Swedish Cardamom Braid

Warm the milk to about 110°F (43°C), then dissolve the yeast and a pinch of sugar in it and let it sit for 5–10 minutes until foamy.

In a large bowl, whisk together the flour, remaining sugar, salt, and ground cardamom, then make a well in the center and add the yeast mixture, beaten egg, and vegetable oil.

Mix the ingredients until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky, incorporating the raisins in the final minute of kneading.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size.

Punch down the risen dough, divide it into three equal pieces, and roll each piece into a long rope of about 18 inches.

Pinch the three ropes together at one end and braid them loosely but evenly, then tuck both ends under and place the braid on a parchment-lined baking sheet.

Cover the braid loosely and let it rise again until noticeably puffed, then brush gently with a beaten egg wash before baking.

Bake the braid in a preheated 375°F (190°C) oven until deep golden brown and hollow-sounding when tapped on the bottom, then transfer to a wire rack to cool completely before slicing.