Best 2 Cardamom Wreath Recipes

CARDAMOM WREATH

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, cream butter and sugar until light and fluffy. Beat in 3 eggs, evaporated milk, yeast mixture, sour cream, orange zest, cardamom, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a floured surface. Divide into six portions. Cover and let rest for 10 minutes. , Shape each portion into a 24-in. rope. Place three ropes on a greased baking sheet and braid. Form into a ring; pinch ends tightly together. Repeat with remaining dough. Cover and let rise until almost doubled, about 45 minutes., Beat milk and remaining egg; brush over wreaths. Sprinkle with almonds and sugar. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. , Meanwhile, in a large bowl, beat cardamom butter ingredients until blended. Serve with bread.

CARDAMOM WREATH BREAD

Steps:

• In a small bowl, combine the warm water and yeast; set aside for 5 minutes.
• 2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping the sides of the bowl occasionally. Add 3 eggs and beat until combined. Stir in the evaporated milk, sour cream, orange peel, cardamom, and salt. Stir in yeast mixture (mixture will look curdled). Stir in as much of the flour as you can with a wooden spoon.
• 3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• 4. Shape the dough into a ball. Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size (about 1 hour).
• 5. Punch dough down. Turn out onto a lightly floured surface. Divide dough into six equal portions. Cover; let rest for 10 minutes.
• 6. Roll each portion of dough into a ball. Roll each ball into an evenly thick rope that is 22 to 24 inches long. Line up 3 of the ropes, 1 inch apart, on the lightly floured surface. Starting in the middle, braid by bringing left rope underneath center rope; lay it down. Then, bring right rope under new center rope; lay it down. Repeat to end. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand.) Join ends of braid to form a wreath. Carefully transfer wreath to a greased baking sheet. Repeat braiding and shaping into a wreath with remaining three ropes for a second wreath. Cover; let rise until almost double in size (45 to 60 minutes).
• 7. Stir together the 1 egg and 1 tablespoon milk. Brush over tops of wreaths. If you like, top with sliced almonds or coarse sugar. Bake in a 375 degrees F oven about 25 minutes or until lightly browned and bread sounds hollow when lightly tapped (if necessary, cover wreaths with foil the last 5 to 10 minutes to prevent overbrowning). Remove from oven. Transfer wreaths to wire racks and let cool. Serve with Cardamom Butter.