How To make Christmas Cardamon Bread

How To Make Stollen | Classic German Christmas Bread Recipe

Perhaps one of the most well-known Christmas breads. Stollen is a traditional German festive bread. Filled with dried fruit and nuts. Flavoured with nutmeg, orange, and cardamom. And a whole log of marzipan running through the middle. These is a lot going on, but it all works together well making this bread super delicious.

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Principles of Baking
The Steps of Baking
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#Bread #Baking #Christmas

Julekake, Norwegian Christmas Bread

You will love this Norwegian Christmas Bread, the incredible aroma and flavor of the cardamom, the candied fruits and the raisins soaked in rum make this bread a delicious Christmas tradition I A Knead to Bake

Get the full recipe on my website:
akneadtobake.com/post/julekake-norwegian-christmas-bread

Ingredients

Stiff Starter
25 grams (1 tbsp) Sourdough Starter
25 grams (1 ¾ tbsp) Spring Water
50 grams (¼ cup) Bread Flour

Dough
500 grams (4 cups) All Purpose Flour
100 grams ( ⅓ cup) Stiff Sourdough Starter
300 grams (1 ¼ cups) Milk
50 grams (1 large) Egg
50 grams (¼ cup) Sugar
60 grams (¼ cup) Butter
8 grams (1 ½ tsps) salt
200 grams (1 ⅓ cup) Soaked Raisins


Website:


Facebook:


Instagram:


Pinterest:
pinterest.com/akneadtobake

Equipment:

Weber Grill Master Touch 22

Lodge 3.2 Qt Combo Cooker

Lodge 12 inch Cast Iron Pan

Lodge Deep Camp Dutch Oven 8 Quart

Breville Convection and Air Fry Smart Oven Air

Dough-Joe® Pizza Steel Baking Sheet

Bread Lame

Half Sheet Lid

CHEFMADE Loaf Pan with Lid

Kitchen Aid Electric Mixer

TEEVEA Dough Whisk

Lodge 6 Quart Enameled Cast Iron Dutch Oven.

Bread Basket (Banneton)

Pizza Peel

Bakers Dough Couche

Pasta Machine Marcato Atlas 150

Ravioli Tablet Marcato Atlas

Potato Ricer

Music:
Oh Christmas Tree by Dj Williams Youtube Audio Library

How to Make Swedish Braided Cardamom Bread

In this week's episode Phil makes Swedish Braided Cardamom Bread. This is a recipe from Phil's Mom's Grandmother.

We were very excited to try this old family recipe. I had never cooked with Cardamom before, so I was very interested in the flavor. It smells floral, earthy and almost a little like citrus. In the bread, with the yeast and the sugar the combination is excellent!

I love family recipes. I hope everyone enjoys this video as much as we enjoyed making it and eating the delicious bread!

The List:

Bread:

3/4 Cup Milk
1/3 Cup Sugar
1 1/2 tsp Salt
1/2 Cup Butter
1 tsp. Ground Cardamom
2 1/4 tsp Active Dry Yeast
4 Cups All Purpose Flour
1 Egg
1/2 Cup Warm Water

Topping:

1 Egg White
1 tsp Water
1 1/2 Tbsp Sugar

Combine sugar, salt and butter in a large bowl. Scald the milk let cool for 5 minutes. Pour milk over the mixture. Stir until the butter melts and the mixture has cooled slightly. Add the ground cardamom.

In a separate bowl combine yeast and warm water. Stir to dissolve. Add this to the other bowl of ingredients.

Add the egg and one cup of flour. Mix well until smooth. Add the remaining flour one cup at a time until the dough supple, but not sticky. (I used all 4 cups of flour, and it came out great).

Turn onto a floured surface and knead for 5 minutes. Place in oiled bowl and turn dough to coat all sides. Cover with a dish towel and let rise for one hour or until the dough has doubled. Punch down and let rest for 10 minutes.

Divide into 6 equal parts (I did three in the video and the loaf was huge). Roll into 6 ropes about 12 inches long. Braid three ropes together to make one loaf. Repeat with the other three ropes to make a second loaf.

Cover with a dish towel and let the loaves rise for 45 minutes.

Pre-heat oven to 350 degrees.
Mix egg white with 1 tsp of water. Brush the tops of the loaves with this mixture. Sprinkle the loaves liberally with sugar.

Bake 40-45 minutes. If the bread is browning too much, cover loosely with aluminum foil for the last ten minutes of baking.

Cool the loaves on a wire rack. Enjoy!

Proof I can braid some bread! My Italian Bread video:

KARDEMUMMABULLAR | Swedish Cardamom Buns

Everything you need to know to make the best Swedish Cardamom buns!

UPDATE! (30/4/2023): I have gotten some comments that the dough is really stiff for some people. Flours are different in every country and have different rates of absorption. If you feel your dough is stiff or dry add 50g more milk and mix for an additional 5 minutes. The bun dough in later videos has also been changed to fix this issue.

