Swedish Cardamom Bread Recipe: A Sweet, Authentic Treat 💙💛

🍞 Grandma’s Traditional Recipe: Braided Swedish Cardamom Bread (Kardemummabröd)

You are in for a treat when you bake this authentic braided Swedish Cardamom Bread (Kardemummabröd).

This beautiful loaf is sweet enough to be enjoyed for breakfast or dessert, but it is not overly sugary sweet like many breads in the US.

The best way to eat this traditional Scandinavian bread is warm with butter and lingonberry jam, which enhances the authentic experience.

You can also add a powdered sugar glaze or use the bread to make delicious French toast or bread pudding!

This recipe yields two full loaves of sweet, aromatic, and complex cardamom bread.

The unique, rich flavor of this bread comes from the ground cardamom, and choosing the right spice is key.

Whole Seeds are Best: For the most intense and freshest flavor, it is preferred to use whole cardamom seeds and grind them just prior to making the bread.
Spice Grinder Required: Because the little seeds are very hard, you will need a dedicated spice grinder for this step, as a mortar and pestle may not be sufficient.
Flavor Profile: Cardamom offers a warm, complex, and slightly citrusy flavor that sets this bread apart.

As a traditional yeast bread, careful attention to the rising process and shaping is important.

Scalding Milk: The recipe calls for scalding the milk (heating it to 185°F) before adding the butter and cooling it down to lukewarm for the yeast.
Temperature Matters: As with any yeast bread, the rising time will vary depending on your kitchen’s temperature. Expect a shorter rise in a warm kitchen and a longer rise in a cold one.
Two Rises: The dough requires a first rise until doubled (about 1 hour) and a second rise until tripled (about 1 hour) after braiding.

The dough is first cut in half (for 2 loaves), and then each half is cut into three long pieces.
Each trio of pieces is braided together and the ends are tucked underneath before the second rise.

Scald Milk: Pour milk into a saucepan over medium heat. Scald by cooking for about 5 minutes, stirring continually, until it reaches **185°F**.
Prepare Yeast: Add the butter to the scalded milk to melt. Cool the mixture until lukewarm (around 105°F–115°F) and then stir in the yeast.
Start Batter: Add the milk mixture and 2 ½ cups of flour to a mixing bowl and beat until the batter is smooth. Let it stand for about 30 minutes until the yeast begins to bubble.
Add Flavor: Beat the eggs, sugar, salt, and ground cardamom into the batter. Then, mix in the remaining 4 cups of flour.
Knead & First Rise: Knead the dough thoroughly and let it rise until it has doubled in size (about 1 hour).
Braid: Cut the dough in half. Cut each half into thirds. Roll each of the six pieces until they are about 12 inches long. Braid three long pieces together and tuck the ends underneath. Repeat for the second loaf.
Second Rise: Place the loaves on a cookie sheet sprayed with nonstick baking spray. Let them rise again until they have tripled in size (about 1 hour).
Bake: Bake the loaves in an oven preheated to 350°F for 45 minutes.
Serve: Enjoy the bread warm, perhaps with butter and lingonberry jam!

This recipe results in a beautiful, aromatic, and flavorful braided bread that is perfect for a special breakfast or dessert.

Will you try it the traditional way with lingonberry jam or enjoy it some other way?