Directions: |
Directions:1. Warm milk and butter together in saucepan until butter is softened and not too hot.
2. In mixing bowl combine milk/butter mixture, salt, sugar and yeast; set aside until yeast is dissolved.
3. Add eggs, half the flour and beat well.
4. Gradually add remaining flour and continue mixing dough for at least 10 minutes in mixer or until dough is sticky and pulls away from side of the bowl.
5. Knead dough on floured surface until dough is smooth and not sticky.
6. Place into oiled bowl and oil the top of the dough so it doesn’t dry out. Cover with a towel and put in warm place until dough doubles in size.
7. Turn dough onto lightly floured board and press into a square shape.
8. Sprinkle with ground cardamom and fold top half over bottom half so that cardamom is between the dough layers.
9. Roll dough back to a square. Cut in two; then cut each section vertically into 3 even strands but keep joined at the very top, start point of the braid.
10. Gently stretch each strand and braid dough into an even braid. Scrunch to 10 inches on greased cookie sheet.
11. Dough should rise until double in size.
12. Baste with cream and sprinkle cardamom sugar across braid.
13. Bake at 350 for 35-45 minutes until golden brown and light touch leaves no indentation.
14. Note: Loaves freeze well. If frozen, defrost, slice, wrap in foil and put in oven at 250 degrees F for 15 minutes; serve warm. It’s as yummy as the day you made it! |
This recipe for Swedish Coffee Cake is from