“This is from a hand written recipe card from Grandma Nett. Grandma Erickson (her mother-in-law) would make it especially at Christmas time. It was a favorite of the family. They also would freeze it and pull it out for other special occasions as well. The "way to eat it" is to dunk buttered toasted slices in coffee.”
6 short loaves

Ingredients Nutrition


  1. Mix yeast and lukewarm water in a large bowl to proof and set aside.
  2. Scald milk in a large saucepan. Add butter, sugar, salt, and cardamom to milk and cool to lukewarm. Once milk is lukewarm, add to yeast mixture.
  3. Add eggs and mix well.
  4. Add half the flour, mix, add remainder, mix and knead on floured board until smooth and satiny.
  5. Place in lightly buttered bowl, turning over once to coat with shortening. Cover with thin towel. Let rise in warm place until double.
  6. Punch down and form braids on greased baking sheet. (Divide in 2, then each half in 3, then each of these in 3 . Braid 3 portions together. Total 6 short loaves.).
  7. Let rise and bake until golden and springs back when thumped.
  8. No temp given, but we assume 350 and about 25 minutes to bake.

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