When I was in high school we had a Swedish high school student live with use for several weeks through the International Farm Youth Exchange program. Gunilla gave my mother a Swedish recipe book before she left and one recipe that we made many times over the years is a cinnamon yeast dough that can be made into a ring or cut into rolls. I like nuts so my version has chopped pecans–you can also add raisins if you enjoy them.
You begin with a basic coffee bread recipe. From there, you can form a ring, a coffee braid or cut into rolls.
Swedish Cinnamon Ring (Coffee Bread)
2 packages active dry yeast
1/4 cup water
1/2 cup butter
3/4 cup milk
1/2 teaspoon salt
1/2 cup sugar
1 egg (3/4 for dough, 1/4 for brushing)
15 cardamon seeds, crushed, or 1 1/2 teaspoon pulverized cardamon, optional (Note: I did not use the cardamon)
3 1/2 – 4 cups all-purpose flour
Softened butter for spreading on dough
Sugar and cinnamon for sprinkling on dough
Chopped nuts (optional)
1. Dissolve yeast in 1/4 cup warm water
2. Melt butter in saucepan and add milk. Chill until lukewarm.
3. Mix all ingredients with half of flour. until dough is smooth and elastic, adding more flour gradually. Save about 1 cup of flour.
4. Sprinkle dough with small amount of flour. Cover with clean towel and let rise in warm place until double in bulk (50-60 minutes). Punch down dough and turn onto lightly floured baking board and knead until smooth, adding small amount of flour gradually, if necessary.
5. Roll out dough on floured surface into 24 inches by 10 inch rectangle. Spread thin layer of softened butter over dough. Sprinkle with sugar and cinnamon (and nuts and/or raisins, if using).
6. Roll up dough jelly roll fashion. Pinch ends together. Place on a greased baking sheet and form into a circle. Using scissors, cut the dough into approximately 1 inch slices – push the slices of dough in alternating directions (see photo). Cover and let rise until almost double in bulk (about 1 hour).
7. Brush with slightly beaten egg. Sprinkle with chopped nuts and cinnamon-sugar. Bake at 350degrees 25-30 minutes or until a light brown.
6 Comments Add yours
Reblogged this on The Life of Maley.
Thanks for the reblog and hope you enjoy the recipe.
I’m so glad I came across this. This looks fabulous. My grandparents came to the US from Sweden and we used to have some traditional Swedish foods at home. I can’t wait to try this.
Thanks for stopping by. Hope you enjoy the cinnamon roll. The recipe also called for cardamon seeds but I do not include them in my version. When I get home, I can check the amount if you want to be very traditional and include them.
I’d love to know the amount of cardamon . . . I love that spice. 🙂
Checked the recipe book and it calls for 15 cardamon seeds, crushed or 1 1/2 teaspoon pulverized cardamon. Enjoy!