Pistagefylld vetelängd (Pistachio-Filled Sweet Bread)
Pistagefylld vetelängd translates to pistachio-filled wheat braid in English. It´s a delicious Swedish pastry that combines soft, cardamom-spiced dough with a rich, nutty pistachio filling. This braided loaf is served during special occasions or as an afternoon treat. With its golden-brown exterior, delicate sheen, and intricate pattern, it’s a showstopper that’s sure to impress friends and family alike. The careful balance of warm spices and creamy pistachio offers a unique twist on the traditional Swedish vetelängd.
In Sweden, vetelängd is a beloved type of pastry, known for its soft, cardamom-infused dough and braided shape. While the pistachio-filled vetelängd is a popular variation, there are several other delicious versions of vetelängd that can be found throughout Sweden, each with its own unique filling. A few of the most well-known are Cinnamon Vetelängd (Kanelvetelängd), Sugar and Butter Vetelängd (Smörvetelängd), Cardamom Vetelängd (Kardemummavetelängd) and so on.
Swedish Fika Culture
In Sweden, pistagefylld vetelängd isn’t just a special-occasion treat, it’s also a part of everyday Swedish life. You can find this delicious bread in most supermarkets across the country, where it’s often enjoyed during a traditional fika. Fika, which refers to a coffee break paired with something sweet, is an important part of Swedish culture. This tradition of enjoying coffee paired with something sweet is a cherished part of Swedish culture, and vetelängd, in its many variations, is a popular choice. Whether enjoyed at home, at work, or in a café, this aromatic pastry is the perfect accompaniment to a relaxing break with friends, family, or colleagues.
The Dough
The dough for pistagefylld vetelängd is the perfect blend of softness and lightness, thanks to the addition of cardamom and butter. Cardamom is a key ingredient in Swedish baking, giving the dough its signature fragrance and taste. It’s slightly sweet, but not overpowering, allowing the pistachio filling to shine. You knead the dough until it’s smooth, then let it rise before shaping it into a long braid.
The dough itself is simple to prepare but requires patience and attention. You can make it by hand or in a stand mixer, but the key is to knead it properly until it’s elastic and smooth. If you have time, letting it rise for a longer period will allow the flavours to develop more deeply. Once you’ve divided the dough into two equal parts, it’s ready for rolling out and filling.
The Pistachio Filling
The pistachio filling is what makes pistagefylld vetelängd so special. Made from finely ground pistachios, sugar, and butter, this filling is smooth and creamy, which pairs perfectly with the spiced dough. You spread it evenly over the rolled-out dough, adding richness and a pop of green colour that contrasts beautifully with the golden braid.
Pistachios are known for their natural sweetness and rich texture, which makes them a perfect filling for baked goods. The filling is also quite versatile – you can adjust the sweetness to your liking or even experiment with adding a touch of vanilla or lemon zest for a subtle twist. Once spread over the dough, the filling ensures that each bite of the braid is flavourful and moist.
Shaping the Braid: A Decorative Touch
One of the most distinctive features of pistagefylld vetelängd is its decorative braided shape. After rolling the dough with the pistachio filling, you carefully form it into a long braid. Then, using scissors, you make cuts along the top and gently pull the sections outward to reveal a beautiful, textured pattern. This not only makes the loaf look impressive but also allows for more surface area to become golden during baking.
The shaping process is simple but requires a little bit of care to ensure an even, decorative appearance. A visual guide can be very helpful if you’re new to this technique – refer to my YouTube video for a clear visual explanation. Once you’ve shaped the braid, you let it rise for a final 30 minutes before baking it.
The Final Touch: Simple Syrup for Shine and Moisture
After baking, pistagefylld vetelängd gets a final touch that enhances both its appearance and taste, a brush of simple syrup. While the bread is still warm, a thin layer of syrup is brushed over the surface to give it a glossy finish. This not only adds an extra layer of sweetness but also helps keep the bread moist for longer, ensuring that it stays fresh and tender even after it cools.
Pistagefylld vetelängd is the kind of pastry that’s perfect for any occasion, whether it’s a holiday celebration, a special gathering, or just a cozy afternoon with a cup of coffee or tea. Its beautiful presentation and irresistible flavour make it an excellent choice for impressing guests or simply enjoying with loved ones. Whether you’re an experienced baker or a beginner, this pastry is a delightful challenge that’s sure to be worth the effort.
Enjoy your fika with Toscabullar – the perfect sweet treat to share.
Pistagefylld vetelängd (Pistachio-Filled Sweet Bread)
Ingredients
Dough:
- 1 tbsp 7g instant dry yeast
- 1 cup 250 ml lukewarm milk
- 75 g butter room temperature
- ¼ cup 50 g granulated sugar
- ¼ tsp salt
- ½ tsp cardamom kernel crushed
- 3 cups 360 g all-purpose flour
Pistachio filling:
- 100 g unsalted pistachios
- 75 g butter room temperature
- ¼ cup 50 g granulated sugar
- 1 tsp vanilla extract or 1 tbsp vanilla sugar
- 1 egg white optional, for a creamier texture
- 1 tbsp milk or cream if needed
For brushing & topping:
- 1 egg yolk + 1 tbsp milk for brushing
- Chopped pistachios
- Pearl sugar optional
Simple syrup (optional):
- Equal parts of sugar and water
- 2 tablespoons water
- 2 tablespoons sugar
Instructions
Prepare the dough
- In the bowl of a stand mixer, combine the flour, salt, crushed cardamom kernels, sugar, and instant yeast.
