It makes a beautiful centerpiece for Swedish fika (coffee time).
This is the day all distant relatives and many friends decide they want to be Swedish."
With that kind of intro, wouldn’t you be intrigued?
Elise Bauer
Cardamom is the essential spice in the dough, but pretty much anything goes for the filling.
She recommends raisins, cinnamon sugar, and sliced almonds.
Little dabs of almond paste in the filling are lovely as well.
Elise Bauer
you’re able to get creative with this one.
Cool the bread completely, then wrap in plastic and again in foil before freezing.
When you’re ready to eat it, defrost at room temperature.
Elise Bauer
you might reheat it slightly in the microwave or in a 350F oven for about 10 minutes.
Cover your proofing dough with greased plastic wrap to keep it from drying out.
Alternatively, you’ve got the option to freeze your shaped, unproofed loaf 1 month in advance.
Elise Bauer
Adaptations to Try
Here are some variations suggested by our wonderful readers!
If you’ve ever braided, hair, it’s a similar process.
First divide your dough into 3 equal parts.
Elise Bauer
Shape each into a long rope.
Then, lay the 3 strands side by side.
Pinch the 3 of them together on top.
Elise Bauer
Next, take the right strand and move it over the middle strand.
It now becomes the middle strand!
Then, take the left strand and move it over the middle strand.
Elise Bauer
Now it becomes the middle strand.
Repeat, alternating from right to left strands until the whole thing is braided.
Then, pinch together the other end.
Elise Bauer
You have a braided loaf.
Adjust the strands and tuck the end under, if you wish.
Then, leave the loaves covered in a warm place to rise for at least 45 minutes before baking.
Are you a visual person?A videomight help.
Bake them like you would any other loaves of bread.
Peel the pods (it helps to crush them first) to release the seeds.
Crush the seeds with a mortar and pestle or use a rolling pin to grind them.
Remove from the heat.
Stir in the butter and sugar until the butter has melted and the sugar dissolved.
Pour into a mixing bowl.
Mix in yeast mixture and the egg.
Mix in the salt and cardamom.
Slowly add in 2 cups of the flour.
Place the dough in an oiled bowl, covered with a clean tea towel or with plastic wrap.
Let rise for an hour or until the dough has doubled in size.
The following directions are for the wreath form.
Press the dough down to deflate it a bit.
Divide the dough into 2 equal parts.
Like pizza dough, the dough needs time to relax while you are forming it.
Sprinkle on more fillings, as you like, such as raisins, slivered almonds, or almond paste.
You could even sprinkle on some cream cheese for a creamier filling.
Carefully roll the dough up lengthwise, with the seam on the bottom.
Carefully transfer to a greased baking sheet.
Form a circle with the dough on the baking sheet, connecting the ends together to make a ring.
Using scissors, cut most of the way through the dough, cutting on a slant.
Work your way around the dough circle.
The dough circle will look like a wreath when you are done.
Repeat the steps with the rest of the dough, to form a second wreath.
Cover the wreaths lightly with plastic wrap and set in a warm area for a second rise.
Let rise for about 40 minutes to an hour; the dough should again puff up in size.
Whisk together the egg yolks and cream.
Use a pastry brush to brush over the dough.
Bake in the oven for 25 to 30 minutes.
Remove from the oven and let cool completely.
Meanwhile, whisk together the powdered sugar and water to create a final glaze (optional).
Drizzle the glaze in a back and forth motion over the pastry.
