all sorts of recipes, from me to you…

Saturday, February 20, 2010

Cardamom Braid

Cardamom was a new spice to me when my MIL added it to her coffee cake batter --- it was the incredible aroma that got my attention.  She was a first generation Swede so she came by using cardamom as naturally as her mother and Aunt Ida. 

India is cardamom’s native country with the green pod being used extensively in cooking there instead of ground cardamom.  It has a unique savory, slightly sweet spicy flavor and approximately 8 to 16 seeds are encased in a pod.  Cardamom loses its natural oils quickly, so only ground what you need for the recipe.  Next to saffron, it is one of the most expensive spices; therefore, you do not want to buy ground cardamom and let it set in the cabinet.   

Cardamom Pods
Whole Cardamom Seeds
Ground Cardamom
 Photo credits ~ Denzil Green

Buy whole green cardamom pods or seeds and grind your own for the freshest taste.  If you purchase the pods, smash them on a cutting board to crack them open.  Gather the seeds and grind them in a spice grinder.  You won't believe the the slightly pungent aroma after a couple of seconds grinding!

The seeds can also be crushed between two spoons.  A tablespoon of pods yields about 2 teaspoons of ground cardamom.

Cardamom Braid


1 tablespoon active dry yeast
¼ cup warm water
½  cup sugar
¾ cup milk
2 eggs, beaten
½ teaspoon salt
½ to 1 teaspoon crushed cardamom seeds or ground cardamom
4 ½ cups bread flour
¼ cup (1/2 stick) unsalted butter, softened
1 beaten egg for glaze
Coarse sugar or 1 teaspoon granulated sugar for sprinkling (optional)


Mix yeast, warm water and 1/2 teaspoon sugar until yeast dissolves. Set aside.

Heat milk in a saucepan over low heat until small bubbles appear along the edges. Cool to about 120F. Add beaten eggs, remaining 1/2 cup sugar, salt, cardamom and 3 cups flour. Beat well. Add butter; beat well. Add yeast mixture. Add remaining 11/2 cups flour in three additions, mixing well after each addition, until dough has a soft to medium consistency.

Knead on a lightly floured surface or with a mixer fitted with dough hooks until smooth and elastic, about 10 minutes, adding as little additional flour as possible.

Place dough in an oiled bowl, turning to coat top. Cover with plastic wrap and let rise until almost doubled, 1 to 2 hours. Punch down dough and let rise again until almost doubled, about 1 hour.

Place dough on a lightly floured surface and divide into 6 pieces. Roll each piece into a rope. Braid 3 ropes together to form a loaf. Repeat with remaining 3 ropes. Place loaves on a greased baking sheet or in greased 81/2 x 41/2-inch loaf pans. Cover with a cloth and let rise until doubled, about 45 minutes.

Preheat oven to 375F.

Brush loaves with beaten egg and sprinkle with sugar, if desired. Bake 25 minutes or until loaves sound hollow when tapped on bottom. Invert from pan and cool on wire rack.
Makes 2 loaves

Wonderful!  Fragrant and yummy!


  1. Love cardamon, but usually just have it in Chai. Thanks for visiting me this morning at Delights of the Heart.

  2. you know, i'm seeing cardamom popping up more and more, and i'm glad! i'm familiar with it because, like marilyn, i love chai, but i most recently had it in a beef entree. great post!

  3. I love cooking with cardamon-I adore the scent.

  4. Thanks, to all of you! I'm so glad there are so many cardamom lovers!



I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.

Keep Smiling,