Braided rods

Braided sticks are one of my favorite yeast baked goods. This recipe makes two beautiful, airy braided rods. As always, it's smart to let yeast dough rise for a long time, so don't be limited by the time I've suggested.

5 dl whole milk

100 g melted butter

50 g yeast

1 1/2 dl sugar

2 teaspoons cardamom

800 g wheat flour

1 teaspoon baking powder

Butter, sugar, almond slices, raisins and cinnamon to add, during baking (see photos)

Knead together milk, butter, yeast, sugar, cardamom, wheat flour and baking powder. Let it rise for 2 hours, before dividing the dough in half and rolling each part into a 20 x 60 cm rectangle. Butter on soft butter. Sprinkle with sugar, almond slices, raisins and cinnamon. Roll up each dough into a sausage, cut diagonally into the sausages and fold the ears you get to each side.

Leave the braided rods to rise for another 2 hours, before roasting them in the oven at 200 degrees until they are golden and nice (15-20 minutes).

I brush them with a mixture of beaten egg and milk right after I have taken them out of the oven.

The braided bars taste best when they are still warm. They are also suitable for freezing.

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