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.
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 CARDAMOM BREAD
A sweet bread traditionally served in Sweden or Finland; often served as buns, loaves, or in a bundt shape. Often topped with a white icing and walnuts, this is usually served with coffee. I came across this recipe (source, epicurean.com) while looking for instructions for how to braid or plait braid, which, incidentally, is also done with this bread, and instructions on how to do this can be found here, among other places: http://www.metacafe.com/watch/3715220/kneading_and_braiding_the_challah_dough/ Note that the prep time does not include the passive rising time of approximately 2 hours.
Provided by Katzen
Categories Yeast Breads
Time 1h15m
Yield 2 Loaves, 16 serving(s)
Number Of Ingredients 14
Steps:
- Grease a large bowl; set aside.
- In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Stir honey, sugar, and salt into scalded milk; cool to lukewarm. Add milk mixture and 2 cups flour to dissolved yeast; beat until smooth. Add butter, eggs, cardamom, and raisins, beating until thoroughly blended. Stir in enough remaining flour to make a soft dough. Turn out onto a well floured board; knead 8 to 10 minutes until smooth and elastic. Place in prepared bowl; grease top lightly. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.
- Spray a large baking sheet with non-stick vegetable spray.
- Punch dough down; knead briefly. Divide dough into 6 equal pieces; roll each piece into a 14-inch rope. Place 3 ropes side-by-side and braid, pinching ends together to seal. Place on prepared baking sheet. Repeat with remaining 3 ropes. Grease tops lightly. Cover; let rise until doubled, about 1 hour.
- Preheat oven to 350°F.
- Combine egg white and water, whisk. Brush tops of loaves with mixture. Bake 35 to 50 minutes or until loaves are a deep golden brown and tester inserted in center comes out clean. Carefully remove from baking sheet; cool completely on a wire rack.
SWEDISH CARDAMOM BRAID
Make and share this Swedish Cardamom Braid recipe from Food.com.
Provided by pattikay in L.A.
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- In a mixing bowl, measure 1 cup flour and add the dry ingredients.
- Blend with a wooden spoon. pour in the hot water and stir with 25 strong strokes, or for 2 minutes with the mixer flat beater.
- Cut the soft butter into several pieces and drop into the batterlike dough.
- Add the egg, cardamom and raisins.
- Stir in additional flour, 1/4 cup at a time, first with the spoon and then by hand, or with the beater and then the dough hook.
- The dough will form a rough mass and clean the sides of the bowl.
- Because of the large amount of butter, the dough will not be sticky. It should be firm, but not stiff.
- Turn the dough out onto a floured work surface. With a strong push turn fold action, knead till the dough is smooth and elastic, about 8 minutes, or knead with the mixer under the dough hook for the same length of time.
- Return the dough to the bowl; cover with plastic wrap and put aside at room temperature till the dough has doubled in volume, about 1 hour.
- Punch down the dough and turn it onto a floured surface; knead briefly to work out air bubbles.
- Divide the dough into 3 equal parts. Roll each part under your palms into a strand 14 inches long.
- Beginning in the middle of the strands, braid loosely to one end. Reverse the loaf and again braid from middle to end.
- Pinch the ends closed and place on a baking sheet.
- Cover the dough with wax paper and leave till doubled in bulk and puffy to the touch, about 1 hour.
- Preheat oven to 350°F 20 minutes before baking.
- Before baking, brush the braid with the egg white glaze.
- Bake till the crust is rich brown, about 45 minutes.
- A wooden toothpick inserted in the center should come out clean.
- Remove braid from the oven. Use a metal spatula to lift it off the baking sheet, because the hot loaf will be fragile and might break.
- Cool on a wire rack.
- This bread keeps well and toasts beautifully and also freezes well.
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
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.
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
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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