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Norwegian Tea Log

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Ingredients

1/2 cup warm whole milk
2 packages active dry yeast
4-1/2 cups all purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 cup butter, cut into pieces
1/2 cup heavy cream
2 eggs
1/2 cup dried currants
1/2 cup butter, softened
1 cup brown sugar
1 cup chopped pecans
1/2 cup butter
3 cups powdered sugar
2 teaspoons vanilla
4 to 6 tablespoons heavy cream

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Norwegian Tea Log

  • Serves 8
  • Medium

About This Recipe

This is my favorite recipe in the whole world. Period. There is nothing better than this yeast coffeecake, which is rich with brown sugar, nuts, and a browned butter frosting.

The original recipe was a Pillsbury Bake Off recipe called Swedish Tea Log. But since my heritage is from Norway, I renamed it. I also fiddled with the recipe, increasing the filling and frosting amounts. There is now an entire package of butter in this recipe. And it’s worth every drop.

We have this recipe at every family celebration, from a wedding shower to Easter breakfast. It is simply perfect. Once you have made it, you’ll never make another yeast coffeecake.

There’s nothing else to say! Go make this!

Steps

1
Done

Put the warm milk into a small bowl and add the yeast. Stir and let the mixture sit for about 5 minutes until it starts bubbling.

2
Done

Put the flour, granulated sugar, and salt into a large bowl and stir. Using a pastry blender or two knives, cut in 1 cup of the butter (the butter should be cold for this step) until the particles are fine.

3
Done

Stir 1/2 cup cream, the eggs, the softened yeast mixture, and the currants into the flour mixture. Mix just until the ingredients are combined. You want the butter to stay cold and in pieces so the finished coffeecake has a flaky texture. Cover the bowl and chill for at least 2 hours. I chill it in the fridge overnight.

4
Done

When you're ready to bake the coffeecakes, make the filling. Combine 1/2 cup butter and the brown sugar until smooth. Add the pecans.

5
Done

Now you're ready to shape the coffeecakes. Divide the dough in half, then divide each half into thirds. Roll out each on a floured surface to a 6" x 12" rectangle.

6
Done

Divide the pecan filling among the dough pieces. Carefully spread the filling (I find this is easiest with my fingers) over the dough. Roll up each piece, starting with the long side. Pinch the dough edges to seal.

7
Done

Now put the rolls on cookie sheets. I put three on each sheet. Curve them to form a crescent and make sure the seam side is down.

8
Done

Now cut each crescent into 12 pieces on the outside edge, cutting to within 1/2" of the inside edge of each crescent. In other words, you are cutting into the dough without cutting through to the other side. All of the cut pieces will remain attached to each other. Now turn the cut pieces on their sides. Twist them so the filling is visible.

9
Done

Cover the coffeecakes with a clean towel and let rise for for about 45 minutes.

10
Done

Preheat the oven to 350°F. Bake the coffeecakes for 20 to 25 minutes or until they are golden brown. Carefully, using two spatulas for each, remove the coffeecakes to a wire rack.

11
Done

Now make the frosting. Put 1/2 cup butter into a heavy saucepan over low heat. Let the butter brown. You'll hear a lot of sputtering. Swirl the pan from time to time. Watch carefully as the sputtering sounds start to stop. When the butter is light brown, remove the saucepan from the heat.

12
Done

Beat the powdered sugar, vanilla, and enough cream to make a nice spreading consistency into the browned butter. Frost the cooled coffeecakes. And devour!

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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