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Swedish coffee cake

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Ingredients/Components

tsp salt - 1/2 item
C sugar - 1/2 item
C flour - 3 item
C scalded milk - 1 item
Tbsp sugar - 1 item
Tbsp melted shortening - 6 item
cakes OR 2 envelopes dry yeast - 2 item
C lukewarm water - 1 item
eggs beaten until light - 3 item
more cups flour - 4 item

How to make swedish coffee cake:

Dissolve yeast and 1 Tbsp sugar in lukewarm milk and water.

Add 3 cups flour, 1/2 cup sugar, 1/2 tsp salt, beaten eggs and 6 Tbsp melted shortening. Beat until very smooth.

Gradually add remaining 4 cups of flour keeping dough beaten smooth. Turn out on board, knead lightly until very smooth. Place in greased bowl; grease top of dough, cover bowl and set in warm place until dough doubles in bulk, about 2 hours.

Divide dough into two parts, Roll each part into an oblong piece 1/4 inch thick. Brush with melted butter and sprinkle with brown sugar, cinnamon or cardamom.

Fold ends of dough to center, then fold sides together and press hard to seal. Repeat several times using up 3/4 cup butter and 1/2 cup sugar in all. Cut in long strips 1 inch wide and cut each strip in half or thirds, depending on length of strip. Tie each segment into a knot and place on buttered sheets. Allow to rise until doubled in bulk; about 1 hour.

Bake 25 minutes in 350°F oven.

Cover with butter and powdered sugar icing while hot and sprinkle tops with grated walnuts. Makes 4 dozen medium sized rolls.

Recipe categories: Breads, Breakfast, Coffee cakes.

Rating:

3.5

Average rating: 3.5, total votes: 8

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Related ingredients:

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