Ingredients:

  • 4 cups (500g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 packet (2 1/4 tsp or 7g) active dry yeast
  • 1/2 tsp salt
  • 1/2 tsp ground cardamom
  • 1 cup (240ml) whole milk, warmed (110°F/43°C)
  • 1/3 cup (80ml) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/4 cup (60g) unsalted butter, softened (for filling)
  • 1/2 cup (100g) brown sugar (for filling)
  • 2 tsp ground cinnamon (for filling)
  • 1/2 tsp ground cardamom (for filling)
  • 1 egg, beaten (for egg wash)
  • Optional: Sliced almonds, pearl sugar, or a dusting of powdered sugar for garnish

Instructions:

  1. In a large bowl, combine warm milk, sugar, and yeast. Allow to foam for 5-10 minutes.
  2. Add melted butter, eggs, flour, salt, and cardamom; mix until combined.
  3. Knead for about 5-7 minutes until the dough is smooth and elastic.
  4. Place the dough in a greased bowl, cover with a kitchen towel, and let rise for 1 hour in a warm place, or until doubled in size.
  5. In a small bowl, mix softened butter, brown sugar, cinnamon, and cardamom until well combined.
  6. Punch down the risen dough, then turn it out onto a floured surface.
  7. Roll into a rectangle about 1/4 inch thick.
  8. Spread the filling evenly over the dough.
  9. Roll the dough tightly into a log, then slice the log lengthwise into two pieces.
  10. Twist the two pieces together to form a braid.
  11. Place the braided loaf on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
  12. Preheat the oven to 350°F (175°C).
  13. Brush the braid with beaten egg, then bake for 25-30 minutes, until golden brown.
  14. Remove from the oven and allow to cool on a wire rack before serving.