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.
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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 (240 ml) milk
- 6 tbsp (90 ml) butter
- 2 1/2 tsp active dry yeast
- 2 whole eggs
- 1/3 cup (80 ml) sugar
- 3 1/2 cups (840 ml) all-purpose flour
- 1/3 cup (80 ml) sugar (for filling)
- 1 1/2 tbsp cinnamon
- 1/2 tbsp cardamom
- Egg and milk mixture for brushing
Instructions
- In a small bowl, mix the yeast and 1/4 tsp of sugar with 2-3 tbsp 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 1/2 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: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 40
Find it online: https://honestcooking.com/cinnamon-and-cardamom-swirl-bread/
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Frequently Asked Questions
Why do I need to let the milk-and-butter mixture cool before adding it to the yeast dough?
The notes specifically warn that the milk and butter mixture must not be too hot when added to the yeast — heat above about 110°F kills active dry yeast. The recipe has you melt 6 tbsp of butter with 1 cup of milk over low heat, then cool it slightly before combining with the frothy yeast mixture and eggs.
How long does the dough need to rise, and how do I know it is ready?
The recipe calls for two rises. The first — after kneading the dough for about 10 minutes — takes 1 to 1 1/2 hours in a warm place until the dough doubles in size. The second rise, after rolling, filling with cinnamon-cardamom sugar, and placing in the loaf pan, takes 30–45 minutes until doubled again. The article acknowledges this requires patience.
Why does the recipe brush the dough with an egg and milk mixture twice?
The first egg-milk wash is brushed onto the rolled-out dough before the cinnamon-cardamom sugar filling is sprinkled on, which helps the filling stick. The second wash is applied to the top of the shaped loaf just before it goes into the 350°F (175°C) oven, giving the crust a shiny golden-brown finish.
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 :)