GMA Recipe: Scandinavian Coffee Braid

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Scandinavian Coffee Braid
From Beatrice Ojakangas
1996

Ingredients

2 pkgs. active dry yeast

1/2 c. warm water (105°F to 115°F)

2 c. milk, scalded and cooled

1 c. sugar

2 tsps. salt

1 tsp. freshly crushed cardamom

4 eggs, slightly beaten

8 to 9 c. flour

1/2 c. (1 stick) butter, melted

1 egg beaten with 2 tbsps. milk

1/2 c. sliced almonds

1/2 c. pearl sugar or coarsely crushed sugar cubes

Directions

In large bowl, dissolve yeast in warm water. Let stand for 5 minutes until the yeast bubbles. Stir in milk, sugar, salt, cardamom, eggs, and 4 cups of flour. Beat until smooth. Add the butter. Gradually stir in enough of remaining flour to make a stiff dough. Turn out onto a floured board. Cover and let stand for 15 minutes.

Wash and greased bowl and set it aside. Knead dough, adding flour as necessary, until it is smooth, about 10 minutes. Place dough in prepared bowl, turning the dough to grease it on all sides. Cover and let rise in a warm place until doubled in bulk, 1 1/2 to 3 hours.

Punch down. Turn the dough out onto an oiled surface and divide it into 3 parts. Divide each part into 3 or 4 portions. Roll each portion into a 30-inch-long rope. Braid 3 or 4 ropes together to make a loaf. Pinch the ends together and tuck them under the loaf. Place on a lightly greased baking sheet and repeat with the remaining portion of dough. Let rise in a warm place, until almost doubled, about 45 minutes.

Preheat over to 375° F. Brush the loaves with the egg-milk mixture and sprinkled with the almonds and/or sugar. Bake for 25 to 30 minutes or until lightly browned. do not over bake. Cool on racks.

Makes 3 loaves.

Beatrice Ojakangas, Scandinavian Feasts (copyright(c)1992 by Stewart, Tabori, and Chang).