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Cardamom Egg Braid

breads

1/2 cup granulated sugar
1/2 cup warm water
1 pkg active dry yeast; or 1 tablespoon
2 eggs; lightly beaten
2 egg yolks
1/4 cup butter; melted
3 1/2 cups all-purpose flour; approx
1 teaspoon salt
1 teaspoon ground cardamom
----TOPPING----
1 egg yolk; lightly beaten
2 tablespoons sliced almonds

In bowl, dissolve 1 teaspoon of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in eggs, egg yolks and butter. In large bowl, whisk together 3 cups of the flour, remaining sugar, salt and cardamom; stir in yeast mixture to form dough. Turn out dough onto lightly floured surface; knead for 10 minutes, adding enough of the remaining flour to make dough smooth and elastic. Place dough in large greased bowl, turning to grease all over; cover with tea towel and let rise in warm place for 1 hour or until doubled in bulk. Punch down dough. Divide into thirds; roll each into 36-inch long rope. Cut 2 inches off 1 end of each rope; set aside. Pinch ropes together at 1 end; braid, pinching ends to seal. Place on parchment paper-lined or greased baking sheet, shaping into circle to form wreath. Press ends together. Roll reserved pieces of dough into 12-inch long rope. Shape into bow and place on top of wreath over pinched ends. Cover and let rise in warm place for about 1 hour or until doubled in bulk. Topping: Stir egg yolk with 1 teaspoon water; brush over loaf. Sprinkle with almonds. Bake in centre of 350°F oven for 35 to 45 minutes or until golden and loaf sounds hollow when tapped on bottom. Transfer to rack; let cool. (Make ahead: Wrap in plastic wrap and store at room temperature for up to 1 day or - Freeze in airtight container for up to 2 weeks.) VARIATION Cinnamon Egg Braid: Substitute cinnamon for the cardamom.

Contributor: Canadian Living Magazine, December, 2000

Yield: 1 loaf

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