Swedish Sweetbread is a long-standing tradition in my family. My grandmother’s aunt was from Sweden, and my mom says that she had this out on the table at each and every visit – and always with coffee! It takes some time to make…but it is worth it! Here’s our recipe, but be sure to watch my five part video too! Thanks for watching
Swedish Sweetbread (Vetebrod)
2.5 cups milk (whole milk is best)
1.5 cups melted butter (unsalted)
1 cup sugar
1 tsp. salt
40 freshly ground cardamon pods
4.5 tsp. dry active yeast (2 packages)
2 cups bread flour
6-7 cups all purpose flour
1 egg, lightly beaten with 2 tsp. water
crushed sugar cubes
Scald the milk, then turn off heat and add the butter, sugar, salt, and cardamon. Let cool just until it is okay to touch — it should still be pretty hot. Add the yeast and let sit for about ten minutes.
Transfer milk mixture to a large mixing bowl and add flour by the half cup, using bread flour first. Mix after each addition. Continue adding flour until the dough pulls easily away from the sides of the bowl.
Cover with a clean kitchen towel and let rise until doubled – about an hour.
Lightly flour your work surface, then turn the dough out. Punch it down, then knead it until it is smooth and lightly shiny.
Divide dough into fourths and use to make four braided loaves. Place on greased cookie sheets and let rise again.
Preheat oven to 375.
Use the egg and water to make a wash. Brush it on the loaves, then decorate with sugar and almonds.
Bake for about 20-25 minutes, then place on cooling rack until completely cool.
Loaves may be frozen.