Cardamom braid

Cardamom braid

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From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
1/2 quantity * basic sweet rich dough [rid:10670]
1-2 teaspoons ground cardamom
1 egg
2 teaspoons milk
caster sugar

Method

  1. Make up basic sweet dough as directed, adding ground cardamom to the flour before sifting. Leave in a warm place until doubled in bulk.
  2. Turn onto a floured surface and knead lightly. Divide dough into 3 equal portions and shape each piece into a rope about 2.5 cm across. Line the ropes up on a greased baking tray and, starting from the middle, plait loosely towards the ends, taking care not to stretch dough. Seal ends by pinching well together. Cover and leave in a warm place to rise until doubled in bulk.
  3. Beat the egg and milk together then brush over the braid. Sprinkle the braid generously with caster sugar and bake in a preheated moderate oven (180°C) for about 30–35 minutes or until brown. Remove to a wire rack and loosely cover with a clean dish towel. Leave to cool before slicing.

Note:

  • This quantity makes 1 large braid; you can use it to make 2 smaller braids if liked.
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