Swedish Coffee Bread Recipes

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.

SWEDISH COFFEEBREAD

Steps:

• 1. In a small bowl, dissolve yeast in warm water, let stand for 5 minutes.
• 2. In a large mixing bowl, combine warm milk, 1/3 cup sugar, baking powder, salt, vegetable oil and beaten egg, mixing well.
• 3. Stir in yeast mixture.
• 4. Add 3 cups of the flour, mixing well. Gradually add remaining flour, one cup at a time. When the dough begins to leave the sides of the bowl, turn it out on a lightly floured surface. Gradually knead in remaining flour until dough is smooth and elastic.
• 5. Place dough in a greased bowl. Cover and let rise in a warm place until dough doubles in size.
• 6. Preheat oven at 350 degrees. Gently punch dough down and divide into thirds. With each dough portion, roll out dough on a lightly floured surface. Using a pastry brush, brush dough with softened butter. Combine 1/2 cup sugar and 1 TBSP. and 1 tsp cinnamon. Sprinkle cinnamon mixture on dough (reserve remaining mixture for the other two dough portions). Roll up dough, jelly roll style. Pinch dough at both ends and along the long seam to seal. Form dough into a circle and place seam side down on a greased cookie sheet. Using scissors, cut 1" slices all around the dough ring, only cutting 2/3rd of the way down. Then fan out each alternating slice. Cover and let rise until almost doubled. Repeat procedure with two remaining dough balls.
• 7. Bake in a preheated oven for 25 - 30 minutes. When coffeebread is first removed from the oven, using a pastry brush, brush with melted butter.
• 8. YIELDS: 3 COFFEEBREADS (or Swedish Tea Rings) OPTIONAL: Icing: Mix together 2 cups powdered sugar, 3 TBSP. milk, 1 tsp. vanilla. Drissle over cooled coffeebread. Can also be served with cream cheese.

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.

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.