SWEDISH COFFEE BREAD

Ingredients:
Flour - 400 gms
Dry yeast - 1 sachet
Castor sugarr - 50 gms
Milk and water (1:1) - 250 ml (lukewarm)
Butter - 50 ml
Cardamom powder - 1 tsp
Egg - 1 (for brushing)
Icing sugar - 1 tbsp (for sprinkling)

For the Filling:
Butter - 50 gms
Castor sugar - 75 gms
Castor sugar 1 tbsp + 2 tsp vanilla essence mixed

Method:

• Sift the flour, yeast, salt, cardamom powder and the sugar into a bowl.
• Add the liquid and melted fat, mix to a dough.
• Turn out the dough on a lightly floured surface and knead it until the dough is smooth, cohesive and has a shiny surface.
• Return the dough to the bowl, sprinkle with a little flour on top, cover with a cloth and leave it in a warm place until it doubles in size, about 1 3/4 hours.
• Work the vanilla sugar mixture with the castor sugar until evenly mixed, and reserve.
• Work the dough in the bowl for one minute, turn it out on a lightly floured surface and knead lightly until smooth,  1-2 minutes.
• Roll out the dough into a 45 cm square, spread the softened butter over the dough and sprinkle with the filling mixture.
• Cut the square in half and roll up the two pieces lengthways.
• Heat the oven to 200 C. Place the rolls on a lightly greased baking tray.
• Using scissors, make incisions at regular intervals along the rolls but without cutting right through.
• Pull the slices to alternate sides, squeezing each top to a point.
• Brush the rolled dough with the beaten egg and bake for 15-20 minutes or until lightly golden.
• Cool for 10 minutes and sprinkle with icing sugar before serving.