We are officially snowed in, here in Northern Virginia. Shoveling snow and trying to clear a decent pathway from the driveway to the street is a long, tedious process when the snow is more than two feet high, like it was yesterday. After several hours outside in the cold, entering the kitchen to the wonderful aroma of cardamom was so welcoming. It was also the perfect time to enjoy a treat my husband had baked earlier in the morning.
This is a family recipe that was passed down to us from my husband’s grandmother, whose parents were Swedish immigrants. Written on a small index card with her familiar scroll, the recipe was meant for a cook in the 1920s. The instructions and the order in which the ingredients had to be added, as well as the cooking temperature and cooking time, needed to be readjusted for the modern kitchen. Luckily, my husband is a good baker and he was able to figure out the details!
What I like the most about this recipe is that it is not overly sweet. Cardamom gives it an exquisite aroma and a sprinkle of pearl sugar adds that distinctive Swedish pastry look. The instructions called for a ring, but this easy-to-work-with dough can easily be formed into a long log and be baked like that. This sweet bread is perfect to enjoy with breakfast or as an afternoon treat with coffee or tea.
Swedish Cardamom Coffee Ring
(yields two rings)
- 2 packets of yeast
- ¼ cup lukewarm water
- 1 cup milk
- ¼ cup butter
- ½ cup granulated sugar
- 1 tsp. salt
- 2 eggs
- 5 cups (or more) flour
- 1½ tsp. ground cardamom
- 1-2 TBSP. butter, melted
- Pearl sugar
- Dissolve the yeast in the water and let it proof for 2-3 minutes.
- Scald the milk. Add butter, sugar, and salt and mix well. Cool the mixture and mix in the eggs.
- Measure the flour in the bowl of a stand mixer equipped with a hook. Add the dissolved yeast and the cooled milk mixture and beat well. If necessary, a little more flour to make a soft and pliable dough.
- Place the dough in greased bowl. Cover and let rise for an hour. Turn the dough onto a floured surface and form into two rings (or any other desired shape).
- Preheat the oven to 350°F. Place the rings on two parchment paper-lined baking sheets. Let the rings rise until almost double in bulk. Brush the rings with melted butter. Sprinkle with pearl sugar and bake them for 20-25 minutes.
This looks delicious! I can almost SMELL it baking in my kitchen! One question, though: what is ‘pearl’ sugar? Do I need to visit a specialty grocery store to find it? Thanks!
Hi Sara,
Good question! Pearl sugar is regular granulated white sugar that is processed into small grains; The grains are then polished to a pearl like finish. The great thing about it is that it does not melt and that it retains its appearance after baking. I buy mine on-line at King Arthur Flour. Another source is “Lar’s Own Swedish Pearl Sugar” that you can get at Amazon. A good think to have around the house as it doesn’t really go bad!
I can smell it from here! Ummmmm. I’ll have to give this one a try!
Yes, it is a very aromatic cake! It is really easy to make Cindy and holds well for a couple of days. You will love the cardamom taste!
As you wrote, this is perfect for any morning (or mid-day fika)! Reminds me so much of my grandmother’s cardamom ring. Thank you for posting this which I have made several times over the years since you published this article back in 2016.
This is one of my favorite, not too sweet cakes of all time. Yes, it is perfect for Fika!
I am so glad you have made it so many times since I published it!