Swedish Sweet Yeasted Bread (Vetebröd)

By
Kari Diehl
Kari Diehl
Freelance food writer who specializes in Scandinavian cuisine and is the author of "The Everything Nordic Cookbook."
Learn about The Spruce Eats' Editorial Process
Updated on 05/12/22
Swedish sweet yeasted bread (vetebröd)
milanfoto/Getty Images
Prep: 2 hrs 30 mins
Cook: 25 mins
Total: 2 hrs 55 mins
Servings: 16 servings
Nutrition Facts (per serving)
259 Calories
20g Fat
19g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 16
Amount per serving
Calories 259
% Daily Value*
Total Fat 20g 25%
Saturated Fat 12g 59%
Cholesterol 63mg 21%
Sodium 258mg 11%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 3%
Protein 3g
Calcium 63mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lightly spiced and far less sweet than most store-bought coffee bread, Swedish Vetebröd serves as a satisfying snack to pair with your favorite brand of coffee.

Ingredients

  • 2 1/2 cups milk
  • 1 1/2 cups butter (melted)
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons cardamom (freshly ground from about 25 cardamom pods)
  • 4 1/2 teaspoons dry active yeast
  • 9 cups flour (all-purpose or bread flour)
  • 1 egg (plus 2 tbsp. water, lightly beaten together into an egg wash)
  • Pearl sugar (or crushed sugar cubes)
  • Chopped or slivered almonds

Steps to Make It

  1. Prepare your basic cardamom bread dough using the first 7 ingredients—milk, melted butter, sugar, salt, cardamom, yeast, and flour (this takes about 1 1/2 hours).

  2. After punching down dough following its first rise, remove from bowl and knead lightly on a floured counter until smooth and shiny. Divide dough into two halves.

  3. Divide each half of the dough into three equal portions. Roll each portion into a long, thin “snake” (about 18 inches long). Braid three of the “snakes” together, folding and pinching outer edges under to form a loaf shape. Repeat for the second set of three dough “snakes.” (Alternative: Do not divide dough into 2 halves, but separate entire mass into three equal portions. Roll the three portions into “snakes,” braid together, then join and pinch ends together to form a single braided bread wreath).

  4. Place the two braided loaves (or the single braided wreath) on a greased baking sheet, cover with a towel, and let rise until doubled, about 45 minutes. Preheat oven to 375 F.

  5. When loaves (or wreath) have doubled, brush with egg wash and sprinkle with pearl sugar and/or almonds. Place in the middle of a preheated oven and bake for 25 minutes, or until done.