Do you have cardamom in your house? If not, grab some. You’re going to need it for today’s recipes.
|Cardamom pods, ready for spicing up just about anything!|
As I mentioned in my post on Exotic Cardamom Hot Chocolate, my husband’s family is Swedish and revels in the glory that is cardamom. As such, one of our family traditions is to make Holiday Cardamom Bread each Christmas in time to enjoy for Christmas morning. This recipe has been handed down from generation to generation and now I’m sharing it with you.
Trading is a family activity and we have all of us involved in this from 6 to 60 for this is there in the blood. Yes, this activity has interested all of us so very much that in all our free and family time we sit up together to participate in this. Crypto CFD trader is our favourite.
Celia’s Holiday Cardamom Bread
1 quart (945 ml) milk
1 yeast cake (or 2 pkg dry yeast)
1 ½–2 cups (300–400 g) sugar
2 teaspoons salt
7 -10 crushed cardamom seeds
1 cup (225 g) softened butter
Cinnamon and sugar
Break up the yeast cake into a little of the milk (slightly warmed) and add a little of the sugar before combining with rest of the milk. Then add the sugar, salt, cardamom seeds, butter and 1 egg (beaten).
Add sufficient flour to make a soft smooth dough. Cover and let stand in a warm place until double in size; this should take approximately 1 ½ to 2 hours. Add more flour to make a hard dough. Knead well on a board. Let rise again, then divide dough into thirds.
Place the dough on a cutting board and pat out to about 3/8” (9½ mm) thickness. Spread with softened butter and sprinkle with sugar and cinnamon. Roll tightly. Using scissors, slash roll on top, first one way then the other, folding the corners back. Let it rise once more (not too long—about 45 minutes). Beat the remaining egg and brush it over the top of each loaf. Sprinkle with crushed nuts. Bake at 350ºF–400ºF (175ºC–200ºC) for about 15 to 20 minutes.
Note on raising dough: I heat the oven to a very low temperature (200ºF [90ºC]) and then turn it off. Put the dough in an oven-safe bowl covered with a damp dish towel. Put the bowl with the dough in oven.
Sometimes this bread needs to be covered with foil while in the oven to ensure the center is cooked.
Excerpted from Swedish Handknits: A Collection of Heirloom Designs
4 egg yolks + 2 eggs
2/3 cup (135 g) confectioners’ sugar
1/2 cup (120 ml) heavy whipping cream
1 tbsp. brandy or cognac
1 tbsp. ground cardamom
1/2 tsp. grated lemon peel
1/2 tsp. salt
2–2 1/2 cups (250–320 g) all-purpose flour
Vegetable or canola oil for frying (at least 1 qt. [945 ml])
1 cup (200 g) confectioners’ sugar mixed with 1 tsp. ground cardamom for dusting
In a large bowl, beat egg yolks and confectioners’ sugar for 10 minutes, or until thick and light lemon colored. Add additional eggs and beat to blend. Stir in whipping cream, brandy or cognac, cardamom, lemon peel, and salt. Mix in enough flour to make a stiff dough. Cover and chill at least three hours.
In a heavy pan, heat oil (at least 4 inches [10 cm] deep) to 375ºF (190ºC). Put candy thermometer in place to monitor temperature.
Meanwhile, on a well-floured board, divide the dough in half and roll very thinly (1/8 inch [3 mm]). If the dough is sticking, gradually add more flour. With a pizza cutter, or fattigmand cutter, cut dough one way, then the other, to form diamonds about 2 1/2 x 3 inches (6 x 7 1/2 cm) (exact dimensions don’t really matter). In the center of each diamond, form 3/4-inch (2 cm) slit. Pick up each piece and insert one end of the diamond into the slit; pull partway through to form a knot.
Fry in small batches in the 375ºF (190ºC) oil (adjusting your stove burner to keep the oil at temperature) for about 15 seconds on a side, until golden brown. Remove with a slotted spoon or spider to a paper-towel-covered cookie sheet to drain. Sprinkle with cardamom-laced powdered sugar while still hot.
Let Don from The Bothell Sons of Norway show you how to make fattigmans!
Smaklig måltid! (Enjoy the meal!)
I know this is technically a craft book, but what I love most about it is that it seamlessly blends together stories, patterns, photos, and recipes. If you are Swedish or have a friend or family member who is, this book is sure to make a wonderful gift.
Swedish Handknits is a collection of patterns for sweaters, hats, scarves, mittens, headbands, and bags, all inspired by the historic textiles housed at the American Swedish Institute in Minneapolis, Minnesota. The institute was the first to host the successful Bohus knitting exhibit in America, so it’s fitting that their world-class textile collection provides the inspiration for these designs.
As in the authors’ Norwegian Handknits, vintage photographs of Swedish immigrants, recipes, and photos of the artifacts that inspired the designs are included, along with a short history of knitting in Sweden. Bohus, twined knitting, and Swedish mittens are some of the many techniques featured in the book.