Election Day was two days ago. We won’t have final results for at least a week, and I’ve been so stressed out about this that yesterday morning I really needed some help getting away from my desk and my laptop, where I have spent most of the day staring at the same two numbers: Biden: 253. Trump: 213. All we need is for Biden to get to 270. But that is not so simple.
So, I decided to bake. I made a recipe I had wanted to make for a very long time. I had eaten this at many coffee shops in Sweden, and I wasn’t sure I could get it right.
Karlsbaderkransen is a soft, sweet bread that is filled with almond paste and butter. As it bakes, the filling drops to the bottom while the rest of the dough rises, giving the bread a domed look that is sure to impress after you sprinkle a little pärlsocker and sliced almonds on top.
I was out of pärlsocker (Swedish pearl sugar) and sliced almonds for this one, but it was still great, and I will definitely make it again, but next time with all the toppings!
Culture Note: This bread is named after Carlsbad, the German name for the Czech city of Karlovy Vary, which is known for its many hot springs. I guess it was really the perfect recipe for a day like today. I can see myself in one of those hot springs right now relaxing a little! This makes me want to go back to the Czech Republic when we finally get out of this pandemic. (What a year this has been!)
I found this pretty photo and this video, to travel safely from the comfort of my living room. Oh, and this blog post.
Karlsbaderbullar or krans
(Basic roll recipe makes 35 rolls)
oven temp: 375ºF
100 g butter
2 dl milk
25 g yeast (the original recipe calls for cake yeast, but I am using rapid rise yeast, 1 pouch)
1/8 tsp salt
1/2-1 dl sugar
4 egg yolks
6-7 dl flour
Egg wash: 1 egg + 1-2 Tbsp milk
Make the basic dough:
Melt the butter by placing it in the microwave or in a small pot on the stovetop. Once melted, remove from the heat and add milk and let cool to about 50ºC/122ºF.
Note: if you are using regular or fresh yeast, the milk+butter temperature should be about 38ºC/100ºF. I like to use a candy thermometer to make sure I don’t kill my yeast.
In a separate bowl, combine the rapid rise yeast packet with 6 dl flour. Reserve 1 dl of flour to add to the dough if it’s too sticky. (You may or may not need the extra flour.)
Set up your mixer with the paddle attachment. Add the warm milk+butter mixture to the mixing bowl. Start mixing at low speed and add the salt, sugar, and egg yolks one by one.
Switch to the bread attachment (hook) and slowly mix in the flour.
Continue to mix for about 5 minutes or until the dough doesn’t stick to the bowl any longer. Use the extra 1 dl of flour you reserved as needed. The dough should look pretty smooth and should not stick to the mixing bowl.
Remove the bowl from the mixer. Shape the dough into a ball with your hands and place it back in the mixing bowl. Sprinkle the top with a little flour and cover the bowl with a clean cloth. Set the bowl in a draft-free place and let the dough rise until about doubled in size. (This can take about 30 min., but depending on the weather, it could take longer.) Remove the dough from the bowl and place it on a lightly floured surface. Knead until it’s smooth and divide into balls if you are making rolls. Place the rolls in a baking tray and let them rise again covered until doubled in size. Brush them with egg wash (recipe follows) and bake for 10-12 min in the lower part of the oven at 375ºF.
Make the egg wash: this helps the bread get a pretty golden color.
1 egg + 1-2 Tbsp milk
Combine the egg and the milk/cream together and whisk vigorously until well combined and very smooth. You can add a bit more milk if needed to thin out. Brush over bread before placing it in the oven.
For the Karlsbaderkrans
Filling
100 g. almond paste (use a grater to turn the paste into small bits you can sprinkle over your dough)
4 oz. soft butter
Topping
1/4 cup Pärlsocker (Swedish pearl sugar)
1/4 cup sliced almonds
Method
Roll out the dough into a rectangle measuring about 60 x 25 cm.
Spread butter all over the dough and sprinkle almond paste bits on top, leaving about 5 cm (2 inches) with only butter on the long edge farthest from you. Roll the dough tightly towards the edge that has no almond bits. Then, place the roll seam down on a baking tray and turn the small edges towards each other to create a circular shape. Tuck the edges into each other to hide the seam. Cover the dough with the clean dishcloth again and let rise until doubled in size. (30 min.-1 hr)
Decoration
Before placing the bread in the oven, use a sharp knife to make evenly spaced slits around your crown from the center edge. Brush the crown with egg wash and sprinkle with pärlsocker and sliced almonds. Bake the bread in the lower part of the oven for 25-30 min at 375ºF. until it has a nice golden color. (If you cannot find pärlsocker where you live, just sprinkle with the almonds.)
When the bread is ready, remove it from the oven and let it cool completely.
This bread can be wrapped in plastic wrap and foil and frozen for up to three months.
Also, read this if you need more reasons for why we should bake on a week like this one.
