This Cardamom Bread Recipe creates a soft, braided loaf with warm spice, light sweetness, and a golden crust. This Homemade Cardamom Bread Recipe draws from Scandinavian Cardamom Bread traditions and classic Pulla Bread Recipe methods, making it a beautiful Easter Bread Idea and a staple in Recipes With Cardamom.
Freshly ground cardamom gives this loaf its signature aroma and tender crumb. The result tastes gently sweet, fragrant, and buttery, with pearl sugar adding light crunch on top.
I return to this bread often. The scent alone fills the kitchen with something calm and familiar.
This dough relies on balance. Three and a half cups of flour create structure, while eggs and butter soften the crumb and give richness.
Active dry yeast works best at around 110°F milk. That temperature wakes the yeast without stressing it. I check it with a thermometer, even now.
The sugar feeds the yeast and sweetens the loaf gently. This approach produces a bread that feels enriched but still light, similar in spirit to my Raspberry Swirl Brioche Loaf Recipe, though cardamom leads the flavor here.
What You Need and Why Each Ingredient Matters
All purpose flour gives the loaf shape and chew. Bread flour makes it too firm for this style, and I want softness here.
Whole milk adds fat and tenderness. I choose whole milk because lower fat versions create a slightly drier crumb.
Eggs build structure and add color. Room temperature eggs blend more evenly into the dough, which I learned after years of streaky mixtures.
Unsalted butter enriches the dough and softens texture. Softened butter incorporates cleanly without clumps.
Freshly ground cardamom defines the flavor. Pre ground spice works in a pinch, yet freshly crushed seeds create a brighter aroma, similar to the warmth in my Orange Cardamom Cake.
Pearl sugar adds texture and visual appeal. That light crunch contrasts the tender interior beautifully.
Cardamom Spotlight
Cardamom carries this loaf. One teaspoon seems small, yet it spreads fragrance through the entire braid.
Fresh grinding releases essential oils that fade quickly once exposed to air. I crush the seeds just before mixing the dough. The scent tells me everything.
If you lack whole pods, use good quality ground spice and increase it slightly. Flavor matters deeply in Recipes With Cardamom, and subtle spice can disappear in enriched dough.
How To Make It
Bloom the yeast in warm milk with a spoonful of sugar. The mixture should foam within ten minutes. Foam shows activity and strength.
Mix flour, sugar, salt, and cardamom before adding eggs, butter, and yeast. Knead for eight to ten minutes until the dough turns smooth and elastic. The dough should cling lightly to the bowl base yet pull from the sides.
Let the dough rise until doubled. A gentle press with your fingertip should leave a slow filling indentation.
Divide and braid the dough into three ropes. Keep the braid loose so the loaf expands evenly during the second rise. I learned that lesson after one tight braid split in the oven.
How To Tell It Is Done
The loaf should turn deep golden brown after about thirty five minutes. Tap the bottom and listen for a hollow sound.
An internal temperature around 190°F confirms doneness. Overbaking dries the crumb, and underbaking leaves a dense center.
Color gives the clearest signal. Trust your eyes first.
Troubleshooting Common Issues
Dense crumb often means under kneading. Knead until the dough stretches thin without tearing.
Flat braid usually means over proofing. Reduce the second rise slightly next time.
Weak flavor suggests old spice. Fresh cardamom changes everything, as it does in my Cardamom Cookies Recipe.
Dry texture comes from excess flour. Measure carefully and keep the dough slightly tacky.
Ways To Change This Homemade Cardamom Bread Recipe
Add a tablespoon of orange zest for a brighter note. Citrus lifts the spice beautifully.
Fold in golden raisins for a more traditional Finnish cardamom bread feel. Use about half a cup.
Brush with melted butter after baking for extra richness. Skip pearl sugar if you prefer a softer crust.
Shape the dough into rolls instead of a braid for individual servings. Baking time reduces slightly.
Storage And Keeping Quality
Store the loaf wrapped at room temperature for up to two days. The crumb stays soft on the first day and firms slightly on the second.
