Swedish Cardamom Braid Abm

This Swedish cardamom braid is the kind of bread that fills your kitchen with the most incredible aroma for hours. Ground cardamom seeds go right into the dough alongside scalded milk, sugar, and raisins, creating a soft, enriched bread that’s lightly sweet and deeply fragrant.

Cardamom is the signature spice of Scandinavian baking, and a full teaspoon makes its presence known. It’s warm and floral with a slightly citrusy edge that pairs naturally with the raisins and the mild sweetness of the dough.

The braid is simpler than it looks. After the first rise, divide the dough into three equal pieces, roll each into a 10-inch strand, and braid loosely. Loose braiding is important. Tight braids don’t have room to expand during the second rise and end up dense instead of airy.

Kitchen Tips

• Scald the milk (heat until bubbles form at the edge) then cool before adding to the yeast. Hot milk kills yeast; lukewarm activates it.
• Knead until the dough is smooth, elastic, and springs back when poked. Under-kneaded dough won’t develop the gluten needed for a soft crumb.
• Let each rise go a full hour in a warm spot. Cardamom breads benefit from a complete rise for the best texture.
• Brush with an egg wash before baking for a golden, shiny crust.

Variations

• Use golden raisins for a milder, sweeter fruit that blends more subtly into the bread.
• Add a pearl sugar topping (common in Scandinavian baking) before baking for a traditional crunchy finish.
• Fold in a tablespoon of orange zest alongside the cardamom for a citrus-spice combination.