The ambience was perfect for baking. I had the whole house to myself & I had all the ingredients in my kitchen cabinet. My buddy, the radio was belting out good songs. I am on a baking spree these days and I can’t complaint. This bread is special because, it includes my two favorite C’s- Cardamom and Cinnamon. Oh boy, the smell that wafts all around the house, just spikes up your spirit! This one is a winner.
Phew, preparation time is long. And you have to be patient while the yeast does the trick. If you are an impatient soul like me, it becomes tough. Trust me, all the patience is rewarded with a sensational and aromatic bread. 
Cinnamon & Cardamom swirl bread
- Total Time: 2 hours 45 minutes
- Yield: 1 loaf 1x
Description
A sensational and aromatic bread featuring a deliciously deadly combo of cardamom and cinnamon, perfect for breakfast.
Ingredients
- 1 cup milk
- 6 tablespoons butter
- 2 1/2 teaspoons active dry yeast
- 2 whole eggs
- 1/3 cup sugar
- 3 1/2 cups all-purpose flour
- 1/3 cup sugar (for filling)
- 1 1/2 tablespoons cinnamon
- 1/2 tablespoon cardamom
- Egg and milk mixture for brushing
Instructions
- In a small bowl, mix the yeast and 1/4 teaspoon of sugar with 2-3 tablespoons of warm water. Set aside for five minutes until the yeast becomes frothy.
- In a saucepan, melt the butter with the milk over low heat until the butter is completely melted. Let it cool slightly.
- In a large mixing bowl, combine the flour and sugar. Add the frothy yeast mixture, melted butter and milk, and eggs. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
- In a small bowl, mix together the cinnamon, cardamom, and the remaining sugar for the filling.
- Once the dough has risen, punch it down and roll it out into a rectangle on a floured surface.
- Brush the dough with the egg and milk mixture, then sprinkle the cinnamon-cardamom-sugar mixture evenly over the dough.
- Roll the dough tightly into a log, starting from one of the longer sides. Pinch the seams to seal.
- Place the rolled dough into a greased loaf pan, cover, and let it rise again for about 30-45 minutes, or until doubled in size.
- Preheat your oven to 350°F (175°C).
- Brush the top of the loaf with the egg and milk mixture.
- Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Notes
Ensure the milk and butter mixture is not too hot when adding to the yeast, as this can kill the yeast. Allow the bread to cool completely before slicing to maintain its shape. Store in an airtight container for up to 3 days. This bread is delicious toasted and served with butter or jam.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 40
This bread was delicious! Next time I might add a little more cardamom, but this was definitely a keeper. Thanks for sharing! My family went bananas over it :)