Braided Cardamom Bread (Bread Machine Dough)
Sneak Preview: This delightful Braided Cardamom Bread is a lightly sweet and aromatic yeast bread made with cardamom, a warm and exotic spice. The dough is easily mixed in a bread machine, shaped into a beautiful braid, and baked to golden perfection in the oven–ready in 3-3½ hours.
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Secret ingredients have a magical attraction for me. I want to be part of the inner circle that knows what it takes to make a recipe memorable and irresistibly tasty.
This recipe for Braided Cardamom Bread (also known as Pulla Bread or Swedish Cardamom Bread) has a magic ingredient: cardamom! You may not have that spice in your kitchen now, but after you try this bread, you’ll never be without it again.
This bread is soft and slightly sweet with a warm, citrusy-spiced flavor that pairs beautifully with fruit preserves or lemon curd. The sugar topping adds a hint of crunch, making each bite irresistible.
How I Use a Bread Machine for Better Bread
I use my bread machine (this is the model I use) to mix and knead the dough using the DOUGH cycle, then shape it by hand and bake it in a conventional oven. This approach takes advantage of the machine’s consistent kneading while giving me full control over shaping, rising, and baking—especially important for rolls, pizza, and other swirled and shaped breads.
My free Bread Machine Crash Course explains this approach in more detail.
Ingredients & Substitutions
FLOUR: Unbleached all-purpose flour works best.
YEAST: Use instant or bread machine yeast for best results. Active dry yeast can be used but may take longer to rise.
MILK: Whole milk adds richness. Low-fat milk works too, and there’s no need to heat it.
CARDAMOM: The star of this recipe! Cardamom is an aromatic spice from the seeds of the cardamom plant. It has a uniquely warm, citrusy, and slightly floral flavor, making it a prized ingredient in Scandinavian and Middle Eastern baking. Substitute cinnamon, but it will not be the same.
SUGAR TOPPING: Regular or sanding sugar adds a light crunch to the crust.
Step-by-Step: How to Make Braided Cardamom Bread
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Add ingredients to the bread machine in order, select the DOUGH cycle, and start. After a few minutes, open the lid to check consistency—the dough should stick to the sides, then pull away cleanly. Adjust if too sticky or dry. Read more about the surprising secret to fixing the dough if it’s too sticky or too dry.
Braided Cardamom Bread (Bread Machine Dough)
Video
Ingredients
- ¾ cup (170 g) milk cool
- ¼ cup (50 g) granulated sugar
- ½ teaspoon table or sea salt
- ¾ teaspoon cardamom
- 1 large (50 g) egg
- ¼ cup (57 g) butter chopped
- 3 cups (360 g) all-purpose unbleached flour
- 2 teaspoons bread machine or instant yeast
Glaze
- 2 tablespoons milk
Instructions
- Prepare the Dough: Add 3/4 cup (170 g) milk, 1/4 cup (50 g) granulated sugar, 1/2 teaspoon (½ teaspoon) table or sea salt, 3/4 teaspoon (¾ teaspoon) cardamom, 1 large (50 g) egg, 1/4 cup (57 g) butter, 3 cups (360 g) all-purpose unbleached flour, and 2 teaspoons bread machine or instant yeast to the bread machine pan in the order given. Select the DOUGH cycle.
- Check the Dough: After a minute, open the lid to confirm the paddles are engaged and the dough is starting to clump. Recheck after 15–18 minutes—the dough should stick to the sides, then pull away cleanly.If you aren't sure if your dough looks right, read more about this surprising secret that will help you make fabulous bread every time.
- Shape the Dough: When the DOUGH cycle is completed, the dough should be smooth, elastic, and risen to double the original size. Remove the dough from the pan to a lightly floured surface.Divide into 3 balls and let the dough relax for about 10 minutes.Roll each ball into a long rope approximately 14 inches long. Braid these shapes, pinching ends under, securely. Place the braid on a prepared cookie sheet.
- Let It Rise: Cover and let it rise until the braid is almost doubled.
