Nutrition balance score
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Ingredients
18 servings
Instructions
Step 1
1. Whisk together milk, water, ½ cup white sugar, and 2 Tbsp. melted butter in a large bowl until sugar dissolves. Sprinkle yeast over top; let stand until foamy, about 5 minutes.
Step 2
2. Stir in flour, adding more as needed until dough easily pulls away from sides of bowl. Turn out dough onto a lightly floured surface. Knead until dough is smooth, elastic, and slightly tacky, about 5 minutes. Form dough into a ball and put in a large, lightly greased bowl; turn to coat. Cover bowl with a clean kitchen towel. Let rise in a warm place (75°F to 80°F) until doubled in size, about 1 hour.
Step 3
3. Meanwhile, stir together cinnamon, cardamom, and remaining 1/4 cup white sugar in a small bowl.
Step 4
4. Line a cookie sheet with parchment paper. Punch down dough and turn out onto a lightly floured surface. Roll out into a 9x13-inch rectangle and brush with remaining 1/4 cup melted butter, leaving a 1-inch border along one short side.
REDUCE
SATURATED FAT Replace whole milk with nonfat milk.
Sprinkle cinnamon mixture over butter. If using, top with raisins and walnuts. Starting with filled short side, roll up dough to form a log; pinch seam to seal. Transfer log to prepared cookie sheet. Gently shape, if needed, to a bout 10 inches long. Let rise, covered, in a warm place until doubled in size, about 1 hour.
Step 5
5. Preheat oven to 350°F. Score top of dough with a sharp knife, making V shapes that don't quite meet in the middle. Whisk together egg and 1 Tbsp. water in a small bowl; brush onto dough. Sprinkle with pearl sugar and almonds.
Step 6
6. Bake 35 to 40 minutes, or until bread is golden brown, sounds hollow when tapped on the bottom, and an instant- read thermometer inserted into center registers 190°F. Transfer to a wire rack to cool completely before slicing.
