Almond Cardamom Braid
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 3/4 cup milk
- 3 tablespoons margarine
- 1/2 cup sugar plus 1/2 teaspoon sugar
- 1 egg
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon salt
- 1 tablespoon active dry yeast
- 1/4 cup warm water, 110°F
- 3 cups bread flour
- Topping:
- 1 egg beaten with 1 tablespoon water
- 1/4 cup sliced almonds
- 3 tablespoons coarse sugar
Odense Almond Paste gives this braided bread a rich texture. It’s a special treat for any holiday or tea time.
Time
Active time: 35-40 minutes
Rising time: 2 1/2 hours
Baking Time: 24-28 minutes
Rising time: 2 1/2 hours
Baking Time: 24-28 minutes
Yield
2-20 oz braids
Directions
- Add Almond Paste (grated using large hole side of a box grater), milk and margarine to a medium saucepan. Heat, mixing constantly, until Almond Paste and margarine are melted into milk. Pour mixture into a medium size bowl. Whisk in 1/2 cup of sugar, egg, cardamom and salt. Mix well and set aside to cool to 110°F.
- Meanwhile, sprinkle yeast over warm water, add remaining 1/2 teaspoon sugar and whisk until dissolved. Set aside until yeast foams and doubles in size.
- Whisk yeast and 1 cup of flour into bowl of cooled almond paste mixture, mixing until incorporated. Add remaining flour a bit at a time, beating between each addition. Mix until dough is soft and pulls away from sides of bowl. Turn out onto a lightly floured counter and knead 3-5 minutes. Dough will be soft and silky. Too much flour will make the bread tough and dry.
- Place dough in an oiled bowl and turn so top is oiled. Cover with a dish towel and let rise in a warm place until doubled, about 1 1/2 hours.
- When dough is doubled, punch down and turn out onto a lightly floured counter. Knead and divide dough into 2 equal pieces. Divide each piece into 3 equal parts.
- Roll each piece into 12 inch ropes. Braid 3 ropes loosely and pinch ends together and tuck under. Repeat with remaining 3 ropes. Line a large baking sheet with parchment. Place braids onto baking sheet, cover with towel and let rise until doubled, about 1 hour.
- Fifteen minutes before baking, preheat oven to 375°F. Brush braids with beaten egg. Top with sliced almonds and sugar. Bake bread for 24-28 minutes or until browned and firm. Bread is cooked at 190°F on a meat thermometer. Cool breads on wire rack.