Icelandic Coffee Wreath (Fyltur Hveitibraudskrans)

Name: Icelandic Coffee Wreath (Fyltur Hveitibraudskrans)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons active dry yeast (2 pkg.); 1/2 cup warm water, 105 F. to 115 F; 1 egg; 1/4 cup butter; 1/3 cup sugar; 1/4 teaspoon salt; 1/3 cup sour cream; 2 1/2 - 3 cups unbleached all-purpose flour; FILLING; 1 cup almond paste; 1 egg; 2 tablespoons sugar; 1 tablespoon cinnamon; 1 teaspoon vanilla; 1/2 cup raisins; 1 tablespoon grated orange peel; GLAZE; 1 slightly beaten egg; 2 tablespoons milk; decorator sugar (pearl sugar) or crushed sugar cube

Servings: persons

2 tablespoons active dry yeast (2 pkg.)
1/2 cup warm water, 105 F. to 115 F
1 egg
1/4 cup butter
1/3 cup sugar
1/4 teaspoon salt
1/3 cup sour cream
2 1/2 - 3 cups unbleached all-purpose flour
FILLING
1 cup almond paste
1 egg
2 tablespoons sugar
1 tablespoon cinnamon
1 teaspoon vanilla
1/2 cup raisins
1 tablespoon grated orange peel
GLAZE
1 slightly beaten egg
2 tablespoons milk
decorator sugar (pearl sugar) or crushed sugar cube

1
FOR THE DOUGH: In a large bowl, dissolve the yeast in the water and let stand 5 minutes. Add the egg, butter, sugar, salt, and sour cream. Beat in 2 cups of the flour to make a stiff dough. Cover and let rise in a warm place until doubled, about 1 hour.
2
Turn out onto lightly floured board and roll out to make a square about 20 to 24 inches across.
3
TO MAKE THE FILLING: Blend the almond paste, egg, sugar, cinnamon, and vanilla. Spread this mixture over the rolled dough to within 1/2 inch of the edge of the dough. Sprinkle with the raisins and orange peel. Roll dough up, jelly roll fashion, enclosing the filling.
4
Cover baking sheet or a 16 inch pizza pan with parchment paper or lightly grease it. Place roll on the pan in the shape of a wreath and seal ends together. With a pair of scissors, clip the wreath and lift the cut dough back over the wreath decoratively. Let rise 1 hour or until puffy. Preheat oven to 400u00b0F.
5
To make the glaze, mix the beaten egg well with the 2 tablespoons milk. Brush wreath with the mixture and sprinkle with the pearl sugar. Bake for 20 to 30 minutes or until golden.
6
The Great Scandinavian Baking Book B. Ojakangas.

935

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons active dry yeast (2 pkg.), 1/2 cup warm water, 105 F. to 115 F, 1 egg, 1/4 cup butter, and more.

Yes, Icelandic Coffee Wreath (Fyltur Hveitibraudskrans) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!