Sweet Cardamom Bread with Honey Orange Butter Recipe

Introduction

Delight in the warm, fragrant sweetness of Sweet Cardamom Bread paired perfectly with luscious Honey Orange Butter. This homemade braided bread offers a tender crumb infused with aromatic cardamom, making it a wonderful treat for breakfast or afternoon tea.

Ingredients

• Sweet Cardamom Bread
• ½ cup warm water
• Pinch of sugar
• 2 tsp traditional active dry yeast
• 1 cup warm milk
• ½ cup honey
• 2 tbsp butter, melted
• 3 eggs, divided
• 5 ¾ cups all-purpose flour, plus extra as needed
• 2 tsp ground cardamom
• 1 tsp salt
• Honey Orange Butter
• 2 sticks butter, softened
• 3 tbsp honey
• Zest of 1 orange

Instructions

1. Step 1: Heat the water to between 105°F and 115°F. Add the sugar and yeast, stir briefly, and set aside for about 5 minutes until the yeast becomes bubbly and risen.
2. Step 2: In a stand mixer bowl fitted with a dough hook, combine warm milk and honey, stirring to dissolve the honey. Add melted butter, 2 beaten eggs, and the yeast mixture; stir to combine.
3. Step 3: Add the flour, cardamom, and salt to the mixer. Mix on low speed until the dough starts to come together, scraping down the sides as needed. Add flour one tablespoon at a time if dough is too sticky.
4. Step 4: Continue mixing on low for about 5 minutes until the dough is soft and stretchy. Remove and knead lightly on a floured surface to form a smooth ball.
5. Step 5: Transfer the dough to a greased bowl, rub a little oil on top, cover with cling film or a tea towel, and let rise in a warm place for 1 to 1 ½ hours until doubled in size.
6. Step 6: Punch down the dough to deflate. Transfer to a floured surface and divide in half. Set one half aside.
7. Step 7: Divide the other half into three equal pieces. Roll each piece into a thick rope about an inch in diameter with tapered ends.
8. Step 8: Pinch three ropes together at one tapered end, tuck under, and braid. Pinch and tuck the other end. Transfer the braid to a parchment-lined baking sheet. Repeat with the second half of dough.
9. Step 9: Cover the braids with tea towels and let rise in a warm place for 30 minutes until doubled in size.
10. Step 10: Preheat oven to 350°F. Prepare an egg wash by beating the remaining egg with a splash of water. Brush egg wash over braids for a shiny golden crust.
11. Step 11: Bake for 25 to 30 minutes. After 15 minutes, brush the pale center parts with more egg wash. The bread is done when it sounds hollow when tapped on the bottom.
12. Step 12: Transfer the bread to a cooling rack to cool before slicing.
13. Step 13: For the Honey Orange Butter, combine softened butter, honey, and orange zest in a bowl. Whip for 2 to 3 minutes until light and fluffy. Serve immediately or refrigerate and bring to room temperature before serving.

Tips & Variations

• Use fresh yeast for a more active rise if preferred.
• Add chopped nuts or dried fruit to the dough for extra texture and flavor.
• If cardamom isn’t available, substitute with cinnamon or a mix of warm spices.
• For a vegan version, replace eggs with flax eggs and use plant-based milk and butter alternatives.

Storage

Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. Honey Orange Butter can be refrigerated for up to 1 week—bring it to room temperature and whip again before serving. Reheat slices of bread gently in a toaster or oven to refresh softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without a stand mixer?

Yes, you can mix and knead the dough by hand. It may take longer to develop the gluten, so knead thoroughly until the dough is smooth and elastic.

How do I know when the bread is fully baked?

The bread is done when it’s a deep golden brown and sounds hollow when tapped on the bottom. Using a thermometer, the internal temperature should be around 190°F to 200°F.

Sweet Cardamom Bread with Honey Orange Butter Recipe

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4.8 from 69 reviews

This Sweet Cardamom Bread with Honey Orange Butter is a fragrant and tender braided loaf infused with warm cardamom spice, complemented perfectly by a luscious, citrusy honey butter. The bread is soft, slightly sweet, and golden brown with a shiny crust from an egg wash. The accompanying honey orange butter adds a creamy, zesty finish that elevates each slice, making it ideal for breakfast, brunch, or a special teatime treat.

• Author: Lily
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 2 braided loaves 1x
• Category: Bread
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

Sweet Cardamom Bread

• ½ cup warm water (105°F to 115°F)
• Pinch sugar
• 2 tsp traditional active dry yeast
• 1 cup warm milk
• ½ cup honey
• 2 tbsp butter, melted
• 3 eggs, divided
• 5 ¾ cups all-purpose flour, plus extra for dusting
• 2 tsp ground cardamom
• 1 tsp salt

Honey Orange Butter

• 2 sticks (1 cup) butter, softened
• 3 tbsp honey
• Zest of 1 orange

Instructions

1. Activate Yeast: Heat the water to 105°F-115°F, add a pinch of sugar and the yeast. Stir briefly, then let it sit for about 5 minutes until bubbly and risen, indicating the yeast is active.
2. Mix Wet Ingredients: In a stand mixer bowl fitted with a dough hook, combine warm milk and honey stirring to dissolve the honey. Add melted butter, 2 beaten eggs, and the activated yeast mixture, stirring to combine.
3. Add Dry Ingredients: Add the all-purpose flour, ground cardamom, and salt to the mixer bowl. Mix on low speed with the dough hook until the dough begins to come together, scraping down the bowl sides as needed. If too sticky, add more flour one tablespoon at a time.
4. Knead Dough: Continue mixing on low for about 5 minutes until the dough feels soft and stretchy. Remove dough, lightly knead on a floured counter a couple of times until smooth and formed into a ball.
5. First Rise: Place dough in a greased bowl, rub a little oil on top, cover with cling film or towel, and place in a warm spot to rise for 1 to 1 ½ hours until doubled in size.
6. Prepare Braids: Punch down the risen dough to deflate. Turn onto a lightly floured surface, divide into two halves. Take one half and divide into three equal portions, roll each into thick ropes about 1 inch in diameter with tapered ends. Pinch the tapered ends of the three ropes, tuck under, and braid. Pinch ends together and tuck under the braid. Repeat with second half.
7. Second Rise: Transfer braids to a parchment-lined baking sheet, cover with tea towels, and let rise in a warm place for 30 minutes or until doubled in size.
8. Preheat Oven and Egg Wash: While dough rises, preheat oven to 350°F. Beat remaining egg with a splash of water to make egg wash. Brush braids generously for a glossy golden crust.
9. Bake the Bread: Bake braids for 25 to 30 minutes until deep golden brown, removing once at 15 minutes to re-brush the paler braid centers with egg wash as they expand.
10. Cool Bread: Bread is done when it sounds hollow when tapped on the bottom. Transfer to a cooling rack and cool completely before slicing.
11. Prepare Honey Orange Butter: In a mixing bowl, whip softened butter with honey and orange zest for 2 to 3 minutes until light and fluffy. Serve immediately or refrigerate and bring to room temperature before serving.

Notes

• Ensure water temperature is between 105°F and 115°F to properly activate yeast without killing it.
• Add flour gradually to avoid a too dense dough; the dough should be soft but not sticky.
• Allow the bread to cool fully before cutting to maintain its structure and moisture.
• Brush the egg wash twice to get a shiny and even golden crust.
• Store honey orange butter refrigerated and let come to room temperature for easy spreading.
• This bread freezes well; slice after cooling and thaw before serving.

Keywords: cardamom bread, braided bread, sweet bread, honey orange butter, breakfast bread, homemade bread