Monday, December 17, 2018

My Mom's Swedish Coffee Bread #recipe from Linda WIken



It's that time of year again and I know, every year I post the same recipe at Christmas time. That's because it's part of my family's holiday tradition. And also, it's the only baking I do! 

I must also admit that it turns out differently each time I make it. Sometimes it doesn't rise as much; sometimes the cardamon flavor doesn't come through as strongly as I'd like. Other times...well, it's just not Mom's. 

But the times it does come so very close, I rejoice. Maybe it will turn out totally different for you and maybe you'll be baking your own Christmas memories.

If you're a Facebook friend, this will be familiar because I chronicled my holiday baking last week. One thing I included there was the very first step which is, always start with an espresso and a piece of chocolate!





 What you'll need:

1 package (1 tbsp) active dry yeast
¼ c. warm water
¾ c. warm milk
½ c sugar
½ tsp. sale
2 eggs
1 tsp. ground cardamom
4 1/2c all-purpose flour, unsifted
½ c. (1/4#) butter or margarine, melted & cooled



What to do: 
For me, the first step is using the pestal and mortar that belonged to my mom to crack the cardamon seeds.



Then, in mixing bowl, combine yeast & water; let stand 5 min. to soften. Blend in milk, sugar, sale, eggs, cardamom, and 2 c. flour. Beat until smooth. Add butter & blend well. Stir in 2 ¼ more c. flour, beating to make a dough.


Coat a board with remaining flour, scoop dough onto it; pat flour over surface of dough. Knead until dough is smooth & sating feel (about 5-10 min.)


Place dough in greased bowl; turn over to grease top. Cover & set in warm place until doubled in volume (1 ½ - 2 hours)   


Knead dough on lightly floured board to expel air bubbles (not long) & shape to bake.


Divide dough into 6 equal portions.  Roll each portion between your hands to make 14-in strands. Line a large baking sheet with parchment paper; place 3 strands side by side in the center of it; braid from center to each end, pinching ends to seal and tucking slightly under loaf. Repeat to make second loaf.


Cover lightly & set in warm place until puffy looking (about 30 min.). Gently brush all over with beaten egg. Sprinkle each loaf with 1 tbsp. Chopped almonds (optional) and 1 tbsp sugar. Bake in
350 F oven until browned (about 25 min). 



Cool on wire racks. Serve warm with butter or jam. Also excellent lightly toasted, later. And of course, enjoy with a kaffe!

 
This, then is my attempt this year and I'm sharing it with my very best wishes for a very happy and memorable holiday season to you all!






  MAY I SUGGEST AS A STOCKING STUFFER FOR THE FOODIE MYSTERY LOVER:

Dine out with the DINNER CLUB MYSTERIES
Marinating in Murder, book #3
Recipes included!

Here's a taste of the reviews:     



Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society




ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!



TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!





Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.




             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               


Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase.



5 comments:

  1. My Swedish step-grandmother (mother of my mother's second husband) used to make a loaf much like this--it was lovely (and it made me fond of cardamom).

    ReplyDelete
  2. Thanks for sharing this recipe - it sounds like Christmas.

    pjcoldren[at]tm[dot]net

    ReplyDelete
  3. That is almost exactly my Swedish mom’s recipe. We make the braids and sometimes like cinnamon rolls except just cut the tops. ❤️❤️ A cup of hot chocolate and a couple slices of bread Christmas morning. Perfect

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  4. I married into a Danish family and we are in the midst of holiday cookie baking. The recipes are from a couple generations or so ago. Would love to try this Swedish recipe since I love cardamom. Thanks for sharing your family recipe!

    ReplyDelete
  5. Sale=salt?
    Sating=satiny?
    Looks quite tasty.

    Reply