Swedish Fint Vetebröd

Ingredients for 1 servings:

• 1 packet of dry yeast or 50 g fresh yeast
• 500 ml milk
• 1 egg(s)
• 200 g butter or margarine
• ½ tsp salt
• 170 g sugar
• 2 tsp cinnamon powder
• 1,000 g flour
• 1 egg(s)
• 2 tbsp water
• 1 pinch of salt
• 2 tbsp granulated sugar for sprinkling
• 30 g almond(s), chopped for sprinkling
• Butter for the baking tray

Instructions

Working time approx. 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

This sweet bread from Sweden is often eaten for breakfast or afternoon coffee.

If preparing with fresh yeast, crumble it and mix it with a little lukewarm milk. Stir in the egg. Heat the butter or margarine with the remaining milk in a saucepan (do not let it get too hot) and add it to the yeast along with the salt, sugar, and cinnamon. Gradually stir in the flour. Knead the dough vigorously by hand until it is smooth and no longer sticks to your fingers. If you prefer to use dried yeast, mix it with the flour and otherwise proceed as described above. Place the finished dough in a bowl, cover with a kitchen towel, and leave in a warm place for 30 minutes until the dough has doubled in size. Shape the dough into 2-3 20 cm long loaves. Make a few slits lengthwise in the tops. Whisk together the egg, water, and salt and brush the loaves with the mixture. Sprinkle with granulated sugar and almonds. Grease a baking tray, place the loaves on the tray, and let them rise for another 20 minutes. Bake in a preheated oven at 220°C (top/bottom heat) on the middle rack for 20 minutes. Remove from the oven and let cool. Once cooled, cut each loaf into approximately 20 slices. The bread also freezes well.