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Swedish Coffee Braid Recipe

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This recipe for Swedish Coffee Braid, by , is from Made with Love from Girl Scout Troop 3437, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Selena Steinkamp
Added: Monday, October 29, 2007


1 Cups of lukewarm milk
cup sugar
tsp salt
1 to 1 tsp ground cardamom
1 pkge dry yeast (follow yeast pkg directions, subtract liquid from recipe)
1/3 cup soft butter
3 to 4 cups flour

Mix together milk sugar salt & cardamom. Add yeast stir until dissolved

Add butter and the flour, once mixed add more flour to make it easy to handle.

Turn dough onto lightly floured board or counter top. Cover and let stand 10 minutes to tighten up. After 10 minutes knead until smooth and elastic

Round up and place in greased bowl, turning once to bring greased side up. Cover it with damp clothe and set to rise till double in bulk about two hours.

Punch down dough round up and place to rise again till not quite double in bulk about 454 minutes. Punch down dough now divide it into 2 equal parts Cover and let rest 15 minutes Divide 1 part into 3 equal parts. Roll each with hands into 1 x 12 rolls Place rolls about 1 apart on greased cookie sheet. Braid beginning in the middle and working toward either end Seat ends well repeat on other part. Cover and let rest 30 minutes
Bursh each with slightly beaten egg. Sprinkle with colored sugar and or nuts

Bake 30 minutes in a 350 degree oven




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