Cardamom Wreath

Cindy Rapkin


I have loved this recipe since the first time I made it. A slice of Cardamom Wreath and butter with a cup of tea or coffee in the morning is the best!

pinch tips: Perfect Bacon Every Time




25 Min


2 pkg
active dry yeast
1/3 c
water, warm
1/2 c
butter, softened
3/4 c
1 can(s)
evaporated milk
1/4 c
sour cream
1 Tbsp
orange peel, grated
2 1/4 tsp
cardamom, ground
2 tsp
7-71/2 c
all purpose flour
1 Tbsp
toasted sliced almonds
coarse or granulated sugar - i like pearl sugar
cardamom butter
2 c
butter, softened
1/4 c
confectioners sugar
1 1/2 tsp
orange peel, grated (optional)
1 1/2 tsp
cardamom, ground
1/2 tsp
ground nutmeg

Directions Step-By-Step

In a small bowl, dissolve yeast in warm water. In mixing bowl, cream butter and sugar. Beat in 3 eggs, evaporated milk, yeast mixture, sour cream, orange peel, cardamom and salt; mix well.
Beat in 6 cups of flour until mixture is 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 inch rope. Place three ropes on a greased baking sheet and braid. It's easier if you pinch the three strands together at the top and then start to braid. Form into a ring. pinch ends tightly together. Repeat with remaining dough. Cover and let rise until almost doubled, about 45 mintues.
Beat milk and remaining egg, brush over wreath. Sprinkle with almonds and sugar. Bake at 375 degrees for 25-30 minutes or until golden brown. (Be careful to not over bake) Remove from pan to wire racks to cool.
In mixing bowl, mix all cardamon butter ingredients together until blended. Serve with bread.

About this Recipe