Swedish Bakery nostalgia: Your guide to re-creating a recipe from one of Chicago’s most-missed bakeries

Martin Sorge spreads the filling, he has been working on to re-create, on the dough for the famous coffee cake from now-closed Swedish Bakery on Jan. 22, 2024.Terrence Antonio James/Chicago Tribune

After that analysis, I hit my stash of recipes. Starting with a simple enriched dough I use for cinnamon rolls, I added cardamom until I got the right balance of flavor. Instead of a classic cinnamon roll filling of butter, sugar and cinnamon, I toned down the spice and added some almond extract. In the first bake, I got the dough right, but the filling needed work. I added some almond flour to the filling, which kept it moist and added richness.

2. Add the melted butter, whole milk, vanilla extract and egg to the bowl and fit the mixer with a dough hook. *Same-day proof: If you want to bake this the same day, let the dough rise until doubled in size, usually 60 to 90 minutes total, then proceed with the filling step and second proof. 8. Roll the dough into an 18-by-14-inch rectangle as evenly as you can, with the long edge facing you.

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