Sally Ms Swedish Coffee Bread Recipes

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.

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.

SWEDISH COFFEE BREAD

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.

MAMYE'S SWEDISH BREAD RECIPE BY TASTY

Steps:

• In a medium saucepan, combine the milk, salt, butter, ¾ cup sugar, and the cardamom. Warm over medium heat, stirring until the butter melts and the sugar dissolves, about 5 minutes. Remove the pot from the heat and let cool slightly, about 5 to 7 minutes. Milk should be warm to the touch but not too hot.
• In a liquid measuring cup, dissolve the yeast and remaining teaspoon of sugar in the warm water. Let sit until the mixture is foamy, about 3 to 5 minutes.
• Once the milk mixture has cooled, pour into a large bowl and add the yeast mixture and the egg. Stir until well combined.
• Add the flour, 1 cup (125 grams) at a time, stirring or kneading with your hands between each addition, until no longer sticky. Turn the dough out onto a lightly floured surface and knead for 15 minutes, or until it springs back when pressed. Transfer to a large bowl greased with butter, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
• Line a baking sheet with parchment paper.
• Turn the dough out onto a clean surface and divide in half. Cut each half into 3 equal portions. Stretch and roll each piece into a 14-inch rope. Place 3 pieces parallel to each other and pinch together the ends on one side, tucking underneath to conceal. Braid the strands together, pinch the ends together at the other end and tuck underneath. Place the loaf on the prepared baking sheet and cover with a damp towel. Let rest until doubled in size, about 1 hour. Repeat with remaining dough.
• Preheat the oven to 350°F (180°C).
• Uncover the loaves and lightly brush with water. Sprinkle with coarse sugar, brushing the excess from the baking sheet.
• Bake for 25-30 minutes, rotating halfway through, until the top is golden brown and the loaf sounds hollow when tapped on the bottom. Let cool before slicing.
• Enjoy!

SWEDISH LIMPA BREAD

Steps:

• In a large bowl, combine brown sugar, molasses, butter, orange zest, salt, aniseed and boiling water; stir until brown sugar is dissolved and butter is melted. Stir in cold water; let stand until mixture cools to 110° to 115°., Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture; mix well. Add, all-purpose flour and 1 cup rye flour. Beat on medium speed 3 minutes. Stir in enough remaining rye flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 2 oval loaves. Grease 2 baking sheets and sprinkle lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350° . With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove to wire racks; brush with butter.

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.