Swedish Coffee Bread

Swedish Coffee Bread requires about 45 minutes from start to finish. For $3.6 per serving, this recipe covers 56% of your daily requirements of vitamins and minerals. One portion of this dish contains around 50g of protein, 53g of fat, and a total of 2133 calories. This recipe serves 2. 1047 people have tried and liked this recipe. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up white sugar, brown sugar, water, and a few other things to make it today. It is brought to you by Simply Recipes. This recipe is typical of Scandinavian cuisine. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is amazing. Swedish coffee bread: A Christmas tradition, Swedish Puff Coffee Cake, and Swedish Ripple Coffee Cake are very similar to this recipe.

Servings: 2

 

Ingredients:

2-pkg active yeast dissolved in 1/4 cup warm water

About 4 cups all purpose flour

1/4 cup almond paste (optional)

1/4 cup brown sugar, packed

2 Tbsp melted butter

2 teaspoons cinnamon

2 Tbsp cream

1 large egg

2 egg yolks

1 cup golden raisins (optional)

1 teaspoon ground cardamom

1 cup powdered sugar

1/2 teaspoon salt

1/2 cup slivered almonds (optional)

1 Tbsp water

1 Tbsp white sugar

1 cup whole milk

Equipment:

sauce pan

mixing bowl

bowl

plastic wrap

baking sheet

kitchen scissors

oven

pastry brush

whisk

aluminum foil

Cooking instruction summary:

1 Put milk into a small saucepan and heat on medium heat until steamy (but not boiling). Remove from 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 egg.2 Mix in salt and cardamom. Slowly add in 2 cups of the flour. After the first two cups of flour gradually add more flour until a soft dough starts to form a ball and pull away from the sides of the bowl.3 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 that way for 7 to 10 minutes, adding more flour as needed to keep the dough from being too sticky. Note that the dough should remain soft, so take care not to add too much flour. 4 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.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.5 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. Mix together the brown and white sugar and the cinnamon and sprinkle the dough with half of the 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.6 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.7 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 steps 5, 7, and 8 with the rest of the dough, to form a second wreath.8 Cover 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.9 Preheat the oven to 350°F. Whisk together the egg yolks and cream. Use a pastry brush to brush over the dough. Bake in the oven for 25-30 minutes. After the first 15 minutes of baking, if the top is getting well browned, tent with some aluminum foil.10 Remove from oven and let cool completely. Whisk together 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.

 

Step by step:


1. 1 Put milk into a small saucepan and heat on medium heat until steamy (but not boiling).

2. Remove from heat. Stir in the butter and sugar until the butter has melted and the sugar dissolved.

3. Pour into a mixing bowl.

4. Mix in yeast mixture and egg.2

5. Mix in salt and cardamom. Slowly add in 2 cups of the flour. After the first two cups of flour gradually add more flour until a soft dough starts to form a ball and pull away from the sides of the bowl.3 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 that way for 7 to 10 minutes, adding more flour as needed to keep the dough from being too sticky. Note that the dough should remain soft, so take care not to add too much flour. 4

6. Place the dough in an oiled bowl, covered with a clean tea-towel or with plastic wrap.

7. Let rise for an hour or until the dough has doubled in size.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.5 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

8. 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.

9. Brush the dough with melted butter, leaving at least a half inch border on the edges so the dough will stick together when rolled.

10. Mix together the brown and white sugar and the cinnamon and sprinkle the dough with half of the 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.6 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.7 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 steps 5, 7, and 8 with the rest of the dough, to form a second wreath.8 Cover lightly with plastic wrap and set in a warm area for a second rise.

11. Let rise for about 40 minutes to an hour; the dough should again puff up in size.9 Preheat the oven to 350°F.

12. Whisk together the egg yolks and cream. Use a pastry brush to brush over the dough.

13. Bake in the oven for 25-30 minutes. After the first 15 minutes of baking, if the top is getting well browned, tent with some aluminum foil.10

14. Remove from oven and let cool completely.

15. Whisk together powdered sugar and water to create a final glaze (optional).

16. Add more water if the glaze is too thick to drizzle, add more powdered sugar if the glaze is too runny.

17. Drizzle the glaze in a back and forth motion over the pastry.


Nutrition Information:

Quickview
2823k Calories
53g Protein
98g Total Fat
442g Carbs
51% Health Score
Limit These
Calories
2823k
141%

Fat
98g
152%

  Saturated Fat
46g
293%

Carbohydrates
442g
148%

  Sugar
199g
222%

Cholesterol
473mg
158%

Sodium
1219mg
53%

Get Enough Of These
Protein
53g
107%

Vitamin B1
3mg
211%

Folate
759µg
190%

Manganese
3mg
184%

Selenium
121µg
174%

Vitamin B2
2mg
157%

Vitamin B3
21mg
109%

Iron
17mg
97%

Vitamin E
13mg
92%

Phosphorus
886mg
89%

Fiber
18g
73%

Copper
1mg
60%

Magnesium
224mg
56%

Vitamin A
2585IU
52%

Calcium
452mg
45%

Potassium
1488mg
43%

Vitamin B5
3mg
40%

Zinc
5mg
36%

Vitamin B6
0.68mg
34%

Vitamin D
4µg
28%

Vitamin B12
1µg
21%

Vitamin K
10µg
10%

Vitamin C
2mg
3%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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