A delightful recipe for a traditional Swedish Vanilla Sugar Bread Twist, perfect for enjoying with coffee or tea.

Scale

Warm the milk in a small saucepan until it’s about 110°F. In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for 5 to 10 minutes until frothy.
In another bowl, whisk together the flour, salt, and ground cardamom. Add the melted butter, eggs, and vanilla extract to the yeast mixture and stir until well combined.
Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a dough forms.
Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Once risen, punch down the dough gently and roll it out into a rectangle about 1/2 inch thick.
Mix the sugar and cinnamon for the filling in a small bowl and sprinkle it evenly over the dough. Add nuts if using.
Roll the dough tightly into a log from one long side and twist it gently to create a spiral effect. Shape it into a circle or braid, tucking the ends under.
Place the twist on a greased or parchment-lined baking sheet, cover with a towel, and let it rise for another 30 minutes.
Preheat the oven to 350°F. Bake the twist for 25 to 30 minutes, or until golden brown and hollow-sounding when tapped.
Let it cool on a wire rack and sprinkle with more sugar while warm. Slice and enjoy!

Ensure the milk is not too hot to avoid killing the yeast.
For a richer flavor, consider using fresh cardamom pods instead of ground cardamom.
This bread can be stored in an airtight container for a few days.

Keywords: Swedish Vanilla Sugar Bread Twist, bread recipe, dessert, baking