MANDELKRANS (SWEDISH ALMOND WREATH)

SOURCE: DARRA GOLDSTEIN. FIRE + ICE: CLASSIC NORDIC COOKING.

This recipe is an adaptation of the almond-filled sweet brioche wreath served by Vette-Katten, an almost century-old franchise based in the Swedish capital that has historically and continuously attracted fika-loving Stockholmers, among them, the enigmatic screen legend Greta Garbo, for its exceptional baked goods. The coffee and pastry institution has long phased out the bread from their product line, completely rendering it absent from the lone official 2003 cookbook. However, the food scholar Darra Goldstein reminiscently confesses the delightful draw the treat possesses in fueling her indecisive order during her weekly hangouts at the establishment in the 1980s.

Ingredients

Bread Dough

2 1/4 teaspoons/7 grams active dry yeast

1/4 cup/60 mL warm water, about 110°F/40°C

1/4 cup/50 grams granulated sugar

3/4 cup/190 mL warm whole milk, about 110°F/40°C

1 large egg, lightly beaten

6 tablespoons/85 grams unsalted butter, softened and cut into small dices

1/4 teaspoon/2 grams salt

3 to 3 1/2 cups/375 to 450 grams unbleached all-purpose flour

Almond Paste Filling

1/2 cup/75 grams blanched OR silvered almonds

3 tablespoons/38 grams granulated sugar

3 tablespoons/45 grams unsalted butter, softened

OPTIONAL: 1/8 teaspoon/0.6 mL almond extract or amaretto liqueur

1 cup/130 grams confectioner’s sugar dissolved in 2 tablespoons/30 mL freshly squeezed orange juice, for glaze

Pearl sugar, for topping

Specific Equipment

Large mixing bowl

Wire whisk

Wooden spoon

Plastic wrap

Food processor

Rolling pin

Small spatula

1 pizza pan or round baking pan having a diameter of 14 inches/36 cm

Parchment paper

Kitchen shears

Damp kitchen towel

Pastry brush

Wire rack

Serves 8 to 10

Instructions

1. Dissolve the yeast and 1 tablespoon/12 grams sugar in warm water by whisking altogether in a large mixing bowl. Set aside for 5 minutes or until the yeast has started to bubble. Whisk in 3 tablespoons/38 grams sugar, milk, egg, butter, and salt until well-blended.

2. Stir in 3 cups/375 grams flour with a wooden spoon and continue beating until the dough becomes smooth and pliable.

3. Knead the dough on a lightly floured work surface for 8 to 10 minutes or until the dough springs back to the touch. Add 1/2 cup/75 grams flour, if necessary.

4. Shape the dough into a ball and return it to the large mixing bowl. Cover the bowl with plastic wrap and let rise to 1 1/2 hour or until doubled in size.

5. Pulverize the almonds and sugar in a food processor or until the almonds are finely ground. Add the butter and continue pulsing the food processor until the almond and butter forms a large soft mass. Pour in almond extract, if desired, and pulse briefly several times until well-blended. Set almond paste aside in a cool place to prevent the butter from melting, if desired.

6. Line the pizza pan or round baking pan with parchment paper and set aside.

7. Punch the dough down and turn it out onto a lightly floured surface. Roll out the dough to a 12-inch/30-cm × 18-inch/46-cm rectangle. Spread the almond paste with a spatula, spreading evenly over the entire rectangle. Roll the dough through a jelly roll fashion to form a log, starting at the long end of the rectangle. Transfer the rolled dough, seam-side down to the pizza pan or baking pan. Bring the two ends together and seal tightly by pinching both ends.

8. Snip the dough 2/3 of the way through to the center of the ring at 1-inch/2.5-cm intervals, using kitchen shears. Gently turn each snipped section on its side, if desired. Let the dough rise for 45 minutes or until doubled in size.

9. Preheat oven to 375°F/190°C.

10. Bake the dough for 20 to 25 minutes or until golden.

11. Remove the bread from the oven and brush the glaze over until the entire loaf is completely covered. Glazing must be done while the bread is still warm. Sprinkle with pearl sugar and transfer the bread to a wire rack to cool.