Pinch of Cumin

Caraway seed & orange dust braided sweet bread

At this stage, many of you might be wondering what is caraway (if you have not already googled it). I also arrived to that poing -the one of Saint Google- the day when I came back home from the supermarket with what I thought it was a small bottle of aniseed. As I do not have under control spice names in German -neither in English, nor French, and hardly in Spanish :D-, very honorable and convinced, I bought a small bottle that turned out to be of caraway seeds, some sort of spice that it is very much used in Germany for their worldwide known bretzels.

Visually it its very similar to aniseed (I was not that much on the wrong track, huh? :P), but as soon as you try it you notice that there is something fishy going on there. It is also known as meridian fennel or Persian cumin, and it has aromatic and therapeutic properties. It is mainly used to aid digestion, treat flatulence and strengthen immunological system. A new discovery for me, that’s it.

By the way -and apart from caraway which almost sponsors this post-, in these photos I pay homage to the thousand-year-old rolling pin that I have not photographed till now, a present from my grandma.

Ingredients for 3 braided sweet breads

300 g of all-purpose flour

150 g of white sugar

125 ml of milk

1 egg

50 ml of olive oil (I have used extra-virgin)

25-30 grs. of fresh yeast (ó 1,5 envelopes of dried yeast)

2 teaspoon of caraway seeds

Orange dust (dried & grated orange peel)


In a big bowl put milk, white sugar, orange dust, crumbled fresh yeast (you can do it with your hands), caraway seeds and a pinch of salt.

Next, add olive oil and egg and mix it well so that you have an homogeneous batter. Add flour and start to work the batter.

If after kneading the batter is too thick, add a bit more milk. If it is too liquid, keep adding flour and compensate it with the rest of ingredients except for the liquids.

Once you have an homogeneous and soft batter, knead it and let it ferment in a place without air flow for 30 minutes.

Pour a bit of flour on a flat surface and knead the batter. Once it is compact, divide it into three equal parts. Divide also each part into other three parts. Make them cylinder-shape and now you can start with the braid: join them at the beginning and at the end, when you finish the braid.

Put the braided sweet bread in a oven tray where you have previously put baking paper and place on top each piece. Whisk an egg, paint them with it, and sprinkle a bit of sugar on top of each braided sweet bread. Let it ferment until they have doubled their size.

Maybe you have to let them rest for a while until they grow up, it depends on the amount of flour and baking powder that you use, but I can guarantee you that they grow up :).

Preheat oven to 180º for 10 minutes and bake them for 10-15 minutes until brownish.

To be considered

They are delicious when they are still warm!

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2 Comments to "Caraway seed & orange dust braided sweet bread"

  1. SALY says:



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My culinary creations - © 2014-16, Sara Jiménez

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