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    Cardamom Wreath

    Source of Recipe

    Taste of Home, Dec/Jan 2002

    Recipe Introduction

    This is a delicious Christmas bread.

    List of Ingredients

    2 pckgs. active dry yeast
    1/3 c. warm water - 115-120 deg.
    1/2 c. butter, softened
    3/4 c. sugar
    4 eggs (1 for top of bread)
    1 12. oz. evaporated milk
    1/4 c. sour cream
    1 tbsp. grated orange peel
    2 1/4 tsp. ground cardamom
    2 tsp. salt
    7-7 1/2 c. flour
    1 tbsp. milk
    toasted sliced almonds
    coarse or granulated sugar
    Cardamom butter:
    2 c. butter, softened
    1/4 c. powdered sugar
    1 1/2 tsp. grated orange peel
    1 to 1 1/2 tsp. ground cardamom
    1/2 tsp. nutmeg


    In a small bowl, dissolve yeast in warm water. In a 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 flour 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 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 rest for 10 minutes. Shape each portion into a 24" 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 rest 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. In a mixing bowl, beat cardamom butter ingredients until blended. Serve with bread. Yield: 2 loaves, 2 c. butter.




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