Best Scandinavian Coffee Recipes

SCANDINAVIAN COFFEE CAKE

Steps:

• Heat oven to 350 degrees F. Place 1 1/2 cups flour in large bowl; cut in 3/4 cup butter until mixture resembles coarse crumbs. Stir in 3 tablespoons water with fork until flour mixture is just moistened. Press dough into a ball. Pat dough into 10-inch circle onto ungreased baking sheet. Spread preserves to within 1/2 inch of edge. Set aside.
• Combine 1 1/4 cups water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a boil and butter is melted (careful milk does not overflow). Remove from heat; stir in 1 cup flour, almond meal, sugar and 1 teaspoon almond extract. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat. Add eggs, one at a time, beating with wire whisk or wooden spoon until smooth and glossy.
• Spread egg mixture over pastry and preserves. Bake for 50 to 55 minutes or until surface is crisp and golden. Cool completely (topping rises during baking and shrinks during cooling, forming custard-like layer).
• Stir powdered sugar, 2 tablespoons butter and 1/2 teaspoon almond extract in small bowl until well mixed. Add enough milk or cream for desired glazing consistency. Drizzle glaze over puff; sprinkle with sliced, toasted almonds.

KRINGLA (SCANDINAVIAN COFFEE CAKE)

Steps:

• Beat eggs and sugar until very light.
• Add butter, raisins and citron.
• Sift flour, baking powder, salt and cardomom together three times and add to first mixture.
• Blend thoroughly.
• Divide dough in half.
• Shape into rings.
• Place on a buttered cookie sheet.
• Brush the tops with beaten eggs and sprinkle with sugar and finely chopped nuts.
• Bake at 350F until a golden brown, about 30 minutes.
• When cool, slice about 1 inch wide, as though slicing bread.

SCANDINAVIAN COFFEE CAKE OR PASTRY

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.

SCANDINAVIAN COFFEE

Steps:

• Add coffee and aquavit to an Irish coffee cup and sweeten to taste.
• Gently float cream on top.
• Sprinkle with nutmeg, and serve.