FOR DOUGH:
1 1/4 cups warm water (105 degrees F)
3/4 stick (6 T) unsalted butter, melted and cooled slightly
6 T granulated sugar
Two 1/4-oz. packages active dry yeast (5 T total)
3 large eggs beaten lightly
1 1/2 t salt
1/4 cup powdered nonfat dry milk
5 -6 cups all-purpose flour
FOR INSIDE:
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup granulated sugar
2 T ground cinnamon
3 T cardamom seeds, (ground in a mortar with a pestle or in an electric spice/coffee grinder) or ground cardamom from the store if fresh isn’t available
Make an egg wash by beating 1 large egg with 2 T water
MAKE DOUGH:
In a large bowl combine water, butter and sugar. Sprinkle yeast over mixture and let stand 5 minutes, or until foamy. Then, stir in eggs, salt and dry milk until combined. With a wooden spoon, stir in 5 cups flour, 1 cup at a time, and stir mixture until a dough is formed.
On a floured surface, knead dough about 10 minutes, adding enough of the remaining 1 cup flour to make dough smooth and elastic. Put dough in a lightly oiled bowl, turning to coat and let rise, covered with plastic wrap, in a warm place until doubled in bulk. About 1 hour.
Punch down dough and on floured surface with a floured rolling pin, roll into a 15-by-20 inch rectangle. (or make two smaller ones) Spread butter over dough and sprinkle with granulated sugar, cinnamon and cardamom.
Roll the dough lengthwise to make a log. Beginning at the top of the log, use clean kitchen scissors and snip about 3/4 of the way into the log every inch. Begin at the top of the log to ‘open out’ each snipped piece, laying each piece to the left, then to the right. It will almost look braided on the cookie sheet.
Let braid rise on a buttered cookie sheet in a warm place until increased 1 1/2 times in bulk, about 1 hour.
While braid is rising, preheat oven to 350 degrees F.
Brush top with egg wash and sprinkle generously with sugar. Bake in middle of oven until top is a pale golden brown, about 25 minutes.
Makes 1 large coffeecake or 2 smaller ones.
—recipe adapted from Gourmet magazine and my grandmother, Esther Randstrom
