I’m absolutely obsessed with this cardamom bread recipe because nothing beats the cozy aroma of freshly baked bread filling the kitchen, especially when it’s infused with the warm spice of cardamom. Plus, the process of braiding the dough is both soothing and creative, making it feel like I’ve just crafted a delicious masterpiece straight out of a Nordic fairytale!
Creating recipes that combine traditional flavors and modern techniques is what I love to do. Braided Cardamom Pain Au Lait is a perfect example of that.
It is infused with cardamom, which is one of my favorite baking spices. Cardamom is a flavored seed that comes from a Southeast Asian plant in the ginger family, Elettaria cardamomum (or Amomum cardamomum), and is used in everything from my morning coffee to my favorite flavored breads (like this one).
Ingredients
All-purpose flour: The bread’s foundation, supplying structure and carbs.
Yeast, active dry: Essential for fermentation, helps the dough rise and gives it lightness.
Sugar in granulated form: Contributes sweetness and assists in the activation of the yeast, leading to enhanced browning.
Cardamom, when ground, delivers a warm spice that is aromatic and complex in flavor.
Whole milk: Enriches the dough with moisture and fat, fostering a soft texture.
Butter, unsalted: Imparts richness and tenderness, elevating the flavor base.
Large eggs: Combine and add moisture, richness, and a light lift that is almost undetectable.
Ingredient Quantities
- 3 1/2 cups all-purpose flour
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon ground cardamom
- 1 cup whole milk, warm
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk, for brushing)
- 2 tablespoons pearl sugar (optional, for decoration)
Instructions
1. In a very large bowl, combine the following by whisking: flour, sugar, salt, yeast, and cardamom. Make sure these ingredients are well mixed.
2. In another bowl, combine the warm milk, melted butter, eggs, and vanilla extract and mix until smooth.
3. Slowly incorporate the wet ingredients into the dry ingredients, blending until the dough forms.
4. On a surface lightly dusted with flour, knead the dough for about 8-10 minutes until it is smooth and elastic.
5. Put the dough in a bowl that has been greased, and cover it with a cloth that is damp. Let the dough have a nice warm place to rise in; this will take about
1.5 to 2 hours. When the time is up, admire your dough, which is now doubled in size.
6. Deflate the dough and separate it into three equal portions. Shape each portion into a long, thick cylinder.
7. Plait the three strands together, tuck the ends underneath, and place the plait on a parchment-lined baking sheet.
8. Let it rise again for 30–45 minutes, covered with a towel, until it is just a bit puffed up.
9. Set your oven to 350°F (175°C) to warm up. Take the braid and brush it as gently as possible with heavy cream or milk; then, if you are using it, sprinkle the top of the braid with pearl sugar.
10. Cook in the oven for 25-30 minutes or until they are golden brown and no longer squish when you press them. Let them cool a few minutes before you slice and serve.
Equipment Needed
1. Very large bowl
2. Medium bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Mixing spoon or spatula
7. Clean cloth or towel
8. Clean, flat surface for kneading
9. Parchment paper
10. Baking sheet
11. Pastry brush
12. Oven thermometer (optional)
13. Cooling rack
FAQ
- What is Pain Au Lait?Pain Au Lait, or “milk bread,” is a French bread celebrated for its delicate, tender crumb and faintly sweet taste, which is often accentuated with spices like cardamom, as in this recipe.
- Can I use instant yeast instead of active dry yeast?Certainly! The same amount of instant yeast can be used. Instant yeast does not need to be proofed, and so can be mixed directly with the dry ingredients.
- Is it necessary to add cardamom?Even though cardamom contributes a distinctive and fragrant flavor that goes perfectly with the sweetness of the bread, it can be left out or substituted with another spice if you prefer.
- How do I know when the dough has risen enough?The dough should grow to twice its size, which usually takes about 1 to 2 hours in a temperature-controlled environment. If it leaves an indentation when gently pressed, it is ready to be shaped.
