Best Swedish Coffee Braids Bread Recipes

SWEDISH COFFEE BRAIDS (BREAD)

Steps:

• Soften yeast with 1/4 cup warm water and 1/2 tsp sugar and set aside.
• In mixing bowl combine scalded milk, sugar, salt and Crisco, cool to lukewarm, and add yeast and 1 of the eggs.
• Gradually add flour to form a soft dough.
• Knead in remaining flour until smooth and satiny, about 5-8 minutes.
• Cover and let rise until double.
• Divide dough in two and on a floured surface with a rolling pin roll out each dough to about 12x9 size.
• Brush with melted butter, and sprinkle with cinnamon, sugar and chopped walnuts.
• Starting with 12-inch side, roll up jelly roll style seal seams and ends and place each roll seam side down on cookie sheet (greased).
• Take scissors (or knife) and snip part way through each bread roll one inch apart in a tractor tread style.
• Cover and let rise again.
• Brush both bread rolls with another beaten egg and sprinkle nuts over both.
• Bake at 350°F for about 25 minutes.
• Allow to cool slightly and if desired ice with favorite icing recipe.

CARDAMOM BRAID BREAD

Steps:

• In a large bowl, combine 2 cups flour, yeast, cardamom and salt. In a small saucepan, heat 1-1/2 cups milk, butter and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. , Brush with remaining milk and sprinkle with sugar. Bake at 375° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

GRANDMA NETT'S SWEDISH COFFEE BREAD

Steps:

• Mix yeast and lukewarm water in a large bowl to proof and set aside.
• Scald milk in a large saucepan. Add butter, sugar, salt, and cardamom to milk and cool to lukewarm. Once milk is lukewarm, add to yeast mixture.
• Add eggs and mix well.
• Add half the flour, mix, add remainder, mix and knead on floured board until smooth and satiny.
• Place in lightly buttered bowl, turning over once to coat with shortening. Cover with thin towel. Let rise in warm place until double.
• Punch down and form braids on greased baking sheet. (Divide in 2, then each half in 3, then each of these in 3 . Braid 3 portions together. Total 6 short loaves.).
• Let rise and bake until golden and springs back when thumped.
• No temp given, but we assume 350 and about 25 minutes to bake.

BREAD MACHINE SWEDISH COFFEE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• When the dough cycle has finished, divide into three equal portions. Roll each piece into a rope 12 to 14 inches long. Lay the three ropes side by side, then braid together. Tuck the ends underneath, and place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in bulk.
• Preheat oven to 375 degrees F (190 degrees C).
• Brush the braid with beaten egg white and sprinkle with pearl sugar. Bake in preheated oven until golden brown, 20 to 25 minutes.

SALLY M'S SWEDISH COFFEE BREAD

Steps:

• Combine milk and butter in a saucepan and heat until lukewarm (105-115F). Pour into mixing bowl.
• Add eggs, sugar, salt, yeast, cardomon and 1 cup flour.
• Beat for 2 minutes with electric mixer.
• Gradually add flour, stirring by hand until the dough no longer sticks to the sides of the bowl.
• Place dough on a floured board and knead for 8-10 minutes.
• Transfer to a greased bowl and allow to rise until doubled in size.
• Punch dough down and divide in half then divide each half into 3 pieces.
• Roll each piece into a rope and create two braided loaves, each with three pieces.
• Place loaves in two greased bread pans, brush tops with melted butter and sprinkle with a mixture of cinnamon and sugar.
• Preheat oven to 350°F.
• Allow loaves to rise until doubled.
• Bake in oven, approximately 30 minutes.

BREAD MACHINE SWEDISH COFFEE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• When the dough cycle has finished, divide into three equal portions. Roll each piece into a rope 12 to 14 inches long. Lay the three ropes side by side, then braid together. Tuck the ends underneath, and place onto a greased baking sheet, cover loosely with a towel, and allow to rise until doubled in bulk.
• Preheat oven to 375 degrees F (190 degrees C).
• Brush the braid with beaten egg white and sprinkle with pearl sugar. Bake in preheated oven until golden brown, 20 to 25 minutes.

SVENSKT VETE BRöD - SWEDISH COFFEE BREAD

Steps:

• Heat milk to scalding and let cool to lukewarm (80F).
• Soften yeast in lukewarm water.
• Add 2 tablespoons sugar and when dissolved, add to milk with three cups flour.
• Beat well and set aside to rise until doubled in bulk.
• Remove cardomom from seeds and grind very fine.
• Cream shortening and remaining 3/4 cup sugar until light.
• Add ground cardamom seeds and mix with sponge.
• Sift remaining flour with salt; add to sponge and knead into a smooth and elastic dough.
• Cover and let rise until double in bulk.
• Punch down and shape into rolls or loaves and place on a lightly greased pan.
• Let rise in a warm place until double in bulk, about 45 minutes.
• While dough is rising, preheat oven to 375°F.
• Bake 35 minutes.