Christmas Bread with Cardamon Glaze

Frozen bread dough does the heavy work in this festive Scandinavian-style holiday loaf. After thawing, the dough gets stretched, kneaded with candied fruit, walnuts, and mincemeat, then divided into three ropes and braided into a stunning centerpiece-worthy loaf.

A second rise is the step that gives this bread its airy, tender crumb. Letting it double in bulk in a warm spot for about 90 minutes is what separates a dense holiday brick from a soft, pull-apart slice.

The glaze is the finishing flourish that takes this from a basic sweet bread to something truly festive. A simple powdered sugar and milk drizzle gets a faint, exotic floral perfume from a pinch of cardamom. That tiny eighth of a teaspoon makes all the difference.

Pro Tips

• Knead the fruit and nuts in gently, rough handling deflates the risen dough and gives a denser final crumb.
• Pinch the braid ends together firmly and tuck under the loaf, loose ends unravel as the bread proofs and bakes.
• Cover the rising dough with a damp tea towel to prevent the surface from drying out and forming a crust.
• Cool the loaf completely before glazing, hot bread melts the glaze flat instead of letting it set in pretty drips.
• Toast the walnuts for 5 minutes before adding for deeper, nuttier flavor.

Variations

• Sub dried cranberries and chopped dried apricots for the candied fruit if you prefer a less-sweet, more natural fruit profile.
• Add a teaspoon of orange zest to the dough alongside the fruit for citrus brightness.
• Use cinnamon or nutmeg in the glaze instead of cardamom for a more familiar holiday spice.