(Vetebröd)
This is essentially the traditional version, but with amounts appropriate to an ordinary bread machine.
700 ml flour
5 ml salt
225 ml lukewarm milk (can substitute water, or half water, half orange juice)
15 ml (or one package) dry yeast
5-7 ml ground cardamom
1 egg
80 ml sugar
30 ml butter
Put all in bread machine and mix well, let rise, and knead a second time. Remove from machine and shape as follows for a coffee braid:
Divide dough into three equal portions and roll between hands to form long ropes. Lay on cookie tray, crossing at the middle and braid down to each end. Brush with a slightly beaten egg, and sprinkle with slivered almonds and sugar, or Swedish pearl sugar.
To shape the coffee ring: Take about half of dough, and roll out into a large square, making it as thin as possible. Brush with melted butter, and sprinkle with brown sugar and cinnamon. Add slivered almonds, if desired. Roll as you would a jelly roll, then join the ends to form a circle. Lay on cookie tray, and with scissors, clip almost all the way through about every half inch. Pull the resulting segments alternating inward and outward. Brush with slightly beaten egg and let rise until double in bulk. Preheat oven to 190 degrees and bake for 20 to 25 minutes. If you’re not sure whether it’s done, stick a sharp knife into the middle where it’s thickest, and if comes out clean, the roll is done. If any dough clings to it, cook it a few minutes longer. While still warm, ice with confectioners sugar icing, but substitute orange juice for the milk. (Or before baking, brush with melted butter and sprinkle with Swedish pearl sugar) To shape rolls: Follow directions above, but simply slice into ordinary coiled rolls, place on greased cookie tray, bake 15 to 20 minutes and ice as above.