Finnish Cardamom Bread

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A soft, golden braided loaf fragrant with freshly ground cardamom, this traditional Finnish sweet bread is the quintessential partner to a strong cup of coffee. The tender enriched dough is gently sweet and aromatic, finished with a glossy egg wash and crunchy pearl sugar.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 9 gFat
• 5 gSaturated Fat
• 44 gCarbs
• 1 gFiber
• 13 gSugar
• 7 gProtein
• 230 mgSodium
• 110 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the dough

• 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
• 2¼ tsp (7 g) active dry yeast
• ½ cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp fine sea salt
• 2½ tsp freshly ground cardamom (from about 20 pods)
• 4½ cups (560 g) bread flour
• ½ cup (115 g) unsalted butter, melted and slightly cooled
• 1 tsp neutral oil, for greasing the bowl

For finishing

• 1 large egg, beaten with 1 tbsp whole milk
• 2 tbsp pearl sugar (or coarse sugar crystals)
• 1 tbsp sliced almonds (optional)

Directions

1. In a small bowl, sprinkle the yeast over the warm milk with a pinch of the sugar; let stand for 5-8 minutes until foamy. In a large mixing bowl, whisk the remaining sugar with the eggs, salt, and cardamom until pale.
2. Pour the yeast mixture and melted butter into the egg mixture and stir to combine. Add the flour one cup at a time, mixing with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface.
3. Knead the dough for 8-10 minutes until smooth, soft, and elastic; it should spring back lightly when pressed. Place in an oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 to 1½ hours, until doubled in size.
4. Punch down the dough and divide into three equal pieces. Roll each piece into a rope about 16 inches long, tapering the ends slightly. Pinch the ropes together at one end and braid loosely, then pinch and tuck the ends underneath.
5. Transfer the braid to a parchment-lined baking sheet. Cover loosely and let rise again for 30-40 minutes, until puffy and pillowy. Meanwhile, preheat the oven to 350°F (175°C).
6. Brush the loaf gently with the egg wash, taking care not to deflate the dough. Sprinkle generously with pearl sugar and sliced almonds, if using.
7. Bake on the middle rack for 30-35 minutes, rotating once, until the crust is deep golden and the bottom sounds hollow when tapped. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
8. Transfer to a wire rack and cool for at least 20 minutes before slicing. Serve slightly warm or at room temperature, traditionally with butter and a cup of coffee.
9. Store leftovers wrapped at room temperature for up to 3 days, or slice and freeze for up to 3 months; reheat gently before serving.

Cook’s Notes

• Always use freshly ground cardamom if possible; pre-ground loses its aromatic oils quickly and the flavor will be noticeably flatter.
• Do not overheat the milk – anything above 115°F will kill the yeast and the dough will not rise. Test it on the inside of your wrist like a baby's bottle.
• The dough is enriched with butter and eggs, so a longer, slower rise in a cool kitchen actually develops more complex flavor than a fast, hot rise.
• If you prefer individual portions, divide the dough into 18 pieces and shape into figure-eight or knotted buns; reduce baking time to about 18-22 minutes.

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