Easy Cardamom Bread
Description
This spiced, raisin- and nut-filled cardamom bread is topped with sliced almonds and sweet pearl sugar for a beautiful Scandinavian holiday treat.
Ingredients
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1 cup warm whole milk (110 degrees F (43 degrees C))
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1/2 cup white sugar
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1/3 cup warm water (110 degrees F (43 degrees C))
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2 tablespoons melted butter
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1 (1/4 ounce) package active dry yeast
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3 1/2 cups all-purpose flour, or as needed
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3 tablespoons ground cinnamon
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1 1/2 tablespoons ground cardamom
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1/2 cup melted butter
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1/2 cup raisins
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1/2 cup chopped walnuts
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1 egg
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1 tablespoon water
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1/2 cup sliced almonds
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1/4 cup pearl sugar
Directions
1
Whisk together warm milk, 1/2 cup sugar, warm water, and 2 tablespoons melted butter in a large bowl until sugar is dissolved. Sprinkle yeast over the top and set aside for 5 minutes.
2
Once yeast is foamy, stir in flour, adding more as needed to form a stiff dough. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place into an oiled bowl, cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.
3
Combine remaining 1/2 cup sugar, cinnamon, and cardamom in a small bowl; set aside.
4
Deflate dough and turn it out onto a lightly floured surface. Roll dough into a 9x13-inch rectangle and brush with 1/2 cup melted butter. Sprinkle with cardamom-sugar mixture, raisins, and walnuts. Roll into a log, pinch the edges closed, and place onto a parchment paper-lined baking sheet. Cover with a cloth and let stand in a warm place until doubled in bulk, about 1 hour.
5
Preheat the oven to 350 degrees F (175 degrees C).
6
Using a sharp knife, score the top layer of the roll with V-shapes that don't quite meet in the middle, the whole length of the roll. This will give the bread an attractive braided appearance, but can be skipped.
7
Beat egg with 1 tablespoon water in a small bowl until well combined; brush over the top of bread. Sprinkle with almonds and pearl sugar.
8
Bake in the preheated oven until bread is golden brown and sounds hollow when tapped on the bottom, 30 to 35 minutes. Cool completely on a wire rack before slicing.