Swedish Almond Coffee Ring

Ingredients

  1. Ingredients for bread:
  2. 3/4 cup Half & Half plus two tablespoons
  3. 1 stick (1/2 cup) butter, sliced thinly
  4. 2-1/4 oz packages active dry yeast (not rapid)
  5. 1/2 cup sugar plus 1 teaspoon
  6. 2 eggs, divided
  7. 2 teaspoons ground cardamom*
  8. 1 teaspoon salt
  9. 4-4 1/2 cups bread flour
  10. nan
  11. Ingredients for fillings:
  12. 1 tablespoon granulated sugar
  13. 1 tablespoon ground cinnamon
  14. 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
  15. 1/3 cup light brown sugar
  16. 2/3 cup sliced almonds, divided
  17. 3 tablespoons melted butter
  18. nan
  19. *Cardamom is best if ground from fresh seeds. Seeds can be found at Indian stores or at health food stores in bulk.
This cardamom flavored coffee ring is filled with Odense Almond Paste and cinnamon, giving it an old world flavor. As in any yeast bread, it takes time to make but it is SO worth the effort. These pretty rings are especially festive for any holiday brunch or special occasion.

Time

70 minutes to assemble (dough and shaping for both rings)
1 hour and 30-40 minutes to rise (both rises)
22-25 minutes to bake each ring

Yield

2 rings

Directions

  1. Add 3/4 cup of Half & Half and butter to a medium saucepan. Heat just until butter is melted. Remove from heat and cool to 100-110°F or just warm. Add 1/2 cup warm water to a mixing bowl (no hotter than 110°F or it will kill yeast) and sprinkle with yeast and 1 teaspoon of sugar. Whisk until smooth and set aside until it bubbles (about 10 minutes). Do not use if yeast does not bubble.*
  2. Separate eggs whites from egg yolks. Add 1/2 cup of sugar, 2 egg yolks, cardamom and salt to milk mixture and whisk well. Beat in one cup of flour. Beat in yeast mixture and pour into a mixing bowl set with a bread hook, or mix by hand with a large whisk or spoon.
  3. Gradually mix remaining flour into mixing bowl, just until dough forms a ball. Knead 5 minutes. Keep dough moist but not sticky. Turn dough out onto a floured work area and knead 1 or 2 minutes more. Form into a ball and turn into a lightly oiled bowl, turn dough so oil is on top of ball. Cover dough with wax paper and then a dish towel. Let rise in a warm place until double in size (about 1 hour).
  4. While dough is rising make filling. Add granulated sugar and cinnamon to a mixing bowl. Mix well. Add Almond Paste (grated using large hole side of a box grater), light brown sugar and 1/3 cup of almonds. Mix until the texture of coarse crumbs, or process in food processor, if a finer texture is desired. Set aside.
  5. Line two baking sheets with parchment or lightly grease. Punch dough down and divide into 2 equal balls. Shape one ball into a flat rectangle and then roll out to about 8 x 16 inches, using a rolling pin. Brush dough with 1/2 melted butter and sprinkle with 1/2 amount of filling (1 cup). Roll up lengthwise, like a jelly roll, pinching seams together. Place seam-side down on baking sheet and shape into a circle, pinching connecting edges together. Brush ends with melted butter or milk if not holding together well and repinch.
  6. Flatten circle a bit with hand. Using a sharp knife cut 3/4 way into ring about every 1-1 1/2 inches to outside edge, as you go around circle. Dip knife in flour if sticking to dough. Twist each piece (bread between cuts) to allow the filling to show and on an angle. Cover with wax paper and let rise until double (about 30-40 minutes). Repeat with second dough.
  7. While dough is rising, beat reserved egg whites with 2 tablespoons Half & Half and set aside, leaving at room temperature. Preheat oven to 350°F for a minimum of 20 minutes before baking.
  8. Lightly brush one ring with egg wash and sprinkle uncut top part of ring (not swirls) with half of remaining almonds. Brush almonds with egg wash to keep on bread. Bake for 22-25 minutes or until golden brown. Loosely tent with foil if browning too quickly. Cool pan on a wire rack and serve slightly warm. Bake second ring like first, or a bit lighter if freezing. Double wrap and freeze no longer than 3 weeks. Unwrap frozen bread and bring to room temperature. Reheat at 300°F for 10 minutes.

Odense Marzipan

Nutrition Facts
SERVING SIZE: 2 tbsp (39g)
SERVINGS: 5


Amount Per Serving
Calories: 170
Calories from Fat: 54


 %Daily Value*
Total Fat: 6g8%
   Saturated Fat .4g2%
   Trans Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrates 27g10%
Dietary Fiber 1g4%
Sugars 21g
Protein 2g
Vitamin A0%
Vitamin C0%
Calcium3%
Iron4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NON GMO | GLUTEN FREE
MSG FREE | TRANS FAT FREE

Ingredients: sugar, almonds (28%), glucose syrup (From wheat), water.
Allergens: contains tree nuts (almonds), wheat* *Odense Marzipan contains less than 20 parts of gluten per million (ppm). Pursuant to FDA regulations, products containing less than 20 ppm of gluten are gluten free.

AFTER OPENING:
Wrap tightly in plastic and then seal in plastic bag. Refrigerate up to two weeks or freeze up to three months.

PRODUCT OF DENMARK
121817

Odense Almond Paste

Nutrition Facts
SERVING SIZE: 2 tbsp (39g)
SERVINGS: 5


Amount Per Serving
Calories: 180
Calories from Fat: 81


 %Daily Value*
Total Fat: 9g12%
   Saturated Fat 1g5%
   Trans Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrates 21g8%
Dietary Fiber 2g7%
Sugars 16g
Protein 4g
Vitamin A0%
Vitamin C0%
Calcium4%
Iron5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NON GMO | GLUTEN FREE
MSG FREE | TRANS FAT FREE

Ingredients: almonds (45%), sugar, glucose syrup (From wheat), water.
Allergens: contains tree nuts (almonds), wheat* *Odense Almond Paste contains less than 20 parts of gluten per million (ppm). Pursuant to FDA regulations, products containing less than 20 ppm of gluten are gluten free.

AFTER OPENING:
Wrap tightly in plastic and then seal in plastic bag. Refrigerate up to two weeks or freeze up to three months.

PRODUCT OF DENMARK
121817