* Exported from MasterCook *
Bread, Swedish Snack
Recipe By :Alexandra
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Snacks
Amount Measure Ingredient -- Preparation Method
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for the dough:
7 tablespoons unsalted butter
1 1/2 cups whole milk -- heated to 115F
2 teaspoons active dry yeast
4 1/2 cups flour -- (about 574 g), plus more for dusting
1/4 cup sugar
1 1/2 teaspoons cardamom seeds -- (can use 2 teaspoons)
2 teaspoons kosher salt -- see note 1
for the filling and topping:
1/2 cup granulated sugar
7 tablespoons unsalted butter -- (used 2 tsp)
1 teaspoon ground cinnamon -- (used 2 teaspoons)
1 1/2 teaspoons cardamom seeds -- finely crushed, optional,
see note 2
1 egg -- beaten
pearl sugar -- for topping
-- see note 3
note 1: The original dough recipe calls for 1/4 teaspoon salt. I up
this to 2 teaspoons, which seems like a lot, but my general rule of
thumb for baking is 1 teaspoon kosher salt for every 2 cups of flour.
note 2: Cardamom: I omitted entirely, which maybe makes this
entirely unSwedish, but I've overdone cardamom in the past and still
haven't recovered. Add cardamom as you wish.
note 3: Pearl sugar. This recipe calls for Swedish pearl sugar. I
used Belgian pearl sugar, which is much larger and intended for liege
waffles. The pearl sugar adds a nice, festive, tasty touch, but if
you don't have any, you can make a simple glaze with milk and
confectioner's sugar.
Make the dough: Melt butter in a 1-qt. saucepan over medium heat (or
use the microwave). Remove from heat and stir in milk and yeast; let
sit until foamy, about 10 minutes. Whisk flour, sugar, cardamom, and
salt in a bowl. Stir in yeast mixture until dough forms. Transfer
dough to a lightly floured surface; knead very briefly, about 3
minutes, adding minimal flour, until smooth and elastic. Return dough
to bowl and cover with a clean dish towel; let sit in a warm place
until dough is doubled in size, about 1 hour.
Make the filling: Mix granulated sugar, butter, cinnamon, and
cardamom in a bowl until smooth.
To make one large loaf: On a lightly floured surface, roll dough into
an 11 x 17" rectangle, about 1/4" thick. Spread filling over dough,
leaving a 1/2" border along edges. Working from one long end, roll
dough into a tight cylinder; transfer seam side down to a parchment
paper-lined baking sheet. Cover with dish towel; let sit in a warm
place until dough has doubled in size once more, about 45 minutes.
To make two loaves (one of which you can refrigerate) instead of one:
Roll dough into an 11 x 17" rectangle, about 1/4" thick. Cut in half
to make two 11 x 8.5" rectangles. Divide filling among each half
leaving a 1/2" border along edges. Working from one SHORT end, roll
dough into a tight cylinder; transfer seam side down to a parchment
paper-lined baking sheet. (I double up on the baking sheets to
prevent burning on the bottom of the loaf.) If you want to save one
of the loaves for later, cover it with plastic wrap and stick in the
fridge for no more than a day. Cover remaining loaf with dish towel
or plastic wrap; let sit in a warm place until dough has doubled in
size once more, about 45 minutes.
Bake the bread: Heat oven to 375F. Using kitchen shears or a sharp
knife and starting 1" from ends of dough, make crosswise cuts, spaced
1" apart, three-quarters of the way through dough. Fan dough slices
away from the center, alternating left to right. Brush dough with egg
and sprinkle with pearl sugar; bake until golden brown, about 22
minutes. Let bread cool completely before serving.
Note: To bake loaf that has been refrigerated, remove it from fridge
at least an hour before you plan on baking it - it will take longer
to come to room temperature. Then proceed with recipe.
Makes 12-16 servings per loaf
Source:
"The December 2014 Saveur 100"
S(Internet address):
"http://www.alexandracooks.com/swedish-snack-bread/";
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Per Serving (excluding unknown items): 275 Calories; 12g Fat (37.6%
calories from fat); 5g Protein; 38g Carbohydrate; 1g Dietary Fiber;
44mg Cholesterol; 253mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.