- Bake to Perfection: Preheat oven to 375°F (190°C). Brush with 2 tablespoons milk and sprinkle with sugar. Bake 20–25 minutes, covering with foil for the last 10 minutes if it browns too quickly. Cool on a wire rack before slicing.
Notes
- Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
- Baked: Double-wrap and freeze up to one month. Reheat gently.
- Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
- By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
What Readers Ask Me About This Recipe
- Can I make this bread entirely in a bread machine?
- For the best texture, this recipe is designed for mixing in a bread machine but baking in an oven. However, you can bake it in your bread machine on the sweet bread setting, though it won’t have the same beautiful braided appearance.
- Can I make this without a bread machine?
- Yes! Knead the dough by hand or use a stand mixer, then follow the rest of the instructions as written.
Final Thoughts
This is one of my favorite bread recipes on this website. You will love it. If you have leftovers, I recommend slicing this loaf (after a day or two old) and making sweet melba toasts with cinnamon and sugar. They are irresistible and make a great gift.
If you had fun making the braid, here are a couple more recipes to try: Healthy Yeasted Banana Bread and Bread Machine Challah.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
Can I divide in 6 and make 2 small braided loaves?
Yes. Adjust the baking time slightly.
I just made your recipe for cardamom bread for Christmas and it was yummy. I’ve made your recipe for cinamon rolls and they are scrumptious too but I find mine take a really long time to raise. I’ve been careful following your recipe and the yeast I’ve been using is fresh but the rolls still took 6 hours to raise in my oven using the proofing function. Should I increase the amount of yeast. suggestions??
Hi Carol,
That seems odd to me.
What do you mean by “fresh” yeast? Are you using cake yeast? Or do you just mean yeast that’s not out-of-date?
The answer to slow rising dough is rarely more yeast (unless you are using cake yeast, which this recipe is not designed for). Do you have a quick-read digital thermometer? I hope so. It would be helpful if you took the temperature of the dough and the temperature of the oven on the proofing function. Both should be between 75-78˚F.
Have you made any substitutions or modifications? More or less salt? sugar? flour? Is your flour within date?
One really good thing about slow-rising dough is that it usually makes for more flavor.
I am so glad I stumbled upon your site. I have been looking to use my bread machine for the preparation of the dough and then baking it in the oven. I don’t have a food processor or mixer and am physically unable to do knead dough, etc. so your recipes are just what I want.
I love cardamon so tried this recipe first. It is just gorgeous, either plain, with butter and/or jam, toasted or not. Perfect. I did baked it in a 9 x 5 loaf pan at 350F until the bread reached 190F.
I am also glad to see your recipes using weights. More accurate, less washing up 🙂
The only change I made is that I grounded up my cardamon from seed in a mortar & pestle. There is no comparison for intensity of taste and smell. I admit it is a very tedious job but, in a way, very soothly. I have the seed on hand for the Indian recipes I make and they keep forever.
Now I am going to help myself to another slice.
Hi Hannah,
I’m glad you found my site, too. Sounds like we are like-minded about bread machines.
Thank you for taking the time to write about your method of grinding cardamom. I would love to taste your bread with the fresh cardamom. I have no doubt that it is much better. If only I could reach through my computer screen and grab a slice of your bread for myself. ?
How to make without bread machine:
-Warm the milk in microwave for 1min and let cool down for ~5-10min. Add instant yeast and proof for 2-3min.
-While yeast is proofing, whisk egg + sugar in a bowl. Add 1/2 flour + salt and spices to the egg mixture. Add the yeast milk and stir. Add second half of flour and stir with wooden spoon.
-Switch to your hands or bread hook and knead dough until smoother in texture for ~5min.
-Transfer dough to oiled bowl (I used coconut oil) and toos once to coat dough ball. Cover with plastic wrap and let double in size, about 1.5 hours.
-After risen, press to deflate, and cut into 3 even pieces. Form into balls and set aside for another 10-30min.
-Roll out and braid from there. I used an egg wash instead of milk, and used 1tsp of cardamom instead of 3/4 tsp. Hope this helps! Was delicious!
Hi Shaye,
Thank you for sharing your method and for the 5-star review.
Thank you Paula for another amazing recipe! It turned out beautiful and delicious! My German husband said it reminded him of home.
