Christmas Cardamom Braid


  • 3/4 cup Sun-Maid Golden Raisins
  • 1/2 cup diced candied fruits and peels
  • 1/4 cup brandy
  • 2 teaspoons grated lemon peel
  • 3-1/2 to 4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 packages fast-rising active dry yeast
  • 2 teaspoons ground cardamom
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup butter or margarine
  • 2 eggs
  • icing: recipe follows

  • Directions:

    COMBINE raisins, fruits and peels, brandy and lemon peel; set aside.
    In mixing bowl COMBINE 2-1/2 cups of the flour, the sugar, yeast, cardamom and salt.
    HEAT milk and butter to 125 to 130° F; stir into dry mixture. Mix in one of the eggs and the raisin-brandy mixture.
    STIR in enough of the remaining flour to make a soft dough. Knead on a floured surface 8 to 10 minutes, until smooth and elastic. Cover; let rest 10 minutes.
    FORM dough into 3, 18-inch ropes; braid together, tucking ends under.
    PLACE on greased baking sheet. Cover; let rise in warm place until almost doubled in size, 50 to 60 minutes.
    BRUSH with remaining egg, beaten.
    BAKE at 350° F for 30 to 35 minutes or until golden. Cover with foil as needed to prevent overbrowning.
    COOL. Decorate with additional candied fruits and raisins; drizzle with icing.

    Makes 12 servings.

    Icing: Whisk smooth 1 cup sifted powdered sugar and 2 tablespoons milk.