Swedish Almond Coffeecake Recipe (2024)

Prep Time: 45 minutes mins

Cook Time: 30 minutes mins

Total Time: 4 hours hrs 15 minutes mins

Course: bread, breads

Cuisine: swedish

Servings: 12 Servings

For the Dough:

• 2 tbsp Unsalted Butter
• ¼ cup Sugar
• ½ tsp Salt
• ¾ cup Unsweetened Almond Milk
• 2 tsp Instant Yeast or Active Dry Yeast
• 1 tbsp Egg Replacer whisked with 3tbsp water
• 1 tsp Vanilla extract
• 1 tsp Ground Cardamom
• 2 cups All purpose flour
• 1 cup Wholewheat flour

For the Almond Filling:

• 1½ tsp Egg replacer whisked in 1½ tablespoons Water
• ⅓ cup Sugar
• ⅛ tsp Salt
• 1½ cups Almond flour or ground almonds
• 4 tsp All purpose flour
• 2 tbsp Melted Unsalted butter
• ⅛ tsp Almond extract
• 2~2½ tsp Milk

For the Egg(free) Wash:

• 2 tbsp Almond Milk
• 2 tsp Agave Nectar

Glaze:

• ½ cup Confectioner's Sugar
• 1 tbsp Milk
• ⅛ tsp Almond extract
• As needed Toasted Almond slices, for garnish

Make the Dough:

• In a large mixing bowl, combine butter, sugar and salt. Bring milk to a simmer and add to the mixing bowl. Stir and allow to cool for a few minutes.

• When the mixture has cooled, stir in yeast, egg replacer mixture and vanilla. Add the flour and ground cardamom and mix until a soft dough forms. Knead for about 6 minutes in a mixer or 8 minutes by hand. Cover and let rise until doubled, about 45 minutes~1 hour.

Make the Filling:

• In a mixing bowl, combine egg replacer mixture, sugar and salt. Whisk well and add the almond flour and flour.

• Add the melted butter, almond extract and 2 tsp milk. The filling should be thick and spreadable like peanut butter. Add more milk to achieve the desired consistency.

Assemble:

• Roll out the dough on a lightly greased surface into a 20"~24" wide and 10" long rectangle. Spread the filling over the dough in a thin layer, leaving a 1" of both long edges uncovered. Roll up the dough from one long edge to the other, pinching it together to seal it.

• Transfer the dough onto a parchment paper lined baking sheet, seam side down, and form into a circle, tucking one end inside the other. Pinch this seam together. It should be a circle of about 4" diameter.

• Slice the dough from the outside edge ¾ of the way through, leaving the center intact. Repeat in 1½" increments all the way around the dough.

• Turn the slices on their sides, pulling every other one to the inside of the circle. Cover with greased plastic wrap and let rise until puffy, about 45 minutes.

• Preheat the oven to 350°F.

• In a small bowl, whisk together almond milk and agave. When the dough has risen, brush it generously with the egg (free) wash and bake for 24~26 minutes or until golden brown and the center reads 190°F when measured with a digital thermometer. Remove from the oven and let cool on a rack.

Make the Glaze:

• Combine confectioner's sugar, milk and almond extract in a small bowl. Drizzle over the slightly warm coffeecake. Sprinkle with toasted almonds and enjoy.

• Leftover coffeecake, stays fresh, well-wrapped for 3 days at room temperature or freeze up to 3 months.