Breads:

Swedish Coffee Bread

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Ingredients

Dough:
1 cup sugar
1 teaspoon salt
2 packages dry yeast Quick Rise
2 teaspoons fresh crushed cardamom
8-1/2 to 9 cups white flour
2-1/2 cups milk
2 sticks butter
2 eggs
Ingredients to finish loaves:
1/2 to 1 stick butter, softened
1/4 to 1/2 cup sugar
1/4 cup cinnamon
2 eggs
Swedish pearl sugar, available in Swedish shops
Above amounts are approximate. I just spread and sprinkle.

Instructions

Combine first four ingredients in mixing bowl. Measure unsifted flour in separate bowl. Set aside. Heat milk to 120 to 130 degrees. Melt butter; add to milk. Lightly beat eggs and add to milk and butter when it has cooled somewhat. Add milk, butter and eggs to first four dry ingredients. Stir together until well blended. Add about 8 cups flour and beat on low speed with dough hook until flour incorporated. Beat 4 to 5 minutes on slightly higher speed (No. 2 on KitchenAid). Add remaining flour as necessary to form a soft firm ball. Place in greased bowl, dust top with flour. Cover with damp towel. Allow to rise in warm, draft-free place until doubled. Turn dough on lightly floured surface. Divide and lightly knead into five balls. Roll each ball into a rectangle. Spread with soft butter, sprinkle with sugar and cinnamon. Roll lengthwise jelly roll fashion and place on parchment paper on lightly greased baking sheet. Scissor cut at an angle. Pull each cut point to alternate sides. Cover with dry towel and allow to about double in size. Brush each loaf with beaten egg. Sprinkle with Swedish pearl sugar. Bake at 390 degrees for about 22 to 24 minutes.

Doris Oberg
Moline