Swedish Kardemummakrans

* Exported from MasterCook *

Swedish Kardemummakrans

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dessert Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Active dry yeast
1/4 cup Warm water
2 1/2 cup Warm milk
3/4 cup Butter -- melted and cooled
1 lg Egg
1/2 teaspoon Salt
1 cup Sugar
1 1/2 teaspoon Cardamom -- ground
8 cup All purpose flour (approx.)
Red or green candied
cherries -- halved (opt.)
LEMON ICING-
2 cup Powdered sugar
1/4 cup Milk
1 teaspoon Lemon extract

In a large bowl, sprinkle yeast over warm water and let stand for about 5
minutes to soften. Stir in milk, butter, egg, salt, sugar, and cardamom until
blended.
With spoon, stir in 7 cups of the flour or enough to form a stiff dough. Knead
about 10 minutes until smooth and elastic, adding more flour as needed to
prevent sticking. Place dough in greased bowl, grease top, cover and let rise
in a warm place until almost doubled (1-1/2 to 2 hours).
Punch dough down and knead briefly on floured board to release air. Divide into
6 equal portions; pull each into a rope about 24 inches long. Place 3 ropes on
a greased baking sheet, pinch tops together, and braid loosely. Form braid
into a ring, pinching ends together. Repeat to make a second braided wreath.
Cover and let rise until almost doubled (about 40 minutes).
Bake in a 350 oven until loaves are medium brown (35 to 40 minutes). Transfer
loaves to a rack and let cool for 10 minutes, then serve warm. Or, if made
ahead, let cool completely, then wrap airtight and freeze. Thaw unwrapped. To
reheat, wrap in foil and heat in a 350 degree oven for about 20 minutes.
To serve, spoon half the Lemon Icing around top of each wreath, letting it
drizzle down sides. Decorate with cherries, if desired.



- - - - - - - - - - - - - - - - - -