Swedish coffee breads

Swedish coffee breads

By
From
Baking
Makes
3
Photographer
Vanessa Levis

This recipe is perfect for entertaining as it serves a large number of people. There are three different variations so you can either make all three or you can choose one variation and make a larger quantity.

Ingredients

Quantity Ingredient
60g butter
600g plain flour, sifted
75g caster sugar
a pinch of salt
30g compressed yeast
or 15g dry yeast
1 cup lukewarm milk

To finish

Quantity Ingredient
1 beaten egg
2 tablespoons sugar, plus extra as needed
1/2 cup chopped nuts
2 tablespoons melted butter
1 tablespoon cinnamon
1/4 cup currants
1/4 cup sultanas

Method

  1. Melt the butter and allow to cool.
  2. Put the flour in a bowl. Add the sugar and salt, mix and make a well in the centre.
  3. In a small bowl, mix the yeast in a little of the milk and add to the flour with the butter and the remaining milk. Mix with a spoon until all the milk and butter have been absorbed, then put in a greased bowl, cover with a damp cloth and leave to rise in a warm place for 2 hours or until dough has doubled in size.
  4. Knock back the dough and knead until it is soft and smooth. Divide into three portions and shape as follows.

Variations

  • Coffee twist

    Take one portion of dough and divide it into three equal pieces. Roll each piece of dough between floured hands into a long strand. Plait strands together lightly, then cover and allow the twist to rise on a baking tray for 45 minutes. Brush with beaten egg, and sprinkle with sugar and chopped nuts. Bake in a preheated 180°C oven for 20–25 minutes. Serves 12.

    Cinnamon ring

    Roll out the second portion of dough as thinly as possible on a floured work surface. Brush with melted butter and sprinkle heavily with sugar and cinnamon. Roll up like a Swiss roll and join the ends together to make a ring. Make sure the ends are well sealed. Place the ring on a baking tray to rise. Cut almost through the dough at 2.5 cm intervals with scissors. Turn the leaves of dough thus formed to alternate sides to expose the filling. Allow to rise again for 45 minutes. Brush with beaten egg and bake in a preheated 180°C oven for 15–20 minutes. Serves 12.

    Fruit and nut buns

    Roll out the remaining portion of dough as thinly as possible on a floured work surface. Brush with melted butter and sprinkle heavily with sugar, currants, sultanas and chopped nuts. Roll up like a Swiss roll and cut into 2.5 cm slices to form small buns. Decorate each bun by cutting with scissors in different patterns according to your imagination. Allow to rise on a baking tray for 45 minutes. Brush with beaten egg and bake in a preheated 180°C oven for 5–10 minutes. Makes about 12.
Tags:
baking
bakery
margaret
fulton
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