bars from Cheesecurd In Paradise
- Fresh Fruit and Scone Breakfast Board from Hezzi-D’s Recipe Box
- Lavender Cardamom Mishti Doi from Magical Ingredients
- Lavender Cupcakes with Almond Glaze from Our Good Life
- Moist Meyer Lemon Loaf from A Kitchen Hoor’s Adventures
- Tangerine Cheesecake Pretzel Cups from Cindy’s Recipes and Writings
- Tangerine Olive Oil Cake from Jolene’s Recipe Journal
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Swedish Cardamom Bread
Ingredients
- ¼ cup butter
- 1 cup milk
- 1/2 cup white sugar
- 1 package yeast
- 3 1/2 cups all purpose flour approx
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1 egg beaten (reserve 2 t egg for eggwash)
- 2 teaspoons water or milk
- 1-2 Tablespoon Swedish Pearl sugar optional for decorating
Instructions
- Melt the butter in a microwave safe container that holds at least 2 cups. Add the milk and sugar, then heat to about 110F. Stir in the yeast.
- In a large mixing bowl, mix the flour, salt and cardamom.
- In a small bowl, beat the egg, then remove about 2 teaspoons into a separate container. Mix the smaller portion of egg with 2 teaspoons water or milk to make an egg wash, then refrigerate until needed.
- Mix the larger portion of egg into the milk mixture, then add to the flour mixture. Beat with a dough hook until dough is smooth and elastic. Add additional flour or milk if needed to create a nice dough.
- Cover the bowl of dough with a damp dish cloth and let rise in a warm place until doubled about 1 – 1 ½ hours.
- When doubled in size, knead a few times, then divide the dough into thirds and make 3 15-inch long rolls of dough. On a parchment lined baking sheet, braid these together then tuck in the ends. Preheat the oven to 375F.
- Let rise in a warm place until almost double, about 40 minutes. Take the reserved egg wash out of the refrigerator, then whisk briefly. Using a soft brush, brush egg wash lightly over the top and sides of the bread, then sprinkle with Swedish Pearl sugar, if using.
- Bake at 375 for about 20-30 minutes until loaf is golden brown and sounds hollow when tapped.
I’m Swedish and I love cardamom! I haven’t heard of this bread, but I’m definitely going to try it. It looks so deliciously tender. And I love the pearl sugar on top!
It’s so heartwarming to hear the story behind this recipe and how it’s been passed down through generations. Thanks for sharing this delightful recipe, perfect for adding a touch of Scandinavian charm to any gathering.
Cardamom is my favorite spice. This loaf sounds delicious and the images of your loaf looks gorgeous!
I cannot wait to try this, Inger! The aroma of cardamom baking is so alluring — and there is just something about the crunch of Swedish Pearl Sugar that I love. Brava!
I am not the most confident bread baker but there are so many awesome tips in this post that it makes me feel like I could do it! That pearl sugar is beautiful, need to get my hands on some.
I absolutely love this braided bread! I can imagine it smelled wonderful while baking with the yeast and the cardamom. Oh my yes, that candied ginger would be heavenly in this bread!
Oooh this loaf looks lovely and cardamom is such a great flavor.
I love how your braid turned out! Those beads of pearl sugar works well!
I have the pearl sugar, the cardamom…I need to make this loaf. Yours is so professional looking!
That’s a perfect loaf of bread! I just happen to have some of that pearl sugar so I definitely need to make this.
You’ll probably avoid the crack with your bread skills Karen!
This bread sounds delicious and it looks lovely.