Swedish Bread Recipes

1 Tbsp. (15 ml) yeast
1/4 c. (59 ml) lukewarm water
1 tsp. (5 ml) sugar
2 1/2 c. (0.6 L) lukewarm milk
3/4 c. (178 ml) butter, melted
1 egg
1/2 tsp. (2.5 ml) salt
1 c. (0.2 L) sugar
1 1/2 tsp. (7 ml) cardamom
8 c. (1.9 L) flour
candied cherries, halved, for garnish
Lemon Icing:
2 c. (0.5 L) powdered sugar or icing sugar
1/4 c. (59 ml) milk
1 tsp. (5 ml) lemon extract

Rich and eggy and aromatic with cardamom, this Swedish bread is great with a cup of coffee.

Note: Because this is an eggy bread, it needs plenty of time to rise.

Yield: 2 coffee rings

In large bowl, combine yeast, warm water (about body temperature), and 1 tsp. (5 ml) sugar. Set aside 5 min.

Add milk, butter, egg, salt, sugar, cardamom, and 2 c. (0.5 L) of the flour.

Knead in enough of the flour to make a stiff dough. Knead 8 - 10 min.

In large, greased bowl, allow to rise in warm place until doubled, about 2 hours. Punch down.

Divide into six equal pieces. Roll each piece into a rope about 24 inches long. Braid three ropes into a braid, coil braid into a ring. (Repeat) Grease tops lightly. Allow to rise 40 min.

Bake at 350 degrees F, 35 - 40 min, until golden brown on top. Decorate with candied cherries. Combine all ingredients for icing. Drizzle icing over top.

Part of our Swedish Julbord 2004.

Submitted by Gretchen Grant
Contributed on: Monday January 3rd, 2005 and modified on Thursday December 13th, 2007