Swedish Coffeecake

Gott Vetebrod

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Preparation info

  • 2

    coffee rings
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 packages active dry yeast
  • ½ cup warm water (110° to 115°F.)
  • 1 teaspoon plus cup plus ¼ cup sugar
  • ½ cup scalded milk
  • 1 cup butter
  • 1 teaspoon salt
  • teaspoons ground cardamom
  • 2 large eggs
  • 5 cups sifted all-purpose flour
  • cups minced glacé fruits
  • ½ cups seedless raisins
  • 3 tablespoons melted butter


  1. Combine the yeast, warm water and one teaspoon of the sugar. Let stand for five minutes to soften.

  2. Combine the hot milk, three-quarters cup of the butter, one-third cup of the sugar, the salt and cardamom. Stir to melt the butter. Cool to lukewarm.

  3. Add the yeast and one egg to the mixture; mix well. Stir in two cups of the flour. Beat until the batter falls in sheets from a spoon. Add remaining flour to make a soft dough. Knead on a lightly floured board until smooth and satiny.

  4. Place in greased bowl, turning dough to bring greased surface to top. Cover and let stand in a warm place (80° to 85°F.) for forty to fifty minutes, until doubled in bulk.

  5. Punch down dough, cover, and let rest for ten minutes. Divide dough into halves. Roll each half into a flat rectangle (¼ × 10 × 13 inches). Spread the surface with the remaining butter, softened. Sprinkle with glacé fruits, raisins and remaining sugar.

  6. Roll the dough lengthwise in jelly-roll fashion. Twist each roll and place each in a buttered four-and-one-half-cup ring mold.

  7. Cut gashes two inches apart through the top of dough almost to the bottom with floured scissors. Brush cut side with melted butter. Cover and let rise for about forty-five minutes, until doubled in bulk.

  8. Preheat oven to moderate (375°F.).

  9. Beat remaining egg and brush over top of dough. Bake for forty minutes, or until done.

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