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High Altitude Orange Cardamom Easter Bread Recipe

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4.3 from 5 reviews

  • Author: Sara
  • Total Time: 3 hours 25 minutes
  • Yield: 1 loaf (about 10-12 servings)
  • Diet: Vegetarian

Description

This High Altitude Orange Cardamom Easter Bread is a fragrant and tender braided bread, infused with the warm spices of cardamom and a fresh burst of orange zest. Perfect for Easter celebrations or any special brunch, it features a rich dough made with tangzhong for an extra soft crumb, braided into a beautiful loaf or wreath, then baked to golden perfection and finished with a sweet orange glaze and colorful sprinkles.

Ingredients

For the Tangzhong

  • 2 tbsp whole milk
  • 2 tbsp water
  • 1 1/2 tbsp bread flour

For the Dough

  • 1/2 cup whole milk, warmed to 110-115°F
  • 1 packet (2 1/4 tsp) good quality instant or rapid rise yeast
  • 1/4 cup granulated sugar
  • 3 cups (14 oz) bread flour, fluffed, spooned, and leveled
  • 1 tsp coarse Kosher salt (or 1/2 tsp table salt)
  • 1/2 tsp ground cardamom
  • 5 tbsp unsalted butter, very soft
  • 2 large eggs, room temperature
  • 3/4 tsp anise extract or vanilla extract
  • Freshly grated zest of 1 navel orange

For the Icing

  • 1 cup powdered sugar
  • 1 tsp meringue powder
  • 2 tbsp orange juice (from the zested orange)
  • 1/2 tsp vanilla extract
  • Rainbow sprinkles

Instructions

  1. Prepare the Tangzhong: In a small saucepan, whisk together the water, milk, and bread flour. Cook over medium heat, whisking constantly for several minutes until it thickens into a smooth paste. Remove from heat and set aside to cool.
  2. Activate the Yeast: Warm the milk to 110-115°F. Stir in the yeast and 1 teaspoon of sugar, then let it sit for about 5 minutes, until the mixture becomes bubbly and foamy.
  3. Mix the Dough: In a stand mixer bowl, combine the bread flour, remaining sugar, salt, and ground cardamom. Add the cooled tangzhong, the milk and yeast mixture, soft butter, eggs, anise or vanilla extract, and freshly grated orange zest. Stir until a rough, shaggy dough forms.
  4. Knead the Dough: Using the dough hook, knead on medium-low speed for 10 minutes until the dough is soft, smooth, and stretchy, pulling away from the bowl’s sides but slightly sticking at the bottom. For hand kneading, knead for about 15 minutes, adding flour or warm water as needed to adjust dough consistency. Form the dough into a ball.
  5. First Rise: Place the dough ball into a greased bowl twice its size. Cover tightly with plastic wrap and set in a warm environment to rise until doubled in size, about 1-2 hours. Using an oven’s bread proof setting can speed this.
  6. Shape the Dough: Lightly flour a clean surface and gently deflate the dough. Roll it into a 15×7 inch rectangle. Cut into three equal strips lengthwise using a pastry or pizza wheel. Stretch the strips gently longer, then fold each strip in half lengthwise to form ropes.
  7. Braid: Lay the three dough ropes side by side and braid them tightly from one end to the other, pinching the ends together. Shape into desired forms: form a wreath by connecting the ends, coil into a spiral for a round loaf, or pinch ends under for a long loaf that can fit in a pullman pan.
  8. Prepare for Second Rise: Stack two baking sheets for insulation and line the top with parchment paper. Transfer the shaped loaf gently onto the sheet. Optionally, add whole uncooked dyed eggs into the dough now for traditional decoration. Cover with a kitchen towel and proof in a warm place for 1-2 hours until puffy.
  9. Preheat and Bake: Preheat the oven to 350°F and position rack in the center. Bake until the interior temperature reaches 190°F when tested with an instant-read thermometer. This takes about 20-25 minutes for a wreath, and 30-40 minutes for a round loaf.
  10. Cool Slightly: Remove bread from oven and let cool for 15 minutes before icing.
  11. Prepare the Icing: In a bowl, mix powdered sugar with meringue powder. Stir in vanilla extract and orange juice gradually until a smooth, drizzly icing forms.
  12. Decorate: Drizzle the icing over the warm bread, then immediately sprinkle with rainbow sprinkles before the icing sets.
  13. Enjoy: Serve the bread warm or at room temperature. Tear off pieces or slice using a serrated knife with a gentle sawing motion.

Notes

  • The tangzhong method creates a softer, longer-lasting bread crumb.
  • Adjust flour or water during kneading to reach proper dough consistency.
  • Proof the dough in a warm, draft-free environment for best rise.
  • Using meringue powder in icing helps it set quickly without stickiness.
  • Whole eggs can be baked into the dough for traditional Easter decoration but are optional.
  • Allow bread to cool slightly before icing to prevent melting.
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American, Easter

Find it online: https://sarabaking.com/high-altitude-orange-cardamom-easter-bread-recipe/