- Can I use a different type of sugar on top?Although pearl sugar is typical for a crunchy, decorative top, you can use coarse sugar or even skip it if you like.
- Can I make this recipe dairy-free?You can create a version of Braided Cardamom Pain Au Lait that is free from dairy by substituting plant-based milk and butter in equal amounts.
- What’s the best way to store the bread?Keep the bread in a container that seals completely at room temperature for not more than three days, or place the bread in the freezer for extended storage.
Substitutions and Variations
Chewy texture can be achieved by substituting bread flour for all-purpose flour.
The same amount of instant yeast may be used in place of active dry yeast.
You can substitute granulated sugar with cane sugar or light brown sugar. The latter two offer a slight flavor of molasses.
You can substitute whole milk with 2% milk or a half-and-half mixture of milk and cream for a richer dough.
You can use salted butter in place of unsalted butter; just reduce the amount of salt in the recipe by half.
Pro Tips
1. Proof the Yeast: Although the recipe uses active dry yeast directly, you can optionally proof it to ensure it’s active. Dissolve the yeast in the warm milk with a pinch of the sugar and let it sit for about 5 minutes until frothy. This step assures the yeast is alive and kicking.
2. Temperature Check: Ensure the milk is warm (around 110°F or 43°C), but not hot, to activate the yeast without killing it. You can use a food thermometer to check the temperature.
3. Kneading Technique: When kneading the dough, aim for a windowpane effect—a small piece of dough stretched thin should not tear easily and will be slightly translucent. This indicates proper gluten development.
4. Controlled Rise: For the first rise, place the dough in a slightly warm oven (around 80°F or 27°C) with a bowl of hot water below it to create a humid environment. This helps it rise more uniformly and efficiently.
5. Flavor Enhancement: If you love the flavor of cardamom, consider toasting it lightly in a dry pan before adding it to the flour mixture. This can add depth and enhance the aromatic quality of the spice in the bread.
Braided Cardamom Pain Au Lait Recipe
My favorite Braided Cardamom Pain Au Lait Recipe
Equipment Needed:
1. Very large bowl
2. Medium bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Mixing spoon or spatula
7. Clean cloth or towel
8. Clean, flat surface for kneading
9. Parchment paper
10. Baking sheet
11. Pastry brush
12. Oven thermometer (optional)
13. Cooling rack
Ingredients:
- 3 1/2 cups all-purpose flour
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon ground cardamom
- 1 cup whole milk, warm
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or milk, for brushing)
- 2 tablespoons pearl sugar (optional, for decoration)
Instructions:
1. In a very large bowl, combine the following by whisking: flour, sugar, salt, yeast, and cardamom. Make sure these ingredients are well mixed.
2. In another bowl, combine the warm milk, melted butter, eggs, and vanilla extract and mix until smooth.
3. Slowly incorporate the wet ingredients into the dry ingredients, blending until the dough forms.
4. On a surface lightly dusted with flour, knead the dough for about 8-10 minutes until it is smooth and elastic.
5. Put the dough in a bowl that has been greased, and cover it with a cloth that is damp. Let the dough have a nice warm place to rise in; this will take about
1.5 to 2 hours. When the time is up, admire your dough, which is now doubled in size.
6. Deflate the dough and separate it into three equal portions. Shape each portion into a long, thick cylinder.
7. Plait the three strands together, tuck the ends underneath, and place the plait on a parchment-lined baking sheet.
8. Let it rise again for 30–45 minutes, covered with a towel, until it is just a bit puffed up.
9. Set your oven to 350°F (175°C) to warm up. Take the braid and brush it as gently as possible with heavy cream or milk; then, if you are using it, sprinkle the top of the braid with pearl sugar.
10. Cook in the oven for 25-30 minutes or until they are golden brown and no longer squish when you press them. Let them cool a few minutes before you slice and serve.
