Basic yeast dough with variations for Swedish coffee breads
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 stick unsalted Butter 1 cup Milk1/4 Cup Water3 3/4 Cup all purpose flour 2 large Eggs1 cup Granulated Sugar1 Tablespoon Yeast
Scald milk. Add butter to scalded milk. Allow to cool.
Meanwhile, dissolve yeast in Lukewarm water. When butter has melted and milk/butter mixture is lukewarm whisk into dissolved yeast and add sugar.* Stir in one cup of flour, then add one egg. Stir in flour one cup at a time. Oil bowl and turn dough to coat with oil.
Allow dough to rise and double in bulk 50- 60 minutes.
For Braid divide dough into three equal parts. Shape each into a rope 12" long. Braid and place braid on oiled baking sheet. Cover and let rise till double in bulk, about 45 minutes. Brush with beaten egg mixed with 1 tablespoon water. Sprinkle with chopped almonds and sugar. Bake in moderate oven 375 25-30 minutes. Cover and allow to cool on rack.
For cinnamon buns--Prepare dough as above, but after initial rising, shape by rolling dough into 24"X 10" square. Spread thin layer of soft butter over dough. Sprinkle with 1 Tablespoon cinnamon mixed with 1/3 cup sugar. Roll up like a carpet. Cut roll into 1" slices, placing each in a cup cake paper and then on a baking sheet. Allow to double in bulk (about 30 minutes). Bake in very hot oven--475 8-10 minutes. Enjoy at fika anytime, but especially on October 4.
For Semlor or Cardamom buns
*add 1 tablespoon ground cardamom.
After initial rising, shape into 12 buns for large buns, 24 for medium buns OR 36 for mini-buns.
Place buns on oiled baking sheet, cover with towel and let rise till doubled in bulk about 30 minutes.
Bake in hot oven (425) 8-12 minutes, till golden brown.
For semlor--Allow cardamom buns to cool covered on rack while preparing almond paste filling: place in mixing bowl
1/2 cup almond paste,
1/2 teaspoon almond extract,
1 cup powdered sugar
1/3 cup milk
Cut off tops of cooled cardamom buns. With a fork hollow out centers. Put these crumbs into almond paste filling mixing bowl.
Mix almond paste filling until smooth.
Fill buns and dollop with whipped cream.
Replace tops of buns garnish with a sprinkling of powdered sugar. Serve as is or in bowls of warm milk.
Enjoy anytime at fika but traditionally during lent and at Easter.
For Lucia buns, add 1/2-1 teaspoon saffron*.
After initial rising, shape dough into 8" ropes, then curl each into an "S" shape. Stud each curl with 1/2 raisin. Place on oiled baking sheet. Allow to rise 30 minutes to double in bulk. Brush with beaten egg mixed with 1 tablespoon water. Bake in very hot oven (450) 8-10 minutes Makes 1 1/2 doz large buns, 2 doz medium and 3 doz. mini buns.
Lucia buns are traditionally eaten only at Christmas time, from Lucia Day December 13 till Knut's Day January 13.
Number of Servings: 24
Recipe submitted by SparkPeople user PARISTASAI.
Meanwhile, dissolve yeast in Lukewarm water. When butter has melted and milk/butter mixture is lukewarm whisk into dissolved yeast and add sugar.* Stir in one cup of flour, then add one egg. Stir in flour one cup at a time. Oil bowl and turn dough to coat with oil.
Allow dough to rise and double in bulk 50- 60 minutes.
For Braid divide dough into three equal parts. Shape each into a rope 12" long. Braid and place braid on oiled baking sheet. Cover and let rise till double in bulk, about 45 minutes. Brush with beaten egg mixed with 1 tablespoon water. Sprinkle with chopped almonds and sugar. Bake in moderate oven 375 25-30 minutes. Cover and allow to cool on rack.
For cinnamon buns--Prepare dough as above, but after initial rising, shape by rolling dough into 24"X 10" square. Spread thin layer of soft butter over dough. Sprinkle with 1 Tablespoon cinnamon mixed with 1/3 cup sugar. Roll up like a carpet. Cut roll into 1" slices, placing each in a cup cake paper and then on a baking sheet. Allow to double in bulk (about 30 minutes). Bake in very hot oven--475 8-10 minutes. Enjoy at fika anytime, but especially on October 4.
For Semlor or Cardamom buns
*add 1 tablespoon ground cardamom.
After initial rising, shape into 12 buns for large buns, 24 for medium buns OR 36 for mini-buns.
Place buns on oiled baking sheet, cover with towel and let rise till doubled in bulk about 30 minutes.
Bake in hot oven (425) 8-12 minutes, till golden brown.
For semlor--Allow cardamom buns to cool covered on rack while preparing almond paste filling: place in mixing bowl
1/2 cup almond paste,
1/2 teaspoon almond extract,
1 cup powdered sugar
1/3 cup milk
Cut off tops of cooled cardamom buns. With a fork hollow out centers. Put these crumbs into almond paste filling mixing bowl.
Mix almond paste filling until smooth.
Fill buns and dollop with whipped cream.
Replace tops of buns garnish with a sprinkling of powdered sugar. Serve as is or in bowls of warm milk.
Enjoy anytime at fika but traditionally during lent and at Easter.
For Lucia buns, add 1/2-1 teaspoon saffron*.
After initial rising, shape dough into 8" ropes, then curl each into an "S" shape. Stud each curl with 1/2 raisin. Place on oiled baking sheet. Allow to rise 30 minutes to double in bulk. Brush with beaten egg mixed with 1 tablespoon water. Bake in very hot oven (450) 8-10 minutes Makes 1 1/2 doz large buns, 2 doz medium and 3 doz. mini buns.
Lucia buns are traditionally eaten only at Christmas time, from Lucia Day December 13 till Knut's Day January 13.
Number of Servings: 24
Recipe submitted by SparkPeople user PARISTASAI.
Nutritional Info Amount Per Serving
- Calories: 140.9
- Total Fat: 4.3 g
- Cholesterol: 28.2 mg
- Sodium: 11.3 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 0.8 g
- Protein: 3.1 g
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