Cardamom coffeebread recipe

Cardamom Coffeebread recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the aromatic delight of cardamom coffeebread with this tantalizing recipe. This traditional treat is a perfect blend of rich coffee flavor and fragrant cardamom spice, creating a heavenly combination that will awaken your senses. The soft and moist texture, along with the warm aroma, makes this coffeebread an irresistible treat for breakfast or afternoon tea. With just a few simple ingredients and easy steps, you can enjoy a homemade version of this delightful pastry.

Keywords: cardamom, coffeebread, recipe, aromatic, traditional

Cardamom coffeebread recipe details

Cardamom coffeebread recipe, recipe Rating: 4.6
Number of votes:106 

Ingredients

2 tbsp	active dried yeast
125 ml	warm water
1 tsp	sugar
1 large can(s)	evaporated milk, 350g size – do not use condensed milk
125 g	sugar, but up to 225g if required sweeter
2 tsp	salt
1 ½ tsp	ground cardamom
4 medium	eggs
1 kg	plain flour, approx
125 g	unsalted butter, melted
	For the Glaze:
1 medium	egg, lightly beaten
2 tbsp	milk

Instructions

A deliciously light bread, in the style of the Jewish ‘Challa’, but spiced with cardamom.

Makes three loaves.

In a large bowl, dissolve the yeast in the warm water, add 1 tsp sugar, stir and allow to stand for 5 minutes until bubbles rise.

Empty the milk into a pan and warm to about 40-46°C, or 100-115°F. Add the milk to the yeast followed by the sugar, salt, cardamom, eggs and about half the flour. Beat with an electric mixer until dough is smooth and shiny. Beat in the butter. Add remaining flour about 100g at a time, or less, until the dough becomes stiff but not dry. Cover and allow to rest for 15 minutes.

Turn out onto a lightly floured surface and knead until satiny and smooth, about 10 minutes.

Wash the bowl and grease it and place the dough in it, turning it over to lightly cover with oil. Cover and allow to double in size, up to 1½ hours. Turn out the risen dough and divide into 3.

Divide each portion into 3 and roll out each part to a strand about 24 inches, 60cm long. Place the braids side by side and bring the furthest ends together, press to combine and roll them together. To braid, lay the three strands a slight distance apart and lay the left-most braid over the centre. Next lay the right-most braid over the one now in the centre, then the left-most over the one that is now in the centre and so on. When the braids are nearly used, press the loose ends together and fold underneath for a neat finish.

Place the loaf on a lightly greased baking tray, cover and allow to rise until doubled, about an hour.

Repeat for the remaining portions.

Preheat the oven to gas Mark 5, 190°C, 375°F.

Mix the glaze ingredients together and wash the braids. Bake for 20-25 minutes until golden and the bottom sounds hollow when tapped.

Serve, sliced and buttered with coffee.

Preparation time:
ca. 1 hr 20 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a