Swedish coffee breads

Swedish coffee breads

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
60g butter or margarine
600g plain flour
75g sugar
pinch salt
30g compressed yeast
250ml milk, lukewarm

To finish

Quantity Ingredient
egg, beaten
sugar
nuts, chopped
honey, (optional)
butter, melted
cinnamon
currants
sultanas

Method

  1. Melt butter and allow to cool. Place flour in a bowl. Add sugar and salt, mix and make a well in centre. In a small bowl, cream yeast in a little of the milk and add to flour with butter and remaining milk. Mix with a spoon until all 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. Knock back and knead dough until soft and smooth. Divide into 3 portions and shape as follows:
  2. Coffee twist: Take 1 portion of dough and divide it into 3 equal pieces. Roll each piece of dough between floured hands to a long strand. Plait strands together lightly, then cover and allow 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 moderate oven (180°C) for 15–20 minutes. Alternatively, bake without egg glaze, brush with honey and sprinkle with nuts when twist comes hot from the oven. Makes 1.
  3. Cinnamon ring: Roll out 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 ends are well sealed. Place ring on a baking tray to rise. Cut almost through dough at 2.5 cm intervals with scissors. Turn leaves of dough thus formed to alternate sides to expose filling. Allow to rise again for 45 minutes. Brush with beaten egg and bake in a preheated moderate oven (180°C) for 15–20 minutes. Makes 1.
  4. Fruit and nut buns: Roll out 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 hot oven (200°C) for 5–10 minutes. Makes about 12.
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