📝 About This Recipe
A cornerstone of the Swedish 'fika' tradition, Vetelängd is a golden, braided sweet bread infused with the intoxicating aroma of freshly ground cardamom. This pillowy-soft loaf features a buttery almond or cinnamon-sugar filling, creating a beautiful spiral of flavor in every slice. It is the sophisticated sibling to the classic cinnamon bun, designed to be shared over coffee and conversation during long Scandinavian afternoons.
🥗 Ingredients
The Dough
- 2 cups Whole Milk (warmed to 100°F/37°C)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 11 tablespoons Unsalted Butter (softened, at room temperature)
- 1/2 cup Granulated Sugar
- 1 1/2 teaspoons Cardamom Seeds (freshly crushed with a mortar and pestle)
- 1/2 teaspoon Fine Sea Salt
- 6-7 cups All-Purpose Flour (measured by spooning and leveling)
- 1 piece Egg (at room temperature)
The Almond-Butter Filling
- 7 tablespoons Unsalted Butter (very soft)
- 1/2 cup Almond Paste (Mandemassa) (grated)
- 1/4 cup Granulated Sugar
- 1 tablespoon Cinnamon (optional, for a darker flavor profile)
- 1 teaspoon Vanilla Sugar (or vanilla extract)
The Topping
- 1 piece Egg (beaten with 1 tbsp water for egg wash)
- 3 tablespoons Pearl Sugar (Pärlsocker) (traditional Swedish coarse sugar)
- 2 tablespoons Sliced Almonds (optional garnish)
👨🍳 Instructions
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1
In a small bowl, dissolve the yeast in the warm milk (ensure it's not too hot, or it will kill the yeast). Let it sit for 5-10 minutes until it becomes frothy.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the yeast mixture, sugar, crushed cardamom, salt, and the beaten egg.
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3
Gradually add about 5 cups of the flour while mixing. Add the softened butter in small chunks, incorporating it into the dough.
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4
Add the remaining flour 1/2 cup at a time until the dough pulls away from the sides of the bowl. It should be slightly sticky but manageable.
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5
Knead the dough for 8-10 minutes by hand or 5 minutes in a mixer until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.
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6
While the dough rises, prepare the filling by creaming together the soft butter, grated almond paste, sugar, and cinnamon (if using) until a smooth paste forms.
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7
Punch down the risen dough and divide it into two equal portions. On a lightly floured surface, roll one portion into a large rectangle (approx. 10x16 inches).
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8
Spread half of the filling evenly over the rectangle, leaving a small border at the edges.
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9
Roll the dough up tightly starting from the long side, like a jelly roll. Place the roll seam-side down on a parchment-lined baking sheet.
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10
Using kitchen shears, cut deep slits into the roll at a 45-degree angle, about 1 inch apart, but do not cut all the way through the bottom. Pull the first 'slice' to the left, the next to the right, and repeat to create a braided leaf pattern.
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11
Repeat steps 7-10 with the second portion of dough. Cover both loaves and let rise again for 45 minutes.
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12
Preheat your oven to 400°F (200°C). Brush the loaves gently with the egg wash and sprinkle generously with pearl sugar and sliced almonds.
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13
Bake in the center of the oven for 20-25 minutes, or until the loaves are deep golden brown and sound hollow when tapped on the bottom.
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14
Transfer to a wire rack and let cool for at least 20 minutes before slicing. This allows the crumb to set perfectly.
💡 Chef's Tips
Always use freshly crushed cardamom seeds rather than pre-ground powder; the flavor difference is immense and defines the dish. Avoid over-flouring the dough; it should remain soft and slightly tacky to ensure a light, airy texture after baking. If the loaf is browning too quickly in the oven, tent it loosely with aluminum foil for the last 10 minutes. For an extra glossy finish and softer crust, brush the loaf with a simple syrup (equal parts sugar and water) immediately after it comes out of the oven.
🍽️ Serving Suggestions
Serve warm slices with a thick smear of high-quality salted butter. Pair with a strong cup of black coffee or a delicate Earl Grey tea for an authentic fika experience. Serve as a centerpiece for a weekend brunch alongside fresh berries and whipped cream. Leftover slices make incredible French toast the next morning.