Cardamom braid

Cardamom braid

By
From
Baking
Makes
1 large braid
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
1/2 quantity Basic sweet rich dough
1-2 teaspoons ground cardamom
1 egg
2 teaspoons milk
caster sugar, to sprinkle

Method

  1. Make up the basic sweet dough as directed, adding the ground cardamom to the flour before sifting. Leave in a warm place until doubled in bulk.
  2. Turn onto a floured surface and knead lightly. Divide the dough into three equal portions. Shape each piece into a rope about 2.5 cm across. Line the ropes up on a greased baking tray and, starting from the middle, plait loosely towards the ends, taking care not to stretch the dough. Seal the ends by pinching them well together. Cover and leave in a warm place to rise until doubled in bulk.
  3. Preheat the oven to 180°C.
  4. Beat the egg and milk then brush over the braid. Sprinkle the braid generously with caster sugar and bake for about 30–35 minutes or until brown.
  5. Transfer to a wire rack and loosely cover with a clean tea towel. Leave to cool before slicing.
Tags:
baking
bakery
margaret
fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again