Thank you for your kind words, Lynne. This bread is one of my favorites, too.
My families been making this for generations, but I never attempted it myself.
Adding substitution options, tips for buying, and the machine-less method cements this as the recipe I’m going to use for my attempt.
Any tips for making the milk wash thicker so less runs off?
My grandmothers always had a fairly thick glaze on the top.
Hi Jay,
I wonder if your grandmother used milk + an egg or at least an egg yolk. Can you remember the slightest eggy flavor to the crust?
What a perfect bread! It is delicious in every way. The cardamom adds such a unique, warm flavor. It may look complicated, but it isn’t, so I urge you to give it a try and be amazed!
Hi Nancy,
Thank you for coming back to share your thoughts. I couldn’t agree more.
thank you for this recipe ❤️ it brought me many family memories of the Finnish Nissu from Hancock Michigan.
Thank you for taking the time to write. Good food memories are the best!
I’ve been making this bread for years. Once in awhile the loaf will have large stretch marks across the top where it has widened during baking. Any idea what would cause this?
Are you making the three-braid model? Mine tends to do that, too. You can see it in the picture, actually. That’s why I now prefer the 4-strand braid which comes out better. Here is a link to a post that will show you how to do the 4-strand braid method.. I think you’ll like it once you get it figured out. The first time always takes longer.
Excellent easy recipe. Can ALWAYS use more Cardamom!.
Thanks for your kind words, Dee. I couldn’t agree more about cardamom. It’s absolutely magical in this bread.
Hello – I just found this recipe and can’t wait to try it. Is it possible to leave in the breqd mqchine to bake? I realize it won’t look as nice.
Hi Pamela,
Yes, you can bake it in your machine if you don’t mind the thick crust that comes with it. Be sure you peek under the lid during the kneading cycle to check the dough. Doing this will give you a better chance of success. I have not actually tested it this way myself. Let me know how it works for you.
@Paula, I just got around to actually baking in the bread machine and it turned out great. Crust wasn’t too thick but it did have a nice crunch to it. I couldn’t figure out how to upload my pic here.
I made this, doubled the amount of spice, and it’s fantastic. I forgot it in the bread machine so it probably overproved, but it came out just lovely anyway. I would definitely double the spice if I made this bread again–it’s a perfect amount of seasoning.
Incredible bread. The dough was a dream to work with. I mean it was so lovely to work with I thought I’d done something wrong! If you don’t eat it the same day you make it, just warm the slices up slightly in the microwave. The bottom of my bread was almost burnt so I think I’ll try baking it at 350 next round. Thank you for sharing this recipe!
Oh yes, it is a beautiful dough–especially when kneaded with a bread machine. About the bottom of the bread, you might try moving it up to a higher level in the oven. Also, a heavier cookie sheet might help (not sure what you’re using now.) Sometimes using a silicone baking sheet over your cookie sheet can help prevent the bread from becoming too brown.
Have you calibrated your oven in a while? Ovens can vary a lot, especially as they age. Decreasing the temperature may be the perfect solution if it’s baking too hot.
This recipe is wonderful! I was trying to find a cardamom bread to make for my dad, to bring back some of his childhood memories, I think this is it. I was wondering if I could use bread flour in this recipe?
Hi Pat,
Hope your dad likes this bread. You can use bread flour, your braid just won’t be quite as tender–slightly chewier, but will most likely rise a little higher.
How long should the roll be and you said a 385 degree oven on top and 375 in the recipe. Which one should I use. Excited about trying this. Thank you so much.
Hi Marilyn,
Thanks for writing. 385 was a typo. The temp should be 375˚F. So glad you noticed and took the time to write. 15-16 inches is about right. I’ll also add that to the directions.
Can’t wait to hear how it turns out for you.
Nice job on the bread and receipe. I grew up on this! FYI It’s Finnish not Swedish. Estonians, Swedes and Finns all make this. Try adding Saffron to it. You can take out the raisins. Also you can sprinkle the tops with Pearl Sugar (Ikea sells it)before baking. Or sprinkle poppy seeds. Enjoy!