- While the mixer is running on low speed, gradually pour in the lukewarm milk. Increase speed to medium and knead for about 5 minutes until the dough starts to develop elasticity.
- Incorporate the softened butter, one tablespoon at a time, allowing each addition to be fully mixed before adding more. Continue kneading until the dough is smooth and comes together, approximately another 5 minutes.
- If kneading by hand, double the kneading time to ensure proper gluten development.
- Using active dry yeast? If substituting instant yeast with active dry yeast, activate it first by dissolving it in lukewarm milk and letting it sit for 5–10 minutes, until it becomes foamy, before adding it to the dry ingredients.
- Cover the dough with a kitchen towel and let it rise for about 45-60 minutes or until doubled in size.
Make the pistachio filling
- In a food processor or blender, blend the pistachios with the sugar until you get a fine, sandy texture.
- Add the softened butter, vanilla extract and egg white (if using), and blend until the mixture forms a paste.
- Note: If the mixture is too thick, add a tablespoon of milk or cream for a creamier consistency. If the mixture is too thin, refrigerate for 5-10 minutes.
Shape the bread
- Once the dough has risen, divide it into two equal parts, each weighing approximately 365g. Keep one portion covered while working with the other to prevent drying out.
- On a lightly floured surface, roll the dough into a rectangle.
- Evenly spread half of the pistachio filling over the dough.
- Starting from the long side, roll the dough up tightly into a log. Transfer it to a baking sheet lined with parchment paper, seam side down.
- Using scissors, make cuts along the top of the roll, ensuring not to cut all the way through and gently move the cut sections outward in opposite directions to create a decorative pattern.
- Note: When making the cuts along the top, move the cut sections in opposite directions immediately after cutting to enhance the decorative pattern.
- For a visual guide on creating the decorative pattern, refer to my YouTube video.
- Take the second portion of dough and repeat the same steps—rolling it into a rectangle, spreading the remaining pistachio filling, rolling it up tightly, and placing it on the baking sheet.
- Cover the shaped dough loosely with a clean kitchen towel and let it rise for another 30 minutes before baking.
- Cover and let rise for another 30 minutes.
Simple syrup instructions:
- Heat the water and sugar in a small saucepan or microwave until the sugar dissolves.
- Stir well and let it cool before using.
Bake
- Preheat the oven to 200°C.
- Brush the bread with egg wash (egg yolk and a tablespoon of milk) and sprinkle with chopped pistachios and pearl sugar.
- Bake in the middle of the oven for about 15–20 minutes, or until golden brown.
- Once baked, while the vetelängd is still warm, brush it generously with simple syrup to give it a beautiful shine and enhance the flavour. It also helps lock in moisture, preventing the bread from drying out too quickly.
- Let cool slightly and enjoy this delicious Swedish pistachio-filled sweet bread!
Frequently Asked Questions
Pistagefylld vetelängd is a Swedish pastry made from soft, cardamom-spiced dough filled with a rich pistachio filling. It’s shaped into a braided loaf and often brushed with simple syrup after baking for a glossy, sweet finish.
Yes! While pistachios are traditional for this recipe, you can substitute them with other nuts like almonds, hazelnuts, or walnuts if you prefer. Just make sure to grind them finely to create a smooth filling.
You can use active dry yeast instead of instant yeast. If using active dry yeast, be sure to activate it first by dissolving it in warm milk for about 5–10 minutes until it becomes frothy before adding it to the rest of the ingredients.
Yes, you can prepare the dough in advance. After mixing, allow it to rise for the first time, then cover it and refrigerate overnight. The next day, let it come to room temperature before continuing with the shaping and filling steps.
Once baked, store your pistagefylld vetelängd in an airtight container at room temperature for up to 3 days. If you need to store it longer, you can freeze it after it cools completely. Just wrap it tightly in plastic wrap and place it in a freezer bag. To serve, thaw it at room temperature and warm it in the oven if desired.
Pistagefylld vetelängd pairs wonderfully with coffee, tea, or hot chocolate, making it a perfect choice for a Swedish fika. It also works well as a dessert after a meal, or simply as a sweet snack during the day.
Absolutely! If you don’t have a stand mixer, you can knead the dough by hand. Just be sure to knead for about 15–20 minutes, until the dough is smooth and elastic. This will take a bit more effort, but the results will be just as delicious.
To create the decorative pattern, use scissors to make diagonal cuts along the top of the braid after shaping it. Gently pull the cut sections outward in opposite directions. For a visual guide, refer to my YouTube video for a step-by-step explanation.
While brushing the bread with simple syrup adds a glossy finish and keeps the bread moist, you can skip it if you prefer a less sweet topping. However, it does enhance the flavour and appearance, so we recommend it for the best result.
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