DOUGH

Bread Machine:

• Add the milk, butter, and egg to your bread machine pan.
• Then add 400g (3⅓ cups) of flour and the remaining ingredients. Try to keep the yeast and salt separate as much as possible.
• Set your machine to the dough setting.
• On a well-floured surface (the dough will be very sticky), work in just enough extra flour to make a soft, pliable dough that still feels slightly tacky.

Stand Mixer:

• Add the milk, butter, and egg to your stand mixer bowl and give it a quick mix. If the butter is straight from the fridge, it may not combine fully with the liquids, but that’s fine.
• Add 450g (3¾ cups) of flour and the remaining ingredients. The dough should be sticky, but if you need more flour, add it gradually. Be careful—too much flour will make the bread dry.
• Switch to a dough hook (if you have one) and knead for about 10 minutes, just until the dough is soft. It should still feel slightly tacky but should slowly pull away from the hook.
• Cover the bowl and leave the dough to rise until doubled in size (usually about an hour).
• Once ready, knock the dough back and form it into a rough ball on a floured surface.

Small Cardamom Breads:

• Using half the dough (see note 4), divide it into 5 equal portions.
• Divide each portion into three pieces and roll each one into a thin rope about 15cm / 6 inches long.
• Pinch the three ropes together at the top and plait (braid) them. Tuck both ends under.
• Repeat with the remaining dough, so you end up with five small plaited buns.
• Preheat the oven to 175°C (350°F) and line a large baking tray with parchment paper.
• Place the buns on the tray, allowing space between them.
• Cover with a tea towel and let them rest for around 30 minutes.
• When ready, brush with egg wash and sprinkle with sliced almonds and pearl sugar.
• Bake for about 12 minutes, until golden brown. Remove from the oven and serve warm.

Large Cardamom Plait (Braid)

• Using the remaining dough (see note 4), divide it into 3 equal parts.
• Roll each piece into a thick rope about 25cm (9¾ inches) long.
• Pinch the ends together at the top and plait (braid) them. Tuck both ends under.
• Preheat the oven to 175°C (350°F) and line a large baking tray with parchment paper.
• Place the plaited dough on the tray and cover with a tea towel. Leave to rest for about 30 minutes.
• When ready, brush with egg wash.
• Bake for 15–20 minutes, or until golden brown. Remove from the oven and allow to cool.

Drizzle (see note 5)

• Mix the milk and vanilla extract together, then add enough icing sugar to make a thick, slow-dripping paste.
• Drizzle it along the lines of the plaited loaf. Sprinkle with sliced almonds. Slice and enjoy!