Cinnamon Cardamom Braided Breakfast Bread

• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm milk
• 1/4 cup granulated sugar
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 cup unsalted butter, softened
• 1/4 cup brown sugar
• 1 egg
• 1/2 cup lukewarm water
• 1 egg beaten with 1 tablespoon water (for egg wash)

Steps

1. 1 In a small bowl, dissolve yeast in warm milk and let sit for 5 minutes until frothy.
2. 2 In a large mixing bowl, combine flour, salt, cinnamon, and cardamom.
3. 3 Add sugar, softened butter, egg, yeast mixture, and water to the flour mixture. Mix until a dough forms.
4. 4 Knead the dough on a floured surface for about 8 minutes, until smooth and elastic.
5. 5 Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
6. 6 Roll out the dough into a rectangle, spread with softened butter, and sprinkle with brown sugar.
7. 7 Roll the dough tightly into a log and divide into three equal pieces.
8. 8 Braid the three pieces together and place on a parchment-lined baking sheet.
9. 9 Cover and let rise for another 30 minutes.
10. 10 Preheat oven to 375°F. Brush the braided bread with egg wash.
11. 11 Bake for 25-30 minutes, or until golden brown.
12. 12 Cool on a wire rack before slicing.

Equipment

• Mixing bowls
• Baking sheet
• Parchment paper

Variations

• Add raisins or nuts to the filling for extra texture.

Substitutions

• Use almond milk for a dairy-free option.

Pairings

• Fresh fruit salad
• A cup of hot coffee

Nutrition

Tips

• For an extra touch, sprinkle with a cinnamon sugar mix before baking.
• This bread tastes even better toasted with a schmear of cream cheese.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat slices in the toaster for best results.

Freezing: Freezes well for up to 3 months. Thaw at room temperature or reheat from frozen in a toaster oven.

Serving Suggestions

• Serve with coffee or tea.
• Perfect alongside fresh fruit and yogurt.

FAQ