Braided Cardamom Bread

Breakfast, Holiday

Swedish Cardamom Braided Loaf

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.

Swedish Cardamom Braided Loaf

Swedish Cardamom Braided Loaf

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.

I’m leaving you with this beautiful braided Swedish Cardamom Bread from Scandinavian Gatherings.

Swedish Cardamom Braided Loaf

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.

Swedish Cardamom Braided Loaf

Swedish Cardamom Braided Loaf

Swedish Cardamom Braided Loaf

Swedish Cardamom Braided Loaf

Swedish Cardamom Braided Loaf

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!

Swedish Cardamom Braided Loaf

Swedish Cardamom Bread

Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Serving Size: 2 braided loaves


  • 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.
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  • Reply Debra Soderquist September 30, 2016 at 4:25 am

    This recipe only goes to the stage where you have the dough rise – what about baking temp and time?

    • Adrianna Adarme
      Reply Adrianna Adarme September 30, 2016 at 8:29 am

      It’s updated now. Thanks for pointing that out!

  • Reply Elle September 30, 2016 at 5:19 am

    This looks amazing and I plan on making it today…but I believe the second half of the directions are missing!

    • Adrianna Adarme
      Reply Adrianna Adarme September 30, 2016 at 8:29 am

      OMG I messed that up. It’s updated now, thank you!

  • Reply Leslie R. September 30, 2016 at 9:59 am

    This sounds so great! It will be my weekend project, and I’m sure i’ll eat it by Monday haha!


  • Reply laura September 30, 2016 at 10:02 am

    I’m coming to your pie workshop tomorrow with a girlfriend. So excited!

  • Reply Allison // Always Eat Dessert September 30, 2016 at 11:30 am

    I have been obsessed with all things cardamom since I spent a semester studying abroad in Copenhagen during college (I actually just posted a recipe for cardamom ice cream on my blog this week), and this bread is BEAUTIFUL! I definitely need to get my hands on Melissa’s book and give this recipe a try! Thanks for the tip 🙂

    xx Allison

  • Reply Christen Barua September 30, 2016 at 11:31 am

    I made these as individual rolls and they were heaven. Love the braid- so pretty!

  • Reply Brooklyn Murtaugh September 30, 2016 at 3:03 pm

    I’ve never had this type of bread before but it looks REALLY good!

  • Reply Heghineh October 2, 2016 at 4:00 pm

    These look incredible . Beautiful poictures

  • Reply Megan (Cozy Eats) October 4, 2016 at 4:00 pm

    Love!!! This recipe is perfect timing for me, I bought a bottle of ground cardamom when I was in Tokyo. It was about $4 there, and everywhere I have found it here (Oregon) it is stupid expensive! I need a chill baking day soon so I can try this. 🙂

  • Reply Jessica Lee October 10, 2016 at 11:18 pm

    Thank you for sharing this recipe! Turned out great, but the braid didn’t hold. Any idea why?

    • Reply Anne December 28, 2016 at 11:45 am

      I had the same problem, so I baked the bread in loaf pans – worked perfectly!

  • Reply Julie October 15, 2016 at 5:19 pm

    This recipe is identical to one that was given to me by a dear friend from Sweden.
    She was a caterer well into her eighties and this was one of her most requested breads
    when catering breakfasts. In more than forty years I have seen many variations but this one is by far the best. It is moist, light and is perfect for either knot rolls or braided. You have shared a gem with your readers that they will enjoy for many years to come.

    • Adrianna Adarme
      Reply Adrianna Adarme October 16, 2016 at 3:46 pm

      Ahhh! YAY! I really want to make an iteration where I put melted chocolate in the middle and make ’em into knots!

  • Reply Lydia November 15, 2016 at 7:35 pm

    Do you think this would be terrible with raisins? Or maybe 1 tsp. cardamom and 1 tsp. cinnamon? I’m thinking of the french toast/bread pudding possibilities…

    • Adrianna Adarme
      Reply Adrianna Adarme November 15, 2016 at 9:47 pm

      i think it would be delicious with raisins! i wouldn’t add THAT much cardamom. it’s so strong. but i think 1 teaspoon cinnamon would be amazing.

      • Reply John December 29, 2016 at 2:55 pm

        Confused that you call 1 tsp of cardomom “THAT much cardomom” since your recipe calls for 2 tsp of cardomom.

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    […] Swedish Cardamom Braid […]

  • Reply Linda December 27, 2016 at 5:38 am

    I am so glad I found this recipe. My favorite aunt used to bake this bread when I was a child and I’ve always been obsessed with cardamom. She died some years ago and I lost the recipe. While there are many versions of this on the internet, this one comes the closest as to how she made it.
    We aren’t even Scandinavian! We’re Mexican!

  • Reply Kristin April 27, 2017 at 6:34 pm

    This turned out beautifully! So incredibly delicious. Thank you!

  • Reply Kelsey May 14, 2017 at 7:16 am

    I just made this for my mom for Mother’s Day and it was as fun to make as it was to eat 🙂 We enjoyed it with a side of ice-cream for dessert last night, and then turned it into French toast for breakfast this morning. Such a neat recipe – thank you for sharing!

    • Adrianna Adarme
      Reply Adrianna Adarme May 14, 2017 at 7:01 pm

      aww this makes me happy to hear! happy mother’s day to your mama! xo

  • Reply Jessica December 11, 2017 at 10:56 am

    Do you know if this bread freezes well? I made it, and it is delicious, but I’m worried I won’t be able to eat it all quick enough while it’s still fresh.

    • Adrianna Adarme
      Reply Adrianna Adarme December 11, 2017 at 12:37 pm

      Oh I’m not sure actually but if you try it please let me know. I don’t see why it wouldn’t freeze well.

      • Reply Jessica December 16, 2017 at 3:06 pm

        Update: this bread does freeze well.

  • Reply Holiday Traditions: Family, friends, and feasts | Vermont Craft Tours December 28, 2017 at 11:58 am

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  • Reply Beth March 9, 2019 at 7:17 pm

    Can I substitute almond milk for whole mill?

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