Cardamom Braids

This is an old recipe that I like to make for breakfast.

The bread is great for dunking in a cup of coffee.

—Walter Dust, Rapid City, MI

PREP: 25 MIN. + RISING • BAKE: 25 MIN. • MAKES: 2 LOAVES (16 SLICES EACH)

• 1 pkg. (¼ oz.) active dry yeast
• 1 ½ cups warm 2% milk (110° to 115°), divided
• 1 cup sugar, divided
• 3 large eggs yolks, room temperature, lightly beaten
• ½ cup butter, softened
• 1 Tbsp. ground cardamom
• ½ tsp. salt
• 5 to 6 cups all-purpose flour
• 2 Tbsp. 2% milk

1. 1. In a large bowl, dissolve yeast in ½ cup warm milk. Add ¾ cup sugar, egg yolks, butter, cardamom, salt, 3 cups of flour and the remaining warm milk; beat until smooth. Stir in enough of the remaining flour to form a soft dough.
2. 2. Turn onto a floured surface; knead until smooth and elastic, 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 ¼ hours.
3. 3. Punch dough down; divide into 6 pieces. Shape each piece into a 16-in. rope. Place 3 ropes on a greased baking sheet; braid. Pinch ends firmly and tuck under. Repeat with the remaining 3 ropes on another baking sheet. Cover and let rise until doubled, about 45 minutes.
4. 4. Brush braids with milk and sprinkle with remaining sugar. Bake at 350° until golden brown, 25-30 minutes. Remove to wire racks to cool.

1 SLICE: 135 cal., 4g fat (2g sat. fat), 29mg chol., 73mg sod., 22g carb. (7g sugars, 1g fiber), 3g pro.