Right now as I write this post I am snacking on some of this bread warm from the toaster with my afternoon coffee. It’s such a treat and I want you to experience the same pleasure. So do yourself a favor and go make this bread for the weekend!
Sometimes I hit a wall when I’m writing a blog post. I am having that experience now with this post. Big time. My mind is just a big foggy mess and when I sit down at the computer my hands freeze. For some reason I feel like I should have something to say other than, “I made this. It was delicious. Here is the recipe.” But that’s all I have!
I made this.
It was delicious.
Here is the recipe.
Hope you all have a very Happy Easter celebrating the resurrection of Jesus Christ!
Cardamom Easter Bread
Makes 2 loaves, 1 loaf and 4 buns, or 8 buns
2 1/2 cups whole milk
1 1/2 cups (3 sticks) melted butter
1 cup sugar
1 teaspoon salt
2 teaspoons ground cardamom
- 1/4 teaspoon ground nutmeg
2 envelopes (4 1/2 teaspoons) dry active yeast
8-9 cups all purpose flour
- eggs, one for each bun you plan to make (colored with egg coloring and RAW) and one for the egg wash
- Heat milk over medium-low heat until bubbles form on the edges of the pan and the milk is steaming. Turn off the heat. Stir in melted butter, sugar, salt, ground cardamom and nutmeg. Let mixture cool until lukewarm, 100-110°F. Stir in the yeast and let sit for about 10 minutes until foamy. Pour mixture into the bowl of a stand mixer.
- Add 2 cups of flour and mix on low with the dough hook until flour is mixed in. Add 2 more cups, mix, and repeat until you’ve added 8 cups total. Turn the mixer up to medium and mix for 3-4 minutes. If the dough does not pull away from the sides of the bowl add more flour, 1/4 cup at a time, until it does.
- Turn dough out onto a floured surface and knead a bit, then place in an oiled bowl, cover with plastic wrap and let rise until doubled, about an hour.
- Punch dough down and place on a floured surface. Divide in half. For Bread: Divide a half into thirds and roll each third into a rope about 14 inches long. Pinch ends together and then braid the ropes together, pinch the ends together and tuck the ends under. Place on a parchment lined baking sheet, cover and let rise for an hour. For Buns: Divide the half into 4 pieces, then each piece in half. Take those pieces and roll them into ropes about 10 inches long. Pinch the ends together and twist the pieces together, then pinch the ends and connect the ends by pinching them together. Repeat with the rest and place all 4 buns on a parchment lined baking sheet, cover and let rise for about an hour.
- Preheat oven to 375°F. Beat an egg and brush onto buns or loaves. Sprinkle with colored sprinkles if desired. Place egg in the center of each bun. Bake for 20-25 minutes for buns and 25-30 minutes for bread.