1 Tbsp. yeast
1/4 c. lukewarm water
1 tsp. sugar
2 1/2 c. lukewarm milk
3/4 c. butter, melted
1/2 tsp. salt
1 c. sugar
1 1/2 tsp. cardamom
8 c. flour
candied cherries, halved, for garnish
2 c. powdered sugar or icing sugar
1/4 c. milk
1 tsp. 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. sugar. Set aside 5 min.
Add milk, butter, egg, salt, sugar, cardamom, and 2 c. 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: and modified on Thursday December 13th, 2007