• Prep Time: 40 mins
  • Cooking Time: 40 mins
  • Serves: 16

Cardamom Fig Braid

  • Recipe Submitted by on

 Ingredients List

  • 1 cup/8 oz./250 ml milk, warmed (110°F)
  • 2 1/4 tsp. active dry yeast
  • 9g/3 oz./1/3 cup sugar
  • 545g/17.5 oz./3-1/2 cups all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. ground cardamom
  • 2 eggs
  • 90g/3 oz./6 Tbs. unsalted butter, at room temperature, cut into chunks
  • 280g/9 oz./1-1/2 cups quartered dried figs
  • Egg Wash
  • 1 egg
  • 1 tbsp. water
  • Sugar for sprinkling


Combine the milk, yeast and sugar in the bowl of a stand mixer. Stir to combine, then set aside or about 10 minutes or until foamy.
Add the flour, salt, cardamom and eggs to the yeast mixture and mix on medium-low until the dough is combined in a shaggy mass.
With the mixer running, add the butter in chunks and continue to knead until the dough is fairly smooth and elastic.
Turn though dough out onto a lightly floured surface and flatten into a rectangle. Place the figs evenly over the dough, roll up, then knead until the figs are distributed. Form into a ball and place into a lightly greased bowl, cover and set aside in a warm spot to rise for about an hour or until doubled.
Turn though dough out onto a lightly floured surface, and divide into equal pieces (the number of pieces will depend on how many strands you plan to use for your braid—the original recipe called for a 3-strand braid.)
Gently roll each piece into a rope about 16" long, then lay the ropes next to each other, pinching the top ends together, and braid as desired. Tuck the ends underneath the braid, set on a parchment lined baking sheet, cover with a lint-free towel and set aside for about 45 minutes to rise until puffy. While the dough is rising, preheat your oven to 350°F.
When ready to bake, whisk the egg and water together, then lightly brush the braid all over and sprinkle generously with the sugar.
Bake for about 35–40 minutes, until golden brown. Remove from the oven and let cool on a wire rack.

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