Kaffebrød or coffee bread might be a forgotten cake. It might not get as mush recognition as a lot of other Danish cakes. But I really like them. The crispy bread with a sweet slightly chewy topping, is really good with a cup of tea or coffee.
- 25 g live yeast (2 teaspoons dry active yeast)
- 250 ml milk
- 500 g all-purpose flour
- 50 g butter, salted
- 50 g sugar
- ½ teaspoon salt
- 1 teaspoon cardamom
- 1 egg
- 300 g marzipan
- 300 g sugar
- 3 egg whites
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon vanilla paste
Heat the milk till a little more than finger warm. Let the butter melt in the warm milk.
Mix the sugar with the yeast, the mixture turns liquid. If using dry yeast, dissolve it in the milk.
Add all the ingredients to the bowl of a stand mixer. Knead the dough for about 7 minutes.
Let the dough rise for about 40 minutes. Divide the dough in two, and roll each part Into a large flat bread using a rolling pin. Let the breads rise on a parchment lined baking sheet for about 20 minutes.
Preheat the oven to 400℉ (200℃).
Bake he bread for 15-18 minutes, until golden brown.
Let the breads cool before slicing in 1-inch (2.5 cm) thick slices. Place the slices cut-side up on a baking sheet. Toast the slices for 5-7 minutes until light golden brown.
Mix marzipan, sugar, vanilla and egg whites in a stand mixer till you have a soft paste. Mix in flour and baking powder. Now you should have a thick paste, that won't run off the bread slices. Put the paste into a piping bag, and cut off so you have a large hole, so you just need one fat line of topping to cover the bread slices. Pipe one line on top of the toasted bread slices. Bake the slices for another 10-15 minutes until golden brown.
Let the coffee bread cool before serving.