Swedish Coffee Ring

Swedish Coffee Ring

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Dough:

3 1/2 tsp. instant yeast or 2 packages active yeast

1 cup warm water

1/2 cup melted butter

1/2 cup sugar

3 eggs, beaten

1/2 tsp. salt

1 tsp. cardamom

4 1/2 -5 cups flour

Filling:

1/2 cup soft butter

1/2 cup sugar

1 tablespoon cinnamon

Glaze:

1 egg, beaten

2 tablespoons milk

pearl sugar

If using active yeast, dissolve yeast in the warm water and let stand 5 minutes. If using instant yeast, no need for warm water and letting stand. Add the melted butter, sugar, eggs, salt, cardamom and flour to the water and yeast. Knead in a stand mixture fitted with a dough hook until smooth. Refrigerate the dough in a sealed container large enough for a rise for 24 hours. Preheat oven to 400 degrees.

On a floured surface , roll dough out to a rectangle about the size of 12×24 inches long. Brush the dough with the butter for the filling. Mix the sugar and cinnamon together and sprinkle over the butter. Roll the dough from the long side jelly roll fashion. Seal the edges well and form a ring with the log. Using scissors cut around the ring at an angle about 1/2 inch apart. With your hands , alternate cuts to either side of ring until completely around. Place lightly covered to rise until puffy. Brush with glaze of egg and milk whisk together and sprinkle top with pearl sugar. Bake for 20-25 minutes until golden and completely done.

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