How to make vetebröd (Swedish Easter Bread)

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In this video I show you how we make Vetebrod each year for Easter (sometimes other times of the year too!). There are few scents more comforting than warm cardamom drifting through a cozy kitchen, and this classic Swedish vetebröd delivers that experience in the best possible way.

Vetebröd — a soft, lightly sweet Scandinavian bread — has been a staple of Swedish homes for generations. It’s the kind

of loaf you serve during fika, slice for breakfast, or enjoy with a cup of coffee on slow weekend mornings.
In today’s recipe, I’m sharing my favorite way to make vetebröd from scratch and how to shape it into a beautiful fishtail braid. This braided style is easier than it looks, bakes evenly, and gives the loaf that charming Scandinavian bakery appearance that feels both rustic and elegant. If you enjoy Nordic baking traditions or heirloom recipes that bring a sense of calm to the kitchen, this one will fit right into your rotation.

Below, you’ll find the full recipe walkthrough along with a step-by-step video demonstrating the fishtail braid technique, how to handle enriched dough, and the little details that give vetebröd its signature texture and flavor. Whether you’re new to Scandinavian bread or already love baking with cardamom, this tutorial will guide you from your first rise to a golden, glossy loaf ready for the table.
Let’s get baking.In this video I show you how we make Vetebrod each year for Easter (sometimes other times of the year too!).

This is my great aunt's recipe and I have very fond childhood memories of it.

Ingredients:

4 c. all purpose flour

1/2 c sugar , divided

1/2 c (one stick) butter

1/4 tsp salt

1 1/3 c lukewarm milk (105 degrees)

2 heaping teaspoons ground cardamom

1 beaten egg for an egg wash

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