Cardamom Pear Ripple Braid

Ingredients

• all-purpose flour2 1/2 cups
• instant yeast2 tsp
• warm milk3/4 cup
• granulated sugar2 tbsp
• salt1/2 tsp
• unsalted butter, softened4 tbsp
• ground cardamom1 tsp
• ripe pears, finely diced2 medium
• lemon zest1 tsp
• cornstarch1 tbsp
• egg, beaten1
• coarse sugar1 tbsp

Method

1. 1Mix flour, yeast, sugar, salt, cardamom, milk, and softened butter until a soft dough forms; knead until smooth and elastic.
2. 2Cover and let rise until doubled, about 45 minutes.
3. 3Cook the pears with lemon zest and cornstarch over medium heat until juicy but thickened; cool completely.
4. 4Roll the dough into a rectangle, spread the pear filling down the center, and cut side strips to braid over the filling.
5. 5Transfer to a lined tray, brush with egg, and sprinkle with coarse sugar.
6. 6Bake at 375°F until deeply golden and fragrant, about 18–22 minutes.
7. 7Cool for 10 minutes before slicing into warm portions.

Tips

• Cool the pear filling fully so it does not leak through the braid.
• If the dough feels sticky, dust lightly with flour rather than adding too much.
• Serve slightly warm for the best texture and aroma.

Nutrition