Publisher Photo
Publisher Photo
Recommended: 33 Cozy Holiday Breads
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.

Ingredients

  • 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 or margarine, 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
  • TOPPING:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons butter or margarine
  • GLAZE:
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 egg yolk

Directions

In a large mixing bowl, dissolve yeast in water. Stir in milk, cutter, 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 board; 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 into nine equal portions. On a floured board, shape each 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.
Meanwhile, for topping, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over loaves. 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

Nutritional Facts

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

  • 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 or margarine, 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
  • TOPPING:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons butter or margarine
  • GLAZE:
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 egg yolk
  1. In a large mixing bowl, dissolve yeast in water. Stir in milk, cutter, 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 board; 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.
  2. Punch dough down. Divide into nine equal portions. On a floured board, shape each 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.
  3. Meanwhile, for topping, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over loaves. 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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