Scandinavian Coffee Cake Or Pastry Recipes

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SCANDINAVIAN COFFEE CAKE



Scandinavian Coffee Cake image

Provided by Metropolitan Life Insurance Company

Categories     ["Bread","Dessert"]

Yield 1 cake

Number Of Ingredients 11

1/2 cup milk
1/2 cup shortening
1/2 cup sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup warm (not hot) water
3 cup sifted enriched Flour
2 eggs, beaten
melted butter, or margarine
2/3 cup firmly packed brown sugar
2 teaspoon cinnamon

Steps:

  • Scald milk.
  • Add shortening, sugar, and salt.
  • Stir until sugar dissolves; cool to lukewarm.
  • Dissolve yeast in water; combine with milk mixture.
  • Stir in half the flour; add eggs; beat well.
  • Add enough of remaining flour to make a soft dough.
  • Turn out on lightly floured board; knead till smooth and elastic.
  • (See recipe for white bread) put in a greased bowl; brush with shortening; cover; let rise in a warm place, 80° to 85° till double in bulk (about 2 hours).
  • Turn out on floured board; roll into a rectangle 8 by 12 inches.
  • Brush with butter.
  • Sprinkle with brown sugar and cinnamon.
  • Roll up like jelly roll; shape into a ring on greased baking sheet; pinch ends.
  • From the outside, cut through the ring toward center almost all the way through in 1- inch slices.
  • Fan out slices slightly to side.
  • Brush with shortening; cover; let rise about 45 minutes or till double in bulk.
  • Meanwhile set oven for moderate 375f.
  • Bake 25 to 30 minutes.
  • While warm spread with confectioners' sugar icing; sprinkle with chopped walnuts.

DANISH COFFEE CAKE



Danish Coffee Cake image

My mother gave me this recipe when I was a teenager - it's something I treasure as a childhood memory. She made this tender, flaky pastry as part of a special breakfast on Sundays or holidays. I often bring these easy-to-fix pastries to ladies' meetings. They can't believe how good they taste with relatively few ingredients. -Lee Deneau, Lansing, Michigan

Provided by Taste of Home

Time 1h

Yield 3 coffee cakes (6 servings each).

Number Of Ingredients 11

2 cups all-purpose flour, divided
1 cup cold butter, divided
2 tablespoons plus 1 cup water, divided
1/4 teaspoon salt
3 eggs
ICING:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 to 2 tablespoons water
1/2 cup chopped walnuts

Steps:

  • Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside. , In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks., For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.

Nutrition Facts : Calories 224 calories, Fat 14g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

SWEDISH PUFF COFFEE CAKE



Swedish Puff Coffee Cake image

Some of my most treasured childhood memories involve waking to the heavenly scent of this almond-glazed coffee cake baking in the oven. - Mary Shenk, DeKalb, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup cold butter, cubed
2 tablespoons ice water
TOPPING:
1 cup water
1/2 cup butter
1 teaspoon almond extract
1 cup all-purpose flour
3 large eggs
GLAZE:
1 cup confectioners' sugar
2 tablespoons butter, softened
1 tablespoon 2% milk
1 teaspoon almond extract
1 cup sweetened shredded coconut

Steps:

  • Preheat oven to 375°. Place flour in a small bowl; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. On an ungreased baking sheet, press dough into a 10-in. circle. , For topping, in a large saucepan, bring water and butter to a rolling boil. Remove from heat; stir in extract. Add flour all at once and beat until blended. Cook over medium heat until mixture pulls away from sides of pan and forms a ball, stirring vigorously. Remove from heat; let stand 5 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny; spread over pastry., Bake 30-35 minutes or until lightly browned. Cover loosely with foil during the last 5 minutes if needed to prevent overbrowning. Remove from pan to a wire rack to cool completely., For glaze, in a small bowl, beat confectioners' sugar, butter, milk and extract until smooth. Spread over top; sprinkle with coconut.

