Cardamom Coffee Braid from The Spice Islands Cookbook
  • For Bread:
  • 1 package (16 ounces) hot roll mix (I used Pillsbury)
  • ¾ cup warm water
  • 2 Tablespoons melted butter
  • 1 large egg, slightly beaten
  • 2 teaspoons ground cardamom (or a little more if you really love cardamom!)
  • ¼ teaspoon grated lemon peel
  • ¾ cup golden raisins
  • ¼ cup finely chopped walnuts
  • For Glaze:
  • ½ cup powdered sugar
  • ¼ teaspoon grated lemon peel
  • 1 Tablespoon light cream
  1. For bread: Soften yeast from package in the warm water in bowl of electric mixer or mix by hand. Let sit a few minutes to bubble slightly, then stir in the butter, egg, cardamom, lemon peel, raisins, and nuts. Add the roll mix and mix until blended and dough holds together.
  2. Cover the dough with waxed paper and let rise in a warm place until doubled, about 1 hour. Turn dough out onto a lightly floured work surface and knead for 2 or 3 minutes.
  3. Divide the dough into 3 equal pieces. Shape each piece into a roll about 12-inches long,
  4. Arrange the rolls on a lightly greased baking sheet about 1-inch apart. Braid loosely from the middle and pinch ends together.
  5. Cover and let rise again until doubled, about 40 minutes. Bake in a preheated 375 degree F oven for 23 to 25 minutes or until golden. Remove from oven and slide onto a large board or platter.
  6. Drizzle glaze over hot bread and serve hot.
  7. For Glaze: Combine all glaze ingredients together in a small bowl until blended.
Recipe by The Culinary Cellar at