CARDAMOM COFFEE BRAID

CARDAMOM COFFEE BRAID image

Yield 2 loaves

Number Of Ingredients 11

1 C. milk
1/2 c. granulated sugar
1/2 t. salt
1 to 1 1/2 t. ground or crushed cardamom seeds
2 pkg active dry yeast
1/4 C. warm (not hot) water
3 3/4 to 4 1/4 C. sifted all-purpose flour
1/3 C. soft butter or margarine
1 egg, slightly beaten
1/3 C. chopped, blanched almonds
1/3 C. granulated sugar

Steps:

Scald milk; pour into large bowl. Stir in 1/2 cup sugar, salt, carmamom seeds; cool till lukewarm. Sprinkle yeast onto water; stir until dissolved. Stir in half of flour; beat until smooth. Stir in butter, then enough of remaining flour to form soft dough. Turn dough out onto lightly floured surface. Knead a few minutes, or until smooth. Place in a large greased clean bowl, turning once to grease all sides. Cover with clean towel; let rise in warm place (about 85 deg) 50 to 60 min., or until dent remains when finger is pressed deep into the side of dough. Punch down dough; let rise 15 min. Turn out onto lightly floured surface. Divide in half. Let rest, covered 5 min. Then divide each half into 3 equal parts tgo make two coffee braids. Roll each piece into ropelike strips, 12" long. Place 3 strips on board, 1" apart, and braid, beginning in middle and working toward each end. Place on well-greased cookie sheet. Repeat with remaining strips. Cover; let rise in warm place 20 to 30 min., or until doubled in bulk. Meanwhile, start heating oven to 350 degF. Brush braids with egg; sprinkle with almonds and 1/3 C. sugar. Bake 25 to 30 min., or until golden brown. Cool on wire rack.