BRAIDED WREATH BREAD
I make this attractive bread to celebrate Santa Lucia Day on December 13. This Swedish custom is the symbolic start of Christmas in Scandinavia, a festival of lights that brightens the short, dark days of winter. I position seven birthday candle holders in my braided loaf before adding candles to prevent wax from melting on top of the bread.
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, 1 egg, orange zest, salt, extract and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into thirds. Roll each portion into a 20-in. rope. Braid the ropes; shape into a wreath and pinch ends to seal. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 45 minutes., For glaze, beat egg; lightly brush over dough. Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool.
Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 152mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
CARDAMOM WREATH
I have loved this recipe since the first time I made it. A slice of Cardamom Wreath and butter with a cup of tea or coffee in the morning is the best!
Provided by Cindy Rapkin
Categories Other Breakfast
Time 25m
Number Of Ingredients 21
Steps:
- 1. In a small bowl, dissolve yeast in warm water. In mixing bowl, cream butter and sugar. Beat in 3 eggs, evaporated milk, yeast mixture, sour cream, orange peel, cardamom and salt; mix well.
- 2. Beat in 6 cups of flour until mixture is smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface: knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- 3. Punch dough down: turn onto a floured surface. Divide into six portions. Cover and let rest for 10 minutes. Shape each portion into a 24 inch rope. Place three ropes on a greased baking sheet and braid. It's easier if you pinch the three strands together at the top and then start to braid. Form into a ring. pinch ends tightly together. Repeat with remaining dough. Cover and let rise until almost doubled, about 45 mintues.
- 4. Beat milk and remaining egg, brush over wreath. Sprinkle with almonds and sugar. Bake at 375 degrees for 25-30 minutes or until golden brown. (Be careful to not over bake) Remove from pan to wire racks to cool.
- 5. In mixing bowl, mix all cardamon butter ingredients together until blended. Serve with bread.
CARDAMOM WREATH BREAD
Requires 1 hr 45 min rise time Fragrant bread for savory-sweet breakfast (serve with cream cheese or cream cheese flavoured icing as dip like a pretzel) or serve with a meal. Cardamom Butter: In a medium bowl, combine 1 cup butter, softened; 2 tablespoons powdered sugar; 3/4 teaspoon ground cardamom; 3/4 teaspoon finely shredded orange peel and 1/4 teaspoon ground nutmeg. Mix well with a spoon to combine. Makes 1 cup.
Provided by GoldsmithLissa
Categories Breads
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the warm water and yeast; set aside for 5 minutes.
- 2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping the sides of the bowl occasionally. Add 3 eggs and beat until combined. Stir in the evaporated milk, sour cream, orange peel, cardamom, and salt. Stir in yeast mixture (mixture will look curdled). Stir in as much of the flour as you can with a wooden spoon.
- 3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
- 4. Shape the dough into a ball. Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size (about 1 hour).
- 5. Punch dough down. Turn out onto a lightly floured surface. Divide dough into six equal portions. Cover; let rest for 10 minutes.
- 6. Roll each portion of dough into a ball. Roll each ball into an evenly thick rope that is 22 to 24 inches long. Line up 3 of the ropes, 1 inch apart, on the lightly floured surface. Starting in the middle, braid by bringing left rope underneath center rope; lay it down. Then, bring right rope under new center rope; lay it down. Repeat to end. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand.) Join ends of braid to form a wreath. Carefully transfer wreath to a greased baking sheet. Repeat braiding and shaping into a wreath with remaining three ropes for a second wreath. Cover; let rise until almost double in size (45 to 60 minutes).
- 7. Stir together the 1 egg and 1 tablespoon milk. Brush over tops of wreaths. If you like, top with sliced almonds or coarse sugar. Bake in a 375 degrees F oven about 25 minutes or until lightly browned and bread sounds hollow when lightly tapped (if necessary, cover wreaths with foil the last 5 to 10 minutes to prevent overbrowning). Remove from oven. Transfer wreaths to wire racks and let cool. Serve with Cardamom Butter.
Nutrition Facts : Calories 230.2, Fat 6.7, SaturatedFat 3.7, Cholesterol 50.7, Sodium 250.4, Carbohydrate 36.1, Fiber 1.2, Sugar 6.4, Protein 6.2
CARDAMOM BRAID BREAD
I came across this recipe in 1983 and have been making it for the holidays ever since. One year I gave away 20 loaves! —Rita Bergman, Olympia, Washington
Provided by Taste of Home
Time 50m
Yield 2 loaves (20 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2 cups flour, yeast, cardamom and salt. In a small saucepan, heat 1-1/2 cups milk, butter and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. , Brush with remaining milk and sprinkle with sugar. Bake at 375° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 91mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
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