Vetekrans (swedish coffee bread ring)

Yield: 1 loaf

Measure Ingredient

SERVINGS

SOURCE: GOURMET MAGAZINE, AP

Citruses, spices, and nuts assert their subtle flavors in the fine-grained loaves. The breads can be prepared ahead of time, frozen, and reheated for a delectable presentation on Easter morning.

In a small bowl proof 1 envelope active dry yeast in ¼ cup lukewarm water with 1 teaspoon sugar for 10 minutes. In a large bowl combine 1 stick or ½ cup butter, softened and cut into bits, ⅓ cup sugar, 1 teaspoon ground cardamom, and ½ teaspoon salt. Stir ¾ cup scalded milk into the butter mixture and let the mixture cool until it is lukewarm. Stir in the yeast mixture and 2 eggs, lightly beaten.

Gradually beat in 3 cups flour, or enough to make a soft dough. Turn the dough out onto a lightly floured surface and knead in about 1¼ cups more flour for 10 minutes, or until the dough is smooth and satiny. Form the dough into a ball, put it into a buttered bowl, turning it to coat it with the butter, and let it rise, covered, until it is double in bulk. Punch down the dough and roll it out into a 10- by 18-inch rectangle. Spread almond paste filling over the dough, roll it up lengthwise, and put it on a buttered baking sheet seam side down, pinching the ends together to form a ring. With a pair of scissors snip the dough almost to the center of the ring at ½-inch intervals. Pull and twist each cut slice, laying it flat on the baking sheet, to form a wreath. Let the ring rise, covered, in a warm place for 30 minutes, or until it is double in bulk. Brush the ring with 1 egg white, lightly beaten, sprinkle it with 3 tablespoons sliced blanched almonds and 1 tablespoon sugar, and bake it in a preheated moderately slow oven (325-F.) for 35 to 40 minutes, or until it is golden. Transfer the ring to a rack and serve it warm.

ALMOND PASTE FILLING: In a bowl cream together an 8-ounce tin almond paste and ½ stick or ¼ cup butter, softened. Beat in 2 egg yolks and ½ cup pulverized almond macaroons and combine the mixture well.

Submitted By SALLIE KREBS On 12-26-94

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