Swedish Coffee Bread Recipe

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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
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
MAKES:36 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
MAKES: 36 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups warm milk (110° to 115°)
  • 1/2 cup butter, melted
  • 1-1/4 cups sugar
  • 4 eggs, lightly beaten
  • 1-1/4 teaspoons ground cardamom
  • 1 teaspoon salt
  • 10 to 11 cups all-purpose flour
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons cold butter
  • GLAZE:
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 egg yolk

Nutritional Facts

1 slice: 207 calories, 5g fat (3g saturated fat), 40mg cholesterol, 112mg sodium, 36g carbohydrate (9g sugars, 1g fiber), 5g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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. Yield: 3 loaves.
Originally published as Swedish Coffee Bread in Taste of Home October/November 1996, p47

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