Nutrition Facts : Calories 326 calories, Fat 21g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 160mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

SCANDINAVIAN COFFEE CAKE



Scandinavian Coffee Cake image

The Scandinavians love the taste of almond. This easy coffee cake incorporates it and is a nice, easy pastry to enjoy with that first cup of coffee (or the one afterwards ;-) ).

Provided by evelynathens

Categories     Breads

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 1/2 cups all-purpose flour
3/4 cup butter
3 tablespoons water
3/4 cup lingonberry preserves (or your favourite)
1 1/4 cups water
1/2 cup butter
1 cup all-purpose flour
1/2 cup ground almond meal (just grind up some blanched almonds in your processor to a coarse crumb)
1/4 cup sugar
1 teaspoon almond extract
1/4 teaspoon salt
3 eggs
1 cup powdered sugar
1 tablespoon butter, softened
1/2 teaspoon almond extract
1 tablespoon milk or 1 tablespoon cream
1/3 cup sliced almonds, toasted

Steps:

  • Heat oven to 350 degrees F. Place 1 1/2 cups flour in large bowl; cut in 3/4 cup butter until mixture resembles coarse crumbs. Stir in 3 tablespoons water with fork until flour mixture is just moistened. Press dough into a ball. Pat dough into 10-inch circle onto ungreased baking sheet. Spread preserves to within 1/2 inch of edge. Set aside.
  • Combine 1 1/4 cups water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a boil and butter is melted (careful milk does not overflow). Remove from heat; stir in 1 cup flour, almond meal, sugar and 1 teaspoon almond extract. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat. Add eggs, one at a time, beating with wire whisk or wooden spoon until smooth and glossy.
  • Spread egg mixture over pastry and preserves. Bake for 50 to 55 minutes or until surface is crisp and golden. Cool completely (topping rises during baking and shrinks during cooling, forming custard-like layer).
  • Stir powdered sugar, 2 tablespoons butter and 1/2 teaspoon almond extract in small bowl until well mixed. Add enough milk or cream for desired glazing consistency. Drizzle glaze over puff; sprinkle with sliced, toasted almonds.

Nutrition Facts : Calories 661.6, Fat 37.3, SaturatedFat 20.2, Cholesterol 150.1, Sodium 378.3, Carbohydrate 74.1, Fiber 2.6, Sugar 36.1, Protein 8.9

CREAM CHEESE DANISH COFFEECAKE



Cream Cheese Danish Coffeecake image

This recipe makes two large Danish. This is an old family recipe, perfect for holiday gatherings! Dust with confectioners' sugar before serving.

Provided by FallenAngel2781

Categories     Bread     Yeast Bread Recipes

Time 4h55m

Yield 16

Number Of Ingredients 12

4 cups all-purpose flour, or more as needed, divided
½ cup white sugar
1 ½ teaspoons active dry yeast
½ teaspoon salt
1 cup milk
½ cup butter
1 egg
2 (8 ounce) packages cream cheese, softened
1 cup confectioners' sugar
1 egg
1 tablespoon lemon juice
2 tablespoons milk

Steps:

  • Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer.
  • Combine 1 cup milk and butter in a 2-quart saucepan over low heat; heat until very warm (120 to 130 degrees F (40 to 54 degrees C)), about 5 minutes.
  • Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes, stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg, occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms.
  • Turn dough out on a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Shape into a ball. Transfer to a greased bowl. Turn over to coat top with grease. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch down dough and turn out on a lightly floured surface. Divide into 2 pieces. Place each piece in a separate bowl. Cover and refrigerate, 2 hours to overnight.
  • Combine cream cheese, confectioners' sugar, 1 egg, and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy, about 3 minutes.
  • Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.
  • Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid. Cover braided dough and let rise in a warm, draft-free place until doubled, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.
  • Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 335.9 calories, Carbohydrate 39.7 g, Cholesterol 70.7 mg, Fat 16.8 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 10.3 g, Sodium 213.1 mg, Sugar 14.9 g

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