A Vetekrans is a beautiful Swedish cake that is often served alongside afternoon coffee or tea. Similar to the kanelbulle, a vetekrans is filled with sugar and cinnamon. It is often garnished with pearl sugar, which can be difficult to find in stores. Instead, I’ve topped mine with sliced almonds. The roasted almonds compliment the flavors of the vetekrans while also acting as a decorative touch. There is no need to roast the almonds beforehand. Just add them right before it’s baked.
Braiding the vetekrans looks daunting, but it’s actually quite simple. Plus, once it is baked, you won’t be able to notice mistakes anyway.
After shaping the dough into a long, circular roll, place it on your baking sheet or parchment paper, because it is difficult to move after it has been cut. Using a pair of kitchen shears, cut the dough at a 45 degree angle and fold the dough over, alternating sides.
- 150 g unsalted butter
- 2 cups and 1 tbsp milk
- 50 g fresh yeast
- 1/2 tsp salt
- 2/3 cup sugar
- 6 1/3 cup all-purpose flour (plus or minus 1/2 cup)
- 1 tbsp cinnamon
- 1/3 cup sugar
- 50 g unsalted butter, softened
- 1/2 cup raisins
- 1 egg, lightly beaten
- sliced almonds
- Melt the butter in a saucepan over low heat. You don't want the butter to be hot. Add all of the milk and continue to warm the mixture until it reaches body temperature (about 98 degrees). Remove from heat.
- Crumble up the fresh yeast into the bowl of a stand mixer. Add a few tablespoons of the lukewarm milk mixture to the yeast. Once the yeast has melted into the milk, add the remaining milk and butter mixture. Next, add the sugar, salt, and about half of the flour. Using the dough hook, mix well. Slowly add the remaining flour until the dough becomes workable, but still tacky. Cover the bowl with a towel and let rise for 30 to 40 minutes.
- In the meantime, make the filling. Mix the softened butter, sugar, raisins, and cinnamon together in a small bowl. Set aside.
- Preheat the oven to 400 degrees. Pour the dough out onto a floured working surface. Divide the dough in half and set one half aside. Roll the dough out into a long rectangle. Spread half of the filling out over the entire dough surface (don't be afraid to make extra filling). Starting with the longest side, roll the dough up into one long roll. Place the roll into a circular shape on a prepared baking sheet.
- Using a pair of kitchen shears, cut three-quarters of the way through the dough at a 45 degree angle. Fold the dough over, alternating sides (see picture). Repeat with other half of the dough to make two rings. Let rise for an additional 30 minutes.
- Brush with the beaten egg and garnish with sliced almonds. Bake each ring for 15 minutes, or until golden. Serve warm.