Cinnamon and Raisin Swedish Cardamom Bread Recipe with Icing | Kenmore

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and lower in saturated fat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

Scald 1 cup of milk to about 180 degrees until bubbles form around the edges.

Melt 2 tablespoons of butter into the scalded milk and dissolve 1/4 cup of sugar in it.

Proof the yeast by mixing 1 packet of active dry yeast with 1/4 cup of warm water and a smidge of sugar; let it sit for 5-10 minutes until bubbly.

Pour the cooled milk mixture into a mixing bowl and add the yeast mixture and 1 beaten egg; mix well.

Add 2 cups of all-purpose flour, 1 teaspoon of ground cardamom, and 1/2 teaspoon of salt to the mixture; mix until combined.

Knead the dough by hand on a floured surface until smooth and elastic, about 5-10 minutes.

Cover the dough with plastic wrap or a kitchen towel and let it rise for about 1 hour until doubled in size.

Roll the dough out into a rectangle and prepare the filling by mixing 1/2 cup of raisins, 1/4 cup of brown sugar, and 1/4 cup of pecans.

Spread melted butter over the dough, sprinkle the filling on top, and roll it up like a cinnamon roll.

Form the rolled dough into a circle and seal the ends together; make slices around the edges.

Flip alternating slices to create a wreath shape and cover to rise again until moist.

After rising, brush the wreath with a mixture of 1 egg yolk and 2 tablespoons of cream.

Bake in a preheated oven at 350 degrees for about 30 minutes.

Prepare the frosting by mixing powdered sugar with a little water until drizzling consistency is reached; drizzle over the baked bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens