Swedish Tea Braid or Ring

Ingredients

• 0.5 cup Butter, melted
• 0.6666666666666666 cup Sugar
• 1 Egg (well beaten)
• 0.25 teaspoon Salt
• 1 teaspoon Almond extract
• 0.25 ounce Active dry yeast (Equivalent to one yeast cake)
• 1 cup Milk, lukewarm
• 7 cups All-purpose flour (Divided as specified in instructions)
• 1 Egg yolk (For brushing)
• 0.5 tablespoon Cold water (For egg wash)
• 0.25 cup Blanched almonds, finely chopped (For topping)
• 2 tablespoons Sugar (For filling (optional))
• 1 teaspoon Ground cinnamon (For filling (optional))

Instructions

1. 1In a small bowl, dissolve the yeast in 1/2 cup lukewarm milk. Let stand for 5-10 minutes, or until foamy.
2. 2Add 1/2 cup flour to the yeast mixture and beat thoroughly. Cover and let rise in a warm place for 1 hour, or until doubled in size.
3. 3In a large bowl, combine the remaining 1/2 cup milk and 4 1/2 cups flour with the sponge. Stir until thoroughly mixed. Cover and let rise in a warm place for 1 hour, or until doubled in size.
4. 4Add the melted butter, sugar, beaten egg, salt, almond extract, and the remaining 1 1/2 cups flour to the dough. Mix well.
5. 5Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, adding up to 1/2 cup flour if needed, until smooth and elastic. Place in a greased bowl, cover, and let rise for 30 minutes.
6. 6Divide the dough into three equal pieces. Roll each piece into a long rope, about 12 inches long. Braid the ropes together. Place the braid on a baking sheet lined with parchment paper. Alternatively, for a ring, shape the dough into a long roll, flatten slightly, spread with melted butter, sprinkle with sugar and chopped almonds or cinnamon. Roll like a jelly roll, cut a piece from each end and join ends to form ring. Place on a buttered sheet, and cut with scissors and shape.
7. 7Cover the shaped dough and let rise for 30 minutes.
8. 8In a small bowl, whisk together the egg yolk and cold water.
9. 9Brush the braid or ring with the egg wash and sprinkle with chopped almonds. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until golden brown.
10. 10Let the bread cool on a wire rack before serving.