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Sugar-Coated Cardamon Braid (Bread)



1 portion(s)

Sugar-Coated Cardamon Braid (Bread)

  • zest of lemon, and/or Orange
  • 125 g raw sugar, (1/2 Cup)
  • 1 tsp ground cardamon
  • 10 g Butter, or Margarine (2 Tsps)
  • 1/2 tsp salt
  • 330 g Milk, (1 1/3 Cups)
  • 625 g bakers flour, (2 1/2 Cups)
  • 500 g bakers flour, (2 Cups)
  • 2 tsp dried yeast
  • 1 large egg
  • cooking spray
  • 1 large egg white, (Lightly Beaten)
  • 1 tbsp water
  • 1 tbsp raw sugar
  • 6
    2h 20min
    Preparation 2h 0min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

    Sugar-Coated Cardamon Braid (Bread)
  1. Step 1.

    Place Lemon and/or Orange Zest into TM Bowl, add Sugar.

    Mill 10sec/Speed 10

    Scrap Down Sides.

  2. Step 2.

    Add into TM Bowl, Salt, Cardamon, Butter and Milk.

    Cook 4mins/45*C/Speed 2 or until Sugar has completely dissolved.

  3. Step 3.

    Set TM Blades to Speed 2, gradually add 2 1/2 Cups of Flour, yeast and 1 Egg to the Milk Mixture until blended.

  4. Step 4.

    Increase TM Blades to Speed 4. gradually add another 2 Cups of Flour until well combined.

  5. Step 5.

    Knead Dough, 3mins/Closed lid/Dough mode, gradually adding the remaining 1/4 Cup of Flour (1 tbsp at a time)

  6. Step 6.

    Turn Dough out onto ThermoMat, give a quick knead by hand to for a tight ball.

    Wrap and allow to rest in a warm place for about 1 hour or until doubled in size.

  7. Step 7.

    Knock Down Dough, Cover and rest for a further 5mins.

  8. Step 8.

    Pre-Heat Oven to 190*C

  9. Step 9.

    Divide Dough into 3 equal portions.

    Roll each portion into approx 50cm (20 inch) rope shape.

  10. Step 10.

    Pinch 1 end of each rope together to seal.

    Braid rope on lightly floured surface or ThermoMat.

    Until completely Braided, pinch ends to seal, ensuring both ends are firmly sealed.

    Transfer onto baking tray lined with baking paper and lightly sprayed with cooking spray.

  11. Step 11.

    Cover and let raise for another 30mins or until doubled in size.

  12. Step 12.

    In a small bowl combine Egg White and Tbsp of Water to make Glaze.

    Brush over uncooked Braid and sprinkle with Raw Sugar.

  13. Step 13.

    Bake in Oven for 20-25mins or until golden brown and sounds hollow inside. (time may vary depending on oven)

    Allow to Completely Cool on wire rack before serving.


Accessories you need

  • Spatula TM5/TM6
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This bread is traditionally made during the Festive Seasion.

This recipe has been converted from an American Recipe so I'm still in the process on fine tuning it.

This recipe is suitable for both TM5 & TM31.

*Important Note for TM31 Users:- Due to the different temperature settings available between TM5 & TM31, Times and Temperature settings will vary, and need to be ajdusted accordingly.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • tasted good. still think it

    Submitted by LaraP04 on 22. December 2014 - 13:23.

    tasted good. still think it was amazing though!

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