‘you’ve-died-and-gone-to-heaven’ swedish bread muffins

But first we’ll start with some tulips. Because who doesn’t love a solid cluster of tulips? Especially parrots tulips with all their ruffly goodness. Even my husband said as we both sat there admiring, “When we strike it rich, let’s always have fresh flowers in every room of our house.” Ha! (I’ll remind him of this in September when he’s had more than his fill.)


And now for the muffins… Trust me. They’re good. And yeasty. My mouth is watering already. This is not one of those days where the blogger has no idea what to blog about, so she posts yet another recipe. Oh no. Not today. I’m posting quite intentionally. You’ll thank me.

Fresh out of the oven folks (thanks to my mother dear) who made these beautiful morsels and actually left the recipe this time! (Usually “there is no recipe… it’s just a little of this and a pinch of that” you know how that goes.) But as she always says, “Cooking is an art; baking a science.” And so, today we are lucky.

Almond Paste Twirl from Superbly Swedish cookbook (via Mother Dear) Thanks!

Bread:
3 to 3 1/2 c. flour, divided
1 pkg. active dry yeast
1 c. milk
6 Tbsp. butter
2 tsp. cardamom
2 tsp. almond extract
1/3 c. sugar
1/2 tsp. salt
1 egg

Filling:
1/3 cup sugar (or more!)
2 Tbsp. butter
1/2 tsp. cardamom
1 tsp. almond extract
1 c. sliced almonds
1 egg, beaten -  for egg wash.

In large mixing bowl, combine 2 cups flour and yeast. In saucepan, heat milk, butter, sugar and salt until just warm (115-120*), stirring constantly until butter almost melts. Stir in cardamom and extract. Add quickly to dry mixture, stir briefly, add egg. Beat 3 minutes on high. By hand, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth, 3-5 minutes. Shape into a ball. Place in greased bowl, turning once to grease surface.  Cover and let rise in warm place until doubled, about one hour.

Punch dough down and let rest 10 min. Roll out to rectangle.  Make filling, reserving nuts.  Spread sugar filling evenly over dough. Then sprinkle generously with nuts. Roll up length wise and pinch to seal. Slice into 1 – 1 1/2 inch rings, depending on muffin size. Use paper liners. Brush with egg wash. Bake 12 – 20 minutes depending on size, at 375*. Don’t over bake!  Enjoy!

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And last but not least, I thought I’d share the most recent “ingredients” in the studio. Soon-to-be arranged and sent out the door for a dinner party. Will post photos of the finished product at a later date. (I was about to say “will post on Friday”, but I’m trying not to give myself unnecessary deadlines because hey sometimes life gets busy, and I don’t like to be a liar!)

3 Responses to “‘you’ve-died-and-gone-to-heaven’ swedish bread muffins”

  1. Kasey says:

    I baked another batch of these yummy cardamom rolls for Grandpa Jerry. This time I let the dough rise for an hour, punched it down, and put it, tightly covered with plastic wrap, overnight in the fridge. In the morning had only to fill, bake, and devour with coffee! I think the yeasty flavor developed better in the fridge, and the rolls stayed fresher, longer.

  2. Tara McHugh says:

    Can’t wait to see what you create with that gorgeous palette! The ferns look so perfect they almost look fake. It’s all so beautiful!

  3. Ginny Spooner says:

    Thanks Kasey, I’m going to try these and surprise Jacob.

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