SCANDINAVIAN COFFEE CAKE OR PASTRY

SCANDINAVIAN COFFEE CAKE OR PASTRY image

Categories Bread

Yield 2 9-inch rings

Number Of Ingredients 13

Dough:
2 eggs
3/4 cup water 105-115 degrees F
1 package active dry yeast
4 cups sifted all-purpose flour
1 tsp salt
2 tbsp sugar
1/2 cup butter
10 crushed cardamom seeds (or 1 1/2 tsp powdered cardamom)
Layering:
1 1/3 to 1 1/2 cups butter
Filling:
Pecans, cinnamon, brown sugar or any others desired

Steps:

Beat eggs well. Add warm water. Dissolve yeast in mixture. Let all ingredients rest refridgerated for about 15 minutes. Meanwhile, blend with a pastry blender or by hand flour, salt, sugar, butter, and cardamom. In a large mixing bowl make a ring of the blended flour. Pour the chilled yeast mixture into the center and work it gradually into the dry ingredients. Knead until smooth, about 2 minutes. Form the dough into a ball and rest it, covered, about 20 minutes in the refridgerator. Roll out the dough lightly into an oblong about 3/8 inch thick. Beat layering butter until creamy. Spread the butter, folding and rolling four times, and cover and chill the dough at least two hours. Then roll it again on a slightly floured surface to the thickness of 3/8 inch. Cut off and folded edges that might keep the dough from expanding. To shape the ring, roll it first into an oblong about 29 x 11 inches. Fill it with any rich filling for coffee cake. Bring the two ends of the roll together using a little water for glue. Place the ring on a greased baking sheet. With floured scissors held perpindicularly from the roll, cut bias gashes about 1 to 2 inches apart into the upper outer edges of the ring, to within one inch of the inner circle. As you cut, wash the top areas with french egg wash, being careful not to cover the cut portions as the glaze may harden. Cover the cut ring with a cloth and let rise until doubled in bulk, about 20 minutes. Preheat the oven to 400. Bake ring 25 minutes.