Vetebröd

Vetebröd — wheat bread scented with cardamom — is Sweden's treasured breakfast enriched dough, parent to the famous kanelbullar (cinnamon rolls) and the simpler cardamom-braided loaves baked for Sundays and name days. The cardamom scent has been central to Swedish baking since spice trade routes brought the spice north in the Middle Ages. On a cold morning, a warm vetebröd with coffee is the Swedish equivalent of comfort itself.

Serves: 6 (makes 12 buns or 2 loaves)

Ingredients

Dough

• 500g (4 cups) strong white bread flour, plus extra for dusting
• 7g (2.25 tsp) instant yeast
• 75g (0.3 cup) caster sugar
• 1.5 tsp ground cardamom (freshly ground from pods is far superior)
• 0.5 tsp fine sea salt
• 250ml (1 cup) whole milk, warmed to 40°C (104°F)
• 75g (5 tbsp) unsalted butter, softened
• 1 egg

For Baking

• 1 egg, beaten with 1 tbsp milk (egg wash)
• Pearl sugar (pärlsocker) or chopped blanched almonds, to top

Instructions

1. Combine flour, yeast, sugar, cardamom, and salt in the bowl of a stand mixer fitted with a dough hook. Add warm milk and egg and mix on low for 2 minutes until a shaggy dough forms.
2. Increase speed to medium and add softened butter, one tablespoon at a time, allowing each addition to incorporate before adding the next. Knead for 8–10 minutes until the dough is silky, elastic, and just slightly tacky.
3. Form into a ball, place in an oiled bowl, cover, and let rise at room temperature for 1–1.5 hours until doubled.
4. Punch down dough and divide into 12 equal pieces. Roll each into a smooth ball, pulling the surface taut underneath. Arrange on lined baking sheets with 3cm (1.2-inch) spacing.
5. Cover loosely and allow to proof 40–50 minutes until noticeably puffed. Preheat oven to 200°C (400°F).
6. Brush buns gently with egg wash and scatter with pearl sugar or almonds. Bake for 12–14 minutes until deep golden brown.
7. Cool on a wire rack for at least 10 minutes before eating. Best enjoyed same day, warm.

Cook's Notes: Fresh cardamom makes an enormous difference — buy green pods and grind them yourself. Swedish bakers add far more cardamom than seems sensible, and they are correct to do so. Pearl sugar gives the traditional crunch on top; it is available at Scandinavian or specialty baking shops.