Hi Huck,
Glad you liked the bread. Most times when somebody grows up on a recipe, they are impossible to please. Your additions sound fabulous.
I have been making this bread for over 40 years and have always called it “Swedish” because that’s what the cookbook I adapted it from called it. It’s too late to change it now (Google is a slow learner) so I guess we’re stuck with it. But good to know.
I made this bread and it came out ridiculously good! The ONLY substitution I did was adding a flax egg instead of an egg. Addition of Cardamom was heavenly! The bread was gone too quickly as do most breads in my house 🙂
Could you post a recipe for Garlic, Herb Parmesan Italian Bread?
I’ll add that Garlic Bread to my list. Are you talking about bread with these ingredients inside the bread or spread on the sliced bread and toasted?
Yodee odee yum, we love cardamom! Did you know that it’s also good in coffee? Just brew it with a few pods. cardamom pods, not coffee pods.
I wonder if I could double or x1.5 this if I have a big enough bread machine. Then I could make one braid to share and impress and one to hoard for my greedy self.
I also meant to say thanks very much for the recipe!
Heather,
Have not tried cardamom pods in my coffee but sounds fab! I have not seen a machine big enough to make a double batch. You could use a stand mixer or do what I do. As soon as bread is mixed and kneaded, pull dough out of pan and move to a separate container to rise until double while you start the next batch. OR, buy another bread machine and set them up side by side. When you don’t use your machine to bake in, you can get away with a cheaper/older one.
Excellent recipe. Easy to make and gift worthy!
Thank you for sharing it.
Carla
Thanks for your recipe for Bread machine. I have used ‘old’ way before but will use the machine tomorrow 12/24/13.
The differences from my other recipe are:
cooked at 325, add egg white glaze and sprinkle with raw sugar prior to baking.
Earl,
Your variation sounds good to me.
Cardamom is one of my favorite spices! I use it in chicken and rice, on yams and baked apples. Thank you for the bread addition. Can’t wait to try it.
Wow. I just bit into my first slice and it is DIVINE. My tastebuds are dancing with joy. Thank you for the recipe!
Great Recipe! I found your website yesterday and tried this today. Easy, delicious and different. I’m surprized that cinnamon would be a substute for cardamom…cardamom has a citrus or citrus-peel smell and taste to me. It is very nice in this bread, which I’ll definitely be making again. Thank you.
oh dear. I love cardamom. I must try this. so pretty.
im trying to experiment more with spices. thx for the tips on cardamom!
I borrowed Der’s bread machine and am trying this recipe right now. Being a novice with the bread machine – will let you know the results.
That is one beautiful loaf of bread!
wow what a lovely blog you have love the bread
This is the standard coffee bread from Finland–Finns use cardamom as often and in much the same way we use cinnamon. Once you try this bread, you’ll be convinced that the Finns are definitely onto something good. My grammie (from Helsinki) taught me how to make this bread when I was a girl and no gathering in my family is complete without it. Add a few pasties and some rye hardtack and you’re in bread heaven. Trust me.
This looks sooo good and all of your breads are so good anyway! I am tempted to get out the bread machine and try it- even though the bread machine is sooo old!
I totally agree about the cardamom. For years we’ve been making my grandmother’s recipe for Swedish Sweet Rolls, which use crushed cardamom seed. They don’t last very long around here.
I really wish I bought that bread machine my friend had at her garage sale for $5.00 a couple of years ago.I passed it up and later found out my daughter Amanda purchased it for a second bread machine. This recipe looks incredible!!! I have never heard of cardamom but you can be sure I will be checking it out. Thanks for your inspiration!
This bread looks absolutely delicious. I’ve only used cardamom in Indian curries and rice dishes and I just love it. My cardamom is in pods which are usually crushed and added to curry, but I guess this recipe just require the seeds?
For this recipe, you’ll want ground cardamom.
I LOVE homemade bread – any type! This is a new one…it’s definitely now on my to-make list. Could I do it without the bread machine?
Megan, this can be made by hand, a mixer or even a food processor if you don’t have a bread machine.
This looks really good! Your bread is always good – and I love making it in the bread machine. That’s the only way I can even think about making bread right now!