This is not an everyday bread but more for special occasions, mainly due to its richness. I made this celebratory bread over the Easter weekend. Since Easter, like Christmas and other religious occasions is a season and more than just a day, you are still well within your rights to make this bread (smile).
The dough starts out sticky and it requires that the total amount of flour be added in 2 stages. If you are uncomfortable with handling sticky dough(s) with your hands, then use a stand mixer or a sturdy wooden spoon, particularly for the first stage of mixing.
The dough can be braided or shaped anyway you like or you can choose to make rolls with them. I did both on separate occasions. The bread is sweet enough that it can be eaten on its own, especially when it is fresh and warm, but jam, butter and cheese are welcome accompaniments. If you have leftovers – French toast and Bread Pudding are ideal.
This recipe will yield 2 loaves or 14 – 16 rolls
INGREDIENTS
● 6 oz. unsalted butter
● ¾ cup white granulated sugar
● 1 ¼ cups whole milk
● 1 tablespoon plus 1 teaspoon ground cardamom
● 5 cups all purpose flour, divided
● 1 ½ tablespoons instant yeast
● ½ teaspoon fine salt
● 2 eggs, room temperature, divided
● White or brown sugar for sprinkling on bread
DIRECTIONS
1. Add butter, sugar, milk and 1 tablespoon of cardamom to a saucepan and melt on low heat. Do not let the mixture come to a boil. Set aside to cool to 115 degrees F.
2. Add 4 cups of flour, yeast, 1 teaspoon of cardamom and salt to a large bowl and mix well.
3. Whisk 1 egg into the cooled butter-sugar-milk mixture and pour the ingredients into the flour and mix for a few minutes, the dough will be sticky.
(Photo by Cynthia Nelson)
4. Generously flour work surface with the remaining cup of flour and gently knead flour into the dough. Add a little extra flour to the work surface if needed. Knead just so that the flour in incorporated into the dough. The dough will be soft.
5. Add the dough to an oiled bowl, cover and allow to rise for 1 ½ hours or until more than doubled in size.
6. Punch down risen dough and transfer to a lightly floured work surface and knead for 2 – 3 minutes. Shape dough as you prefer – braid, swirl, round or cut dough and make into balls.
7. Transfer dough to lightly oiled baking pans, cover and let rise for 50 minutes.
8. Preheat oven to 350 degrees ½ an hour into the rise.
9. Lightly beat remaining egg and brush all over risen dough. Sprinkle with sugar and bake for 30 minutes or until brown.
10. Remove from oven and cool on a wire rack.
