THis bread is family tradition. I grew up eating this at Christmas time. My mom still makes it when I get to see her at the holidays. I keep it for myself and only share a little with my family. But you can share . . . .
THis receipe is a little hard to share as the how to part is all in my head. SO play a little to get it to where you like it.
Swedish Coffee Bread
2 cups milk
8 oz butter
1/2 cup sugar
4teaspoons instant yeast
3 large eggs
1 tablespoon cardamon
8 cups flour
My mother mixes this all in the cuisinart. Forms it into rectangles, makes several. Ssprinkle with a mixture of cinnamon and sugar and roll, jelloy roll fashion, pull into a ring and seal ends together. Using shears, snip into the ring ALMOST 3/4 thru, at about 1/2 inch intervals, laying each petal inside then outside, alternating inside and out all around. Takes a little planning to get the right number at the beginning is approached.
COver and Let rise until almost doubled .
Bake in preheated 350 oven and bake until light golden. Not sure of the time, maybe 35-45 minutes depending on its size.
This can also be rolled into a jelly roll that will fit in a large loafpan, cut the top laying left and right. Bake. Cover top if necessary to prevent too much browning. Makes a wonderful sliced toast for breakfast.
Change the filling to almond paste filling. THis recipe will fill 2 rings.
1/2 cup almond paste
1/4 cup brown sugar
1/4 cup butter
Spread thinly on rectangle before rolling. Make ring, Cut petals. Bake.
For the holidays:WHen cool decorate with candied cherries, sliced almonds and icing made of powdered sugar and almond extract.
I made this often as a teenager, only the cardamon pods had to be heated and opened and crushed in a mortar and pestle. The flavor is a little more robust than the store bought ground cardamon.
Day is Wednesday the 28th.
