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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 24 |
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Swedish people love their coffeeâespecially with this classic coffee cake. The recipe came from my father's aunt, and I can remember my mother crushing cardamom seeds to make it. Back then, you couldn't buy cardamom already ground. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water |
1-1/4 cups warm 2% milk |
1/2 cup butter, softened |
1/3 cup sugar |
3 egg yolks |
2-1/2 teaspoons ground cardamom |
1/8 teaspoon salt |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
topping: |
2 tablespoons butter, melted |
1/4 cup chopped pecans |
2 tablespoons sugar |
2 teaspoons ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolks, cardamom, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. Divide each half into three portions. On a lightly floured surface, shape each portion into a 16-in.-long rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Brush warm loaves with butter. Combine the pecans, sugar and cinnamon; sprinkle over loaves. Yield: 2 loaves (12 slices each).
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