Swedish coffee ring / swedish christmas crown - abm

16 Servings

Ingredients

Quantity Ingredient
¾ cup Water
2 larges Eggs
¼ cup Butter, softened
1 pinch Saffron* or 2-3drops yellow
Food coloring
½ teaspoon Ground cardamom
4 cups Bread flour
⅓ cup Granulated sugar
1 teaspoon Salt
4 teaspoons Bread machine yeast
⅓ cup Chopped citron
¼ cup Chopped blanched almonds
3 teaspoons Grated lemon peel
Green & red candied cherries
½ cup 10X Lemon flavored sugar
½ cup 10X sugar - plain flavor
1 tablespoon Water + as needed

Directions

DOUGH

GLAZE

Place all the dough ingredients in the bread machine pan in the order recommended by the manufacturer, EXCEPT the citron, almonds and lemon peel.

Process on Dough/Manual cycle. DO NOT USE THE DELAY CYCLE. According to your machine add the citron, almonds and lemon peel at the raisin or nuts signal beep or 5 minutes before last kneading cycle ends.

Grease a large cookie sheet. (I prefer the air-cushion type as it doesn't over brown the bottom of the bread.) Divide dough in half. Roll each half into a 30-inch rope on a lightly floured pastry board. Place ropes close together on the prepared cookie sheet. Twist the ropes over each other gently and then loosely into a circle. Press the ends together to seal. Cover and allow to rise in a warm place 45-50 minutes or until double in size.

Heat oven to 375 degrees F . Bake ring 20-25 minutes or until golden brown; cool. Drizzle with Glaze. Garnish with cherries if desired.

Glaze: With a fork blend the sugars together. All of one flavor can be used if desired. Add water and mix until smooth and thin enough to drizzle over the cake. Add or decrease water accordingly.

*To make a SWEDISH CHRISTMAS CROWN: After bread has cooled, make holes for 6 candles in bread. Drizzle with glaze. Garnish with cherries and insert candles.

From the recipe files of suzy@...

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