Pie workshop is tomorrow! We have PF Candles to giveaway, lots of butter from Tillamook and cute pie cards and vanilla from Nielsen and Massey. So much vanilla! I’m super excited to see it come together.
Follow me on the Insta Stories for a full behind-the-scenes, if you’re into that sort of thing.
I feel like I gave up on Snap but I also don’t Insta Story as much as I Snapped and I think it’s because all of it is just so overwhelming. I’d much rather just hide and cook and shoot.
ANYWAY, after the pie workshop, Josh and I are hopping on a plane to fly to Virginia for the next few days and I can’t wait.
It’s a book full of cozy cute things that are hella Scandinavian. There’s everything from inspiration for your own gatherings, to awesome recipes and even DIYs.
When I was in Denmark I was speaking to this lady about baking (she was an avid baker who once lived in Atlanta!) and told me that Scadinavians use a lot of spices in their baked goods because it was once seen as luxurious. She said people would invite their friends over and it was a way of bragging. Sorta like, “This loaf has a shit ton of cardamom, I am rich.”
That’s why you’ll find cardamom cookies and cardamom breads with a really liberal amount of spice added to them. And I’m absolutely down.
This bread is so delicious and tender.
I made it on a day when I was doing a million things. But when it was done baking, I sat down, watched Real Housewives and ate a piece while sipping some warm tea. Just like Scandinavians intended!
- 2 cups whole milk
- 2/3 cup sugar
- 1/2 cup unsalted butter
- 2 packets active dry yeast or instant yeast
- 6 cups all-purpose flour, divided
- 3/4 teaspoon table salt
- 2 teaspoons ground cardamom
- 2 large eggs, divided
- 1 tablespoon whole milk
- 2 tablespoons Swedish pearl sugar
- In a small saucepan, combine the milk and sugar; whisk until the sugar is dissolved. Add the butter, and heat over medium low, stirring gently, until the butter is melted. Remove from the heat.
- Allow the milk mixture to cool to the temperature of a warm bath (not hot!), and stir in the yeast. Allow the mixture to sit for 5 minutes to make sure the yeast is active and alive. You should see bubbles on the surface (don't be alarmed if it's not super foamy), and the mixture should grow in volume.
- When you are certain the yeast is working, in a large bowl with a wooden spoon or in the bowl of a stand mixer fitted with the dough hook attachment, add the milk mixture. Add 2 cups of the flour, and the salt, cardamom, and 1 of the egg. Mix until combined.
- Add 3 more cups of the flour and stir until it is completely incorporated. Add the remaining 1 cup of flour a little at a time until the dough forms a ball and is no longer super sticky when lightly touched with your finger. You might not use the entire cup of flour.
- Transfer the dough to a large, lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour.
- Punch down the dough, knead by and for 1 to 2 minutes on a well-floured surface, and let rest for 10 minutes.
- Divide the dough into six equal portions. Roll each portion into a skinny rope about 15 inches long. Line up three dough ropes side by side on the counter in front of you. Pinch one end of the rope together, then gently braid the three ropes into a loaf. When you reach the end, pinch the remaining dough together and tuck it under the loaf slightly. Repeat with the other three dough ropes to make a second loaf.
- Place each loaf on a parchment-lined baking sheet, and let it rise for 30 minutes.
- Preheat the oven to 375 degrees F.
- To make an egg wash, in a small bowl, whisk the remaining 1 egg and the milk together. Brush the top and sides of both braided loaves with the egg wash, then sprinkle each loaf with 1 tablespoon pearl sugar.
- Bake the loaves until browned on top, about 20 minutes. Remove from the oven and allow them to cool before slicing.