SWEDISH TEA RING (COFFEE BREAD)
Steps:
- Heat the milk, add the butter and sugar, then the yeast and egg: Pour milk into a small saucepan and heat on medium heat until steamy (but not boiling). Remove from the heat. Stir in the butter and sugar until the butter has melted and the sugar dissolved. Pour into a mixing bowl. Mix in yeast mixture and the egg.
- Add the spices, then gradually add the flour: Mix in the salt and cardamom. Slowly add in 2 cups of the flour. After the first two cups, gradually add more flour until a soft dough starts to form into a ball and pull away from the sides of the bowl.
- Knead the dough: Turn out onto a floured surface and knead dough for 7 to 10 minutes until smooth, OR use a dough hook in a stand-up mixer and knead the dough for 7 to 10 minutes, adding more flour as needed to keep the dough from being too sticky. Note: the dough should remain soft, so take care not to add too much flour.
- Let the dough rise and double in size: Place the dough in an oiled bowl, covered with a clean tea-towel or with plastic wrap. Let rise for an hour or until the dough has doubled in size.
- Make 2 simple braids, or form 1 filled wreath: At this point you can make a simple braided bread if you want (2 loaves), by punching the dough down, dividing the dough in half, and then dividing each half into three equal parts, rolling the dough pieces into ropes, braiding them, and tucking the ends under. Or you can get more fancy, which is what we've done here, with a filling, and forming the dough into a wreath shape. The following directions are for the wreath form.
- Divide and flatten the dough into 2 rectangles: Press the dough down to deflate it a bit. Divide the dough into 2 equal parts. Take one part (saving the other for wreath number 2) and use your fingers to spread it into a 8-inch by 16-inch rectangle on a lightly floured, clean, flat surface. If you are having difficulty getting the dough to keep its shape, just do what you can and let it sit for 5 minutes before trying again. Like pizza dough, the dough needs time to relax while you are forming it. Brush the dough with melted butter, leaving at least a half-inch border on the edges so the dough will stick together when rolled.
- Make the filling and fill the dough: Mix together the brown and white sugar and the cinnamon and sprinkle the dough with half of mixture (saving the other half for the second batch of dough). Sprinkle on more fillings, as you like, such as raisins, slivered almonds, or almond paste. You could even sprinkle on some cream cheese for a creamier filling.
- Carefully roll the dough and form a ring: Carefully roll the dough up lengthwise, with the seam on the bottom. Carefully transfer to a greased baking sheet. Form a circle with the dough on the baking sheet, connecting the ends together to make a ring.
- Cut the dough and shape the wreath: Using scissors, cut most of the way through the dough, cutting on a slant. Work your way around the dough circle. After each cut, pull out the dough segment either to the right or to the left, alternating as you go around the circle. The dough circle will look like a wreath when you are done. Repeat the steps with the rest of the dough, to form a second wreath.
- Let the shaped dough rise: Cover the wreaths lightly with plastic wrap and set in a warm area for a second rise. Let rise for about 40 minutes to an hour; the dough should again puff up in size.
- Preheat the oven: Preheat the oven to 350°F.
- Brush the dough with egg wash and bake: Whisk together the egg yolks and cream. Use a pastry brush to brush over the dough. Bake in the oven for 25 to 30 minutes. After the first 15 minutes of baking, if the top is getting well browned, tent with some aluminum foil.
- Cool, then drizzle with optional glaze: Remove from the oven and let cool completely. Meanwhile, whisk together the powdered sugar and water to create a final glaze (optional). Add more water if the glaze is too thick to drizzle, add more powdered sugar if the glaze is too runny. Drizzle the glaze in a back and forth motion over the pastry.
Nutrition Facts : Calories 357 kcal, Carbohydrate 52 g, Cholesterol 92 mg, Fiber 2 g, Protein 8 g, SaturatedFat 8 g, Sodium 195 mg, Sugar 15 g, Fat 13 g, ServingSize Makes 2 wreaths, UnsaturatedFat 0 g
SWEDISH CARDAMOM BRAIDS
"Swedish people love their coffee-especially with this classic coffee cake. The recipe came from my father's aunt, and I can remember my mother crushing cardamom seeds to make it. Back then, you couldn't buy cardamom already ground." -Harriet Meola, Mauldin, South Carolina
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolks, cardamom, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Divide each half into three portions. On a lightly floured surface, shape each portion into a 16-in.-long rope. Place three 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 45 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Brush warm loaves with butter. Combine the pecans, sugar and cinnamon; sprinkle over loaves.
Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 54mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
SWEDISH COFFEE BREAD
One day, I discovered a recipe for these tasty loaves. My wife, Sharon, challenged me to make them. It took a bit of time, but she said they were delicious.-Wade Harmon, Orange, Massachusetts
Provided by Taste of Home
Time 1h
Yield 3 loaves.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in milk, butter, sugar, eggs, cardamom and salt; beat until smooth. Gradually add 8 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into nine equal portions. Shape each portion into a 14-in. rope. For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal. Cover and let rise for 30 minutes. , In a small bowl, combine flour and sugar; cut in butter until mixture is crumbly. Sprinkle over braids. Bake at 325° for 25 minutes or until golden brown. Combine glaze ingredients until smooth; brush some over loaves. Bake for 5 minutes. Brush with remaining glaze; bake 5-10 minutes more. Remove from pans to cool on wire racks.
Nutrition Facts :
SWEDISH COFFEE BRAIDS (BREAD)
This is an old Swedish recipe my husband's great grandma had. It is absolutely wonderful and they go very fast.
Provided by Theresa P
Categories Breads
Time 1h
Yield 2 coffee braids
Number Of Ingredients 15
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.
GRANDMA NETT'S SWEDISH COFFEE BREAD
This is from a hand written recipe card from Grandma Nett. Grandma Erickson (her mother-in-law) would make it especially at Christmas time. It was a favorite of the family. They also would freeze it and pull it out for other special occasions as well. The "way to eat it" is to dunk buttered toasted slices in coffee.
Provided by In Ulm um Ulm...
Categories Yeast Breads
Time 35m
Yield 6 short loaves
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1119.2, Fat 38.8, SaturatedFat 22.6, Cholesterol 216.7, Sodium 751, Carbohydrate 166.2, Fiber 5.5, Sugar 33.9, Protein 25.9
BREAD MACHINE SWEDISH COFFEE BREAD
Mama Stace says, "This is a delicious Swedish coffee bread recipe converted for use with a bread maker! My family is Swedish, and ever year we make this recipe just in time for Christmas. We always enjoy it especially on Christmas morning. We used to make a long, drawn out version that was my great-grandmother's recipe, but thanks to modern conveniences like the bread maker it takes much less time and work! I hope your family enjoys this as much as mine has." From allrecipes.com.
Provided by ElizabethKnicely
Categories Yeast Breads
Time 4h40m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 175.7, Fat 3.4, SaturatedFat 1.9, Cholesterol 21.8, Sodium 134.6, Carbohydrate 31, Fiber 1.1, Sugar 5.7, Protein 5
BREAD MACHINE SWEDISH COFFEE BREAD
This is a delicious Swedish coffee bread recipe converted for use with a bread maker! My family is Swedish, and ever year we make this recipe just in time for Christmas. We always enjoy it especially on Christmas morning. We used to make a long, drawn out version that was my great-grandmother's recipe, but thanks to modern conveniences like the bread maker it takes much less time and work! I hope your family enjoys this as much as mine has.
Provided by Staci Plonsky
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h40m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 52.8 g, Cholesterol 35.7 mg, Fat 4.6 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 2.5 g, Sodium 194.7 mg, Sugar 10 g
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