Swedish Almond Coffee Ring
Ingredients
- Ingredients for bread:
- 3/4 cup Half & Half plus two tablespoons
- 1 stick (1/2 cup) butter, sliced thinly
- 2-1/4 oz packages active dry yeast (not rapid)
- 1/2 cup sugar plus 1 teaspoon
- 2 eggs, divided
- 2 teaspoons ground cardamom*
- 1 teaspoon salt
- 4-4 1/2 cups bread flour
- nan
- Ingredients for fillings:
- 1 tablespoon granulated sugar
- 1 tablespoon ground cinnamon
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1/3 cup light brown sugar
- 2/3 cup sliced almonds, divided
- 3 tablespoons melted butter
- nan
- *Cardamom is best if ground from fresh seeds. Seeds can be found at Indian stores or at health food stores in bulk.
This cardamom flavored coffee ring is filled with Odense Almond Paste and cinnamon, giving it an old world flavor. As in any yeast bread, it takes time to make but it is SO worth the effort. These pretty rings are especially festive for any holiday brunch or special occasion.
Time
70 minutes to assemble (dough and shaping for both rings)
1 hour and 30-40 minutes to rise (both rises)
22-25 minutes to bake each ring
1 hour and 30-40 minutes to rise (both rises)
22-25 minutes to bake each ring
Yield
2 rings
Directions
- Add 3/4 cup of Half & Half and butter to a medium saucepan. Heat just until butter is melted. Remove from heat and cool to 100-110°F or just warm. Add 1/2 cup warm water to a mixing bowl (no hotter than 110°F or it will kill yeast) and sprinkle with yeast and 1 teaspoon of sugar. Whisk until smooth and set aside until it bubbles (about 10 minutes). Do not use if yeast does not bubble.*
- Separate eggs whites from egg yolks. Add 1/2 cup of sugar, 2 egg yolks, cardamom and salt to milk mixture and whisk well. Beat in one cup of flour. Beat in yeast mixture and pour into a mixing bowl set with a bread hook, or mix by hand with a large whisk or spoon.
- Gradually mix remaining flour into mixing bowl, just until dough forms a ball. Knead 5 minutes. Keep dough moist but not sticky. Turn dough out onto a floured work area and knead 1 or 2 minutes more. Form into a ball and turn into a lightly oiled bowl, turn dough so oil is on top of ball. Cover dough with wax paper and then a dish towel. Let rise in a warm place until double in size (about 1 hour).
- While dough is rising make filling. Add granulated sugar and cinnamon to a mixing bowl. Mix well. Add Almond Paste (grated using large hole side of a box grater), light brown sugar and 1/3 cup of almonds. Mix until the texture of coarse crumbs, or process in food processor, if a finer texture is desired. Set aside.
- Line two baking sheets with parchment or lightly grease. Punch dough down and divide into 2 equal balls. Shape one ball into a flat rectangle and then roll out to about 8 x 16 inches, using a rolling pin. Brush dough with 1/2 melted butter and sprinkle with 1/2 amount of filling (1 cup). Roll up lengthwise, like a jelly roll, pinching seams together. Place seam-side down on baking sheet and shape into a circle, pinching connecting edges together. Brush ends with melted butter or milk if not holding together well and repinch.
- Flatten circle a bit with hand. Using a sharp knife cut 3/4 way into ring about every 1-1 1/2 inches to outside edge, as you go around circle. Dip knife in flour if sticking to dough. Twist each piece (bread between cuts) to allow the filling to show and on an angle. Cover with wax paper and let rise until double (about 30-40 minutes). Repeat with second dough.
- While dough is rising, beat reserved egg whites with 2 tablespoons Half & Half and set aside, leaving at room temperature. Preheat oven to 350°F for a minimum of 20 minutes before baking.
- Lightly brush one ring with egg wash and sprinkle uncut top part of ring (not swirls) with half of remaining almonds. Brush almonds with egg wash to keep on bread. Bake for 22-25 minutes or until golden brown. Loosely tent with foil if browning too quickly. Cool pan on a wire rack and serve slightly warm. Bake second ring like first, or a bit lighter if freezing. Double wrap and freeze no longer than 3 weeks. Unwrap frozen bread and bring to room temperature. Reheat at 300°F for 10 minutes.