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Swedish Cardamom Bread

A soft braided sweet bread filled with butter, brown sugar and cardamom, finished with egg glaze and a crisp garnish.

By Gary Burfield-Wallis First published Updated
Close-up of cardamom filling being spread on rolled dough for Swedish Cardamom Braid, with bowls of brown sugar and crushed cardamom on a rustic table in warm natural light.

At a glance

Recipe summary

Prep
30 min
Cook
30 min
Rest
2 hr 15 min
Total
3 hr 15 min
Serves
1 braided loaf
Skill
Moderate

This Scandinavian-style loaf combines a buttery enriched dough with a fragrant cardamom filling. The braid looks impressive but is simply three filled strands woven together.

What you need

Ingredients

Metric US Ingredient
250 ml 1 cup whole milk Warm, not hot.
10 ml 2 tsp instant yeast
100 g ½ cup caster sugar
1 large 1 large egg
75 g ⅓ cup unsalted butter Softened.
5 ml 1 tsp fine salt
15 ml 1 tbsp freshly ground green cardamom seeds From about 10 pods.
450 g 3½ cups strong white bread flour Plus extra for dusting.
50 g ¼ cup unsalted butter Softened, for the filling.
50 g ¼ cup light brown sugar For the filling.
5 ml 1 tsp ground cardamom For the filling.
1.25 ml ¼ tsp ground cinnamon Optional.
1 1 egg Beaten, for glazing.
As needed As needed pearl sugar or crushed pistachios For the top.

How to make it

Method

  1. Combine the warm milk, caster sugar and yeast in a large bowl and leave for 10 minutes until frothy.
  2. Add the egg, 75 g butter, salt and freshly ground cardamom. Mix in the 450 g flour to make a soft dough.
  3. Knead for about 10 minutes by hand or 6 minutes in a mixer until smooth and elastic.
  4. Cover and leave to rise for 1 to 1½ hours until doubled.
  5. Mix the 50 g filling butter with the brown sugar, ground cardamom and optional cinnamon.
  6. Roll the dough into a 30 × 40 cm / 12 × 16-inch rectangle. Spread with the filling, fold into thirds like a letter and cut lengthways into three strands.
  7. Twist and braid the strands, tucking the ends underneath. Place on a lined tray, cover and prove for 30 to 40 minutes.
  8. Heat the oven to 180°C / 160°C fan / 350°F. Brush the loaf with beaten egg and scatter over pearl sugar or pistachios.
  9. Bake for 25 to 30 minutes until golden. Cool for at least 15 minutes before slicing.

Useful notes

Equipment

  • Large mixing bowl or stand mixer
  • Rolling pin
  • Baking tray
  • Baking paper
  • Pastry brush
  • Wire rack

Substitutions

  • Use ground cardamom if whole pods are unavailable, though the flavour will be less vivid.
  • Use demerara sugar if pearl sugar is unavailable.
  • Leave out the cinnamon for a pure cardamom flavour.

Allergen notes

  • Contains wheat, egg, milk and pistachio if used.

Storage

Keep covered at room temperature for up to 2 days. Freeze slices or the whole cooled loaf for up to 2 months.

Tips

  • Freshly crushed cardamom seeds give the best aroma.
  • Do not overfill the dough or the braid will be difficult to seal.
  • A tight but gentle braid helps the loaf keep its shape.