Reviewed: Sep. 25, 2009

I just made this bread and it is really wonderful. I had to let the loaf rise for about 2 hours to double in size and while the loaf is nice and light, it did not get very "poofy". Also, I only added 2 Tbs of cardamom, but I will add 3 Tbs next time! I topped the loaf with an egg wash (included the yolk) and "Sugar in the Raw". The loaf turned out a nice golden color and the raw sugar gave a nice crunch to the loaf. I paired this with a homemade pear ginger preserve...and it was truly scrumptious!

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Rachael S.

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Reviewed: May 21, 2009

My dad was from Sweden. His mom, my grandmother, didn't even speak English, only Swedish, and she lived with us my whole life. She made this bread a LOT and I miss it! This recipe was perfect. Note to other reviewers: it is CARDAMOM bread. It is supposed to taste like cardamom! Also pearl sugar is the traditional topping. You don't mess with tradition!

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eviered

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Reviewed: Apr. 8, 2009

Very close to the Finnish version :) We call it Bulaa.

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ALON

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Reviewed: Feb. 12, 2009

This tasted just like my friend from Finland would make. I followed the other reader's comments about the cardamom and only added 2 tsp, but I think I will put close to 3 tsp in next time. It was wonderful and so easy to make. I didn't have pearl sugar, so just used regular sugar on top. Loved it, brings back good memories with my friend who no longer lives close to us.

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Dee

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Reviewed: Jan. 27, 2009

I don't have a bread machine any longer, so I started by activating the yeast with the milk, very warmed, and then added the wet ingredients, then the dry. It came out great! Don't worry if your dough strands are uneven when braiding- you won't notice after it rises and bakes! Just great!

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ksarasara

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Reviewed: Jan. 14, 2009

Not quite as good as my Grandma's, but very close.

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Stacy O.

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Traverse City, Michigan, USA

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Reviewed: Dec. 23, 2008

I've used this recipe two Christmas's in a row now, and it's consistently yummy. Texture is soft but not gooey. This is *cardamom* bread, so it tastes distinctly of cardamom. I didn't find pearl sugar so I used 'Sugar in the Raw', turbinado sugar, which has large crystals. It gave the crust a glittery look and a nice crunch. The bread bakes up a dark mahogany brown, not golden like the picture (maybe it's the sugar). I recommend this recipe.

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Hester

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Reviewed: Dec. 1, 2008

My Swedish mother in law approves of this recipe so that in itself says a lot! Please note that it is important to use fresh cardamom -NOT a bottle that has been in your spice rack for a while. The second time I made the recipe I used the same cardamon I had used the previous Christmas and it was not as flavorful. I went out and bought a new bottle at a gourmet spice shop and it was WONDERFUL.

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Gadget

Cooking Level: Expert

Home Town: Greensburg, Pennsylvania, USA

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Reviewed: Jul. 3, 2008

For flavor, I give this 5 stars, but for it actually turned out, I'd give it 4, but I gave it 5 because I think it was my error more than anything. Not as light and fluffy as I would like. The bread ended up being more dense. I don't think I gave it enough time to rise though. I don't really make bread, so an estimated rising time for this recipe would have been nice. I also overcooked it a bit so the bottom and top were hard and very brown. My errors. May take less time than stated. I think this is the perfect amount of cardamom. You need to like the taste to really enjoy this bread! I added about a teaspoon of cinnamon on top of the cardamom since I enjoy those flavors together. As for the pearl sugar. That is very Swedish and does go with the bread. You can find it decently priced at Ikea in their food market. I also love cardamom bread with just granulated sugar on top, granulated sugar and cinnamon together or a light icing made with powdered sugar, milk, a little butter and almond extract. Sprinkle shaved almonds on top. Mmmmm... Now that is a treat! So if you don't have pearl sugar on hand, one of those toppings will work!

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ANNYBER

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

I have tried to make cardamom bread (we call it tsoureki in Greece) with the bread machine before, but all my efforts ended in failure. This one turned out to be great. The bread rose and its texture was so soft. I do believe though that 3 teaspoons of cardamom are too much. I used half the quantity and next time I’ll use even less. I also increased baking time to forty minutes.

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constantina

Cooking Level: Intermediate

Living In: Xanthi, East Macedonia And Thrace, Greece

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Reviewed: Dec. 29, 2007

I really liked the cardamom, it has a very fresh smell.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Nov. 29, 2007

Great! I doubled everything except the cardamom (did 3 rounded tsp)so I'd have one to keep and one to give. The loaves were gorgeous and it smelled like a bakery in my house.

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Peartree

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Buffalo, Minnesota, USA

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Reviewed: Nov. 29, 2007

This was a very simple recipe that turned out well for me. I used brown sugar instead of pearl sugar since I was unable to find any at the store. Next time, I think I would increase the amount of cardamom because I really like the flavor of it. I plan to use some of this bread to make french toast with and I bet it will be yummy.

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AMGRAU

Cooking Level: Intermediate

Home Town: Pawcatuck, Connecticut, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 26, 2007

This is the most wonderful cardamom bread recipe I have ever tried. Whoever said it was too much cardamom, must not have really been looking for a cardamom bread recipe, because this is perfect...and so pretty too!

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JessicaRae

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Reviewed: Nov. 14, 2007

This bread is super easy to make and really tasty! If you don't like cardamom, however, this obviously isn't a bread for you. Pearl sugar is exactly what the topping should be, so use it if you can find it (you can also use pearl sugar for making "chouquettes", which are essentially cream puffs with no filling.) I like to add a drop of orange oil or orange zest for a bit of extra oomph.

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Poulette

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Paris, Île-De-France, France

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Reviewed: Nov. 13, 2007

This bread made the house smell awesome! I added dates and served the bread as a breakfast bread.

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Michelle74

Cooking Level: Expert

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Reviewed: Jun. 5, 2007

I've been looking for a cardamom bread recipe for a while and thought this was going to be it. I'm not sure what happened, but this is not what I was expecting. I found 3 tsp of cardamom to be way too strong (there's a reason most other recipes call for 1/2 - 1 tsp) for this small loaf and the pearl sugar is too coarse for a topping. I'm a fan of spice but it was just overpowering and not at all like a bread, but more of a dense, spice cake.

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Chris K

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 7, 2007

Delicious! This should be called "7 minute bread" as it was gobbled up in about that much time by 3 adults. I've never cooked with cardamom before, and after my husband's first bite, he said, "whoa, too much nutmeg," but after a few more bites, he couldn't stop eating it. My in-laws did not like the spice flavor, and I'll substitute cinnimon when I make it again (today, by request). Dough was easy to work with. BTW, my friend sells a bread similar to this in her bakery for $8/braid - it is really popular and flies off the shelves even at that price.

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Feb. 27, 2007

My family is swedish so we were having a swedish dinner party at our house. We needed a swedish bread, and this was perfect. So yummy and so pretty.

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Jan. 17, 2007

Giving it a 5 because the recipe itself is perfect. I don't think I'm a huge cardamom fan, though, so the flavor isn't all that pleasing to me. The texture/bread is perfect though; I might replace some (or all) of the cardamom with cinnamon next time. (I also used brown sugar on top and it came out great.)

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BIOTERP

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Bread Machine Swedish Coffee Bread

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