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Swedish Cardamom Coffee Bread

Swedish Cardamom Coffee Bread prepared dish

This classic swedish-style coffee bread is a soft, lightly sweet yeast loaf perfumed with cardamom and finished with a simple almond glaze. Serve thick slices with coffee or tea for breakfast, brunch, or an afternoon treat.

This recipe is nordic style, breakfast, scaled for 8 servings, with 125 min prep and 30 min cook.

Prep: 125 min · Cook: 30 min · Total: 155 min · Serves: 8

Quick cooking notes

  • Core ingredients include pearl sugar, all-purpose flour, large egg, active dry yeast.
  • Follow all 14 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 1 tbsp pearl sugar (optional, for topping)
  • 3 cups all-purpose flour (spooned and leveled, plus more for dusting)
  • 1 large egg (room temperature)
  • 2.25 tsp active dry yeast
  • 0.33 cup granulated sugar (divided)
  • 0.75 cup whole milk (warmed to 110°F)
  • 0.5 cup powdered sugar (sifted)
  • 4 tbsp unsalted butter (melted and cooled slightly)
  • 1.5 tbsp half-and-half
  • 1 tsp neutral oil (for greasing the bowl)
  • 0.25 tsp almond extract
  • 1.5 tsp ground cardamom
  • 0.75 tsp fine salt

Instructions

  1. Warm 0.75 cup whole milk in a small saucepan over low heat for 2-3 minutes, stirring occasionally, until an instant-read thermometer registers 105-110°F; remove the pan from the heat before the milk steams.
  2. Pour the warm milk into the bowl of a stand mixer, whisk in 2.25 tsp active dry yeast and 1 tbsp of the granulated sugar, and let the mixture stand at room temperature for 5-10 minutes until foamy and lightly domed.
  3. Fit the stand mixer with the dough hook, then add the remaining granulated sugar, 4 tbsp melted unsalted butter, and 1 large egg to the yeast mixture and mix on low speed for 30 seconds until the egg is broken up.
  4. Add 3 cups all-purpose flour, 1.5 tsp ground cardamom, and 0.75 tsp fine salt to the mixer bowl and mix on low speed for 2 minutes, until a shaggy dough forms and no dry flour remains at the bottom of the bowl.
  5. Increase the mixer to medium-low speed and knead the dough with the dough hook for 6-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl while still feeling slightly tacky.
  6. Lightly coat a large mixing bowl with 1 tsp neutral oil, transfer the dough to the bowl, turn it once to coat, and cover the bowl tightly with plastic wrap or a clean towel.
  7. Let the dough rise in a warm, draft-free spot for 60-75 minutes, until it is puffy and nearly doubled in size; the dough should hold a shallow indentation when pressed gently with a fingertip.
  8. Line a 13-by-18-inch rimmed baking sheet with parchment paper, lightly dust a work surface with flour, and turn the risen dough out onto the surface.
  9. Pat the dough into a rough 9-inch rectangle, divide it lengthwise into 3 equal strips with a bench scraper or knife, and roll each strip with your palms into a 14-inch rope of even thickness.
  10. Place the 3 ropes on the prepared baking sheet, pinch the top ends together, braid the ropes firmly but not tightly, and tuck both ends under the loaf so the braid holds its shape.
  11. Cover the shaped loaf loosely with a clean towel and let it rise at room temperature for 30-40 minutes, until puffy and about 1 1/2 times its original size; during the last 15 minutes, heat the oven to 350°F with a rack in the center.
  12. Bake the loaf on the parchment-lined baking sheet at 350°F for 28-32 minutes, rotating the pan halfway through, until the crust is deep golden brown and the center of the bread registers 190°F on an instant-read thermometer.
  13. Set the baking sheet on a wire rack and let the bread cool for 20 minutes, until warm but no longer hot to the touch and the surface feels dry enough to glaze.
  14. Whisk 0.5 cup sifted powdered sugar, 1.5 tbsp half-and-half, and 0.25 tsp almond extract in a small bowl for 30-45 seconds until smooth, drizzle the glaze over the warm loaf with a spoon, sprinkle with 1 tbsp pearl sugar if using, and let set for 10 minutes before slicing.

Nutrition (per serving)

  • Calories: 305
  • Protein: 7 g
  • Fat: 9 g
  • Carbohydrates: 50 g
  • Fiber: 2 g
  • Sugar: 18 g
  • Sodium: 238 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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