Mystery Lovers' Kitchen: Swedish Christmas Coffee Bread

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