Freeze slices tightly wrapped for up to one month. Reheat gently in a low oven or toast lightly.
I often use day old slices for French toast. The spice blooms again with heat.
Practical Tips From My Kitchen
Warm milk matters more than many realize. Too hot damages yeast quickly.
Soft butter blends better than melted butter. Melted butter changes the dough texture.
Use parchment for easy transfer and clean edges. A simple sheet pan works beautifully.
Allow full cooling before slicing for clean cuts. I break that rule often, yet patience improves texture.
Save This Cardamom Bread Recipe
Save this as a pin for later so you can bake it for Easter or a weekend brunch. Share in the comments how your braid turned out or ask any questions you have. I love hearing how others shape and flavor their pulla.
Cardamom Bread Recipe
Soft, aromatic, and lightly sweet, this Scandinavian Cardamom Bread is inspired by traditional Finnish Cardamom Bread and classic Pulla Bread Recipe techniques. This Homemade Cardamom Bread Recipe highlights warm spice from freshly ground cardamom, creating a tender, braided loaf with a delicate crumb and golden crust.
Perfect as an Easter Bread Idea or for weekend baking, this loaf celebrates the rich flavor found in traditional Recipes With Cardamom. Serve sliced with butter, enjoy alongside coffee, or use it as a base for French toast.
Ingredients
- FOR THE DOUGH:
- 3 ½ cups (440g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 ¼ tsp (1 packet) active dry yeast
- 1 tsp ground cardamom (freshly ground if possible)
- 1 tsp salt
- ¾ cup (180ml) warm whole milk (about 110°F / 43°C)
- 2 large eggs, room temperature
- ¼ cup (60g) unsalted butter, softened
- FOR THE EGG WASH & TOPPING:
- 1 egg, beaten
- 1 tbsp milk
- Pearl sugar or coarse sparkling sugar for garnish
Instructions
- BLOOM THE YEAST: In a small bowl, stir together the warm milk and 1 tablespoon of the sugar. Sprinkle in the yeast and let it sit for 5 to 10 minutes, until foamy. If the mixture does not foam, the yeast may be inactive—repeat with a new packet.
- MAKE THE DOUGH: In the bowl of a stand mixer or a large mixing bowl, combine the flour, remaining sugar, salt, and ground cardamom. Add the foamy yeast mixture, eggs, and softened butter. Mix using a dough hook on medium speed or knead by hand for 8 to 10 minutes, until the dough is smooth, elastic, and slightly tacky. The dough should pull away from the bowl sides but cling lightly at the bottom.
- FIRST RISE: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean towel or plastic wrap and let it rise in a warm place for 1 to 1½ hours, until doubled in size.
- SHAPE THE LOAF: Punch down the dough and transfer it to a floured surface. Divide it into three equal portions and roll each into a rope about 14 inches long. Gently braid the ropes, tucking the ends under. Transfer the braid to a parchment-lined baking sheet or place in a greased loaf pan if a more structured shape is preferred.
- SECOND RISE: Cover the braided loaf loosely and let it rise again for 30 to 45 minutes, until puffy and slightly risen.
- PREHEAT AND BAKE: Preheat the oven to 350°F (175°C). Whisk together the egg and milk for the egg wash and brush it over the risen loaf. Sprinkle generously with pearl sugar. Bake for 30 to 35 minutes, until the bread is golden brown and sounds hollow when tapped. If it browns too quickly, tent loosely with foil during the final 10–15 minutes of baking.
- COOL AND SERVE: Remove the loaf from the oven and let it cool slightly on a wire rack. Slice while still warm or at room temperature. Best enjoyed the day it’s baked.
Notes
For the best flavor, use freshly ground cardamom seeds rather than pre-ground cardamom. Leftovers can be toasted or used for French toast the next day. Store tightly wrapped at room temperature for up to 2 days.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 199Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 44mgSodium 206mgCarbohydrates 31gFiber 1gSugar 6gProtein 5g
