This simple, cardamom-spiced yeasted dough serves as the basis for many Scandinavian coffee breads, rolls, and buns.
- 2 1/2 cups milk
- 1 1/2 cups butter (melted)
- 1 cup sugar
- 1 tsp. salt
- 2 tsp. cardamom (freshly ground from about 25 cardamom pods)
- 2 pkg. dry active yeast (4 1/2 tsp.)
- 8-9 cups flour (all-purpose or bread flour)
- Heat milk to a light boil, turning off heat when it reaches the scalding point (with small bubbles across the top).
- Stir in melted butter, sugar, salt, and ground cardamom. Let mixture cool until “finger-warm” (still quite warm, but just cool enough to touch).
- Stir in yeast and let sit for 10 minutes.
- Add flour into mixture 1/2 cup at a time until dough is firm and pulls away from the side of your mixing bowl (Tip: If using a stand mixer, exchange the mixing paddle for the dough hook after you’ve added the first 5 cups of flour. Use the dough hook to mix and knead the dough as you add the remaining 3-4 cups of flour).
- Cover the dough in the mixing bowl with a clean towel and let rise until doubled, about an hour.
- Punch down the dough, then remove from bowl.
- On a floured counter, knead dough lightly until smooth and shiny.
- Divide dough into two halves and use to make braided loaves (vetebröd), buns, and/or cinnamon rolls (kanelbullar).
|Nutritional Guidelines (per serving)|
|Total Fat||12 g|
|Saturated Fat||7 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||0 g|