Because Aunt Astrid baked this when we were at the apple orchard, I thought this must be Swedish sweet bread. Only years later did I realize that it lacked that quintessential Swedish ingredient... cardamom! But it did call for pearl sugar, another hallmark of Swedish sweet breads. Feel free to add a little ground cardamom if you wish. I've given my version first, then the original recipe follows.
INGREDIENTS
¾ stick (6 Tbsp) butter
1¼ c milk
6 c flour, divided
½ c + 2 Tbsp sugar
2 tsp salt
2 Tbsp SAF Gold Instant Yeast (or
2½ packets Fleishman's Rapid Rise
yeast)
1½ tsp ground cardamom
2 eggs
4 Tbsp butter, melted
Pearl sugar
ORIGINAL RECIPE
¾ stick (6 Tbsp) + 4 Tbsp butter
1 c milk (1¼ c if using instant yeast)
2 Tbsp yeast
¼ c warm water (omit if using instant
yeast)
½ c + 2 Tbsp sugar
2 tsp salt
2 eggs
6 c flour
Pearl sugar
Here's how I make it now using instant yeast and my KitchenAid mixer:
Melt 6 Tbsp butter in 1¼ cup milk in a 2 cup Pyrex measuring pitcher in the microwave (or scald the milk in a saucepan then add the butter). Cool slightly.
Combine 4 cups of flour, all the sugar, salt, yeast and cardomom in a small bowl and whisk to mix.
Pour the warm milk/butter mixture into the KitchenAid mixer bowl, then add the dry ingredients along with the two eggs.
Mix using the paddle attachment until thoroughly mixed, then attach the dough hook.
Mix in the remaining 2 cups of flour, one at a time, with the dough hook until the dough holds together. Continue to knead with the dough hook for 3-4 minutes.
Remove the dough ball from the mixer bowl and place the dough ball in a buttered ceramic
3-quart mixing bowl, turning it over to ensure it's buttered on all sides. Cover the bowl with plastic wrap, making sure the dough has room to rise.
Place in a warm place to rise until doubled in size.*
Butter a 9"x13" baking pan. (I use my Nordic Ware 9x13x2 pan, rather than Pyrex, but not sure it matters.)
When doubled in size, gently dump the dough out of the bowl onto the counter. Press out any big bubbles. Because the dough is buttery, you probably won't need much, if any,flour.
Divide into six equal pieces (the hardest part for me!). I use a dough scraper to cut it.
With your hands, form each piece into a long rope (maybe 14 or so inches long).
Make two braids. (As Liz reminds me, it's right over middle, left over middle!)
Put the braids side-by-side into the buttered 9x13 pan. Cover lightly with plastic wrap. Let rise in a warm place until doubled.
When the dough has almost doubled in size, preheat the oven to 400°.
Melt the 4 tablespoons butter. Brush the braids with the melted butter, then pour the remainder over the braids. Sprinkle with a little pearl sugar.
Bake for 20 minutes or so.
Cool in the pan for a while, then remove. When cooled, bag them airtight. Better yet, enjoy!
Original recipe instructions:
Melt 3/4 stick butter in the milk. Cool slightly.
In a mixer bowl, dissolve the yeast in the warm water.
Using an electric mixer, mix in the liquid.
Add all of the white sugar, salt, 3 cups of the flour, and the eggs.
When smooth, remove bowl from mixer and add 3 cups flour by hand.
Knead briefly.
Let rise in a warm place until doubled.
Divide in 6 equal pieces, and make two braids.
Put braids in a buttered 9"x13" pan and let rise.
Preheat oven to 400°.
Melt the remaining 4 Tbsp butter and pour over the braids. Sprinkle with pearl sugar.
Bake for 20 minutes or so.
The magic of pearl sugar is that it won't melt while baking, but you can use cinnamon sugar if you prefer.
*When the kitchen isn't particularly warm and I need to create a warm place to put the dough to rise, I'll put the oven on then turn it off,