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Swedish Almond Coffeecake Recipe

Swedish Almond Coffeecake is a scrumptious pastry made with lightly sweet yeasted bread and filled with luscious almond filling. This is a eggfree recipe.
Author: Pavani
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Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 4 hours 15 minutes
Course: bread, breads
Cuisine: swedish
Servings: 12 Servings

Ingredients

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

Instructions

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.
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