If you’d like a printable version of this recipe you can find that HERE:

Tips and Tricks for freezing, defrosting, proofing, reheating and storing:

RECIPE:

Dough:
500g (2 cups) nonfat milk
1100g (9 ¼ cups) AP flour
200g (1 cup) sugar
200g (¾ cup plus 2 Tbsp) room temperature butter
23g (2 Tbsp) ground cardamom
70g fresh yeast (23g or 2 ⅓Tbsp dry yeast)
15g (2 ½ tsp) salt

-Add all ingredients to the bowl of your stand mixer.
-Using the hook attachment mix on low for 5 minutes or until the ingredients are all incorporated.
-Turn the speed up to like a medium to medium fast for 15-30 minutes.
-You want to work up as much gluten as you can.
-When your dough is smooth and pliable, it needs to rest. In the winter you canshape it into a rectangle, leave on your counter covered in plastic or a tea towel for 30 minutes. In the summer I like to shape it into a rectangle, cover it with plastic and let it rest in the fridge for 30 minutes to an hour until it is cool but not yet cold/hard.
-Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick.
-Spread the filling onto the dough.
-Sprinkle on a generous amount of the cardamom sugar
-fold into thirds
-Roll out and start to portion
-Shape as desired
-In the bakeries I’ve worked in the buns are usually around 100g, but this feels very large at home, 80-90g works well.
-Place on a baking tray, cover, and let rise until double in size. In the winter this can take me over three hours. But lately, since it July and therefore very warm and humid, it can take as little as 45 minutes to an hour.
-Bake at 200C (400F) for about 9 minutes or until golden brown. I like to check mine and rotate the tray at the 5 or 6 minute mark so they don’t get overbrown.
-Brush with egg wash as soon as they come out of the oven.
-Immediately sprinkle them with cardamom sugar.
-Let cool (if you can wait that long!)
-Enjoy!

Butter Filling:
300g very soft butter
250g sugar
3g vanilla sugar
3g salt (optional)

Mix all together. This can be made up to a week in advance. There is no need to refrigerate it if you plan to use it within a week of making. It MUST be very soft when you go to spread it. If it has been sitting out at room temperature and is still tricky to spread, microwave it a bit. You don’t want to tear the dough trying to spread on the filling

Cardamom Sugar:
100 sugar
40 cardamon

You can use less cardamon if you would like. This is the ratio I have learned in Sweden but it is quite intense (not to mention pricey!) so do what works best for you.


Cardamom:
The cardamon used in Swedish baking is just the black seeds (like what is linked below) none of the green husk. It is roughly ground, not a fine powder. This gives the dough very pretty black flecks instead of a grayish tinge. Any cardamom will be fine though taste wise.




Tiktok: cecilia.tolone
Instagram: cecilia.tolone
Website:

Norwegian Cardamom Bread

Camp Trollhaugen cooks Lynhildr and Anja demonstrate how to make Norwegian cardamom bread.

Swedish Saffron Christmas Bread with Sourdough Starter (Saffransbullar)

How to make Swedish Saffron Christmas Bread with Sourdough Starter. Full recipe from scratch, this bread is so fragrant and delicious, I'm sure you are gonna love it I A Knead to Bake

Dough
400 grams (2 ½ cups) Bread Flour
200 grams ( ¾ cups) Milk
80 grams (⅓ cup) Sugar
4 grams (¾ tsp) Salt
4 grams (2 tsps) Ground Cardamom
70 grams (⅝ cup) Butter
50 grams (1 Large) Egg
120 grams (½ cup) Sourdough Stiff Starter
2 tsps saffron in a mortar + 1 tsp of milk
+ 1 egg for eggwash

Stiff Starter or Levain
30 grams (2 Tbsp) Water
30 grams (2 Tbsp) Sourdough Starter
60 grams (½ Cup) Flour

Filling
30 grams (2 tbsps) Butter at room temperature
25 grams (2 tbsps) Sugar
90 grams (½ cup) Raisins


Get the full recipe on my website:

Website:


Facebook:


Instagram:


Pinterest:
pinterest.com/akneadtobake

Equipment:

Weber Grill Master Touch 22

Lodge 3.2 Qt Combo Cooker

Lodge 12 inch Cast Iron Pan

Breville Convection and Air Fry Smart Oven Air

Dough-Joe® Pizza Steel Baking Sheet

Half Sheet Lid

CHEFMADE Loaf Pan with Lid

Kitchen Aid Electric Mixer

TEEVEA Dough Whisk

Lodge 6 Quart Enameled Cast Iron Dutch Oven.

Bread Basket (Banneton)

Pizza Peel

Bakers Dough Couche

Pasta Machine Marcato Atlas 150

Ravioli Tablet Marcato Atlas

Music:
Holly Dazed by RKVC Youtube Audio Library