Traditional Swedish rolls made with vört (a sweet malt drink), raisins, and bread syrup. Perfect for the holidays.
Ingredients
- 6 g fresh yeast
- 500 g water (5 dl)
- 1 tsp salt
- 2 tbsp rapeseed or olive oil (30 ml)
- 100-150 ml liquid vört (1 packet vört mix, spice bag 75 g according to recipe)
- 90 g raisins (1.5 dl)
- 120 g graham flour (grahammjöl) (2 dl)
- 480 g wheat flour (8 dl)
- 70 g bread syrup (brödsirap) (0.5 dl)
Instructions
Make the dough: Crumble the yeast into the cold water in a bowl until the yeast has dissolved. Mix in salt, oil, and vört mix, stir thoroughly. Add raisins and stir in the graham flour (grahammjöl). Then add the wheat flour, the dough should be quite loose. NOTE! I’ve received some comments on this and it seems that several have gotten a bit too loose dough after fermentation (hence I’ve changed the recipe to say 400-700 ml, instead of just 400 ml as it can vary a bit depending on the quality of wheat flour, etc.). So you’ll have to experiment here. The dough should be loose but not runny! More like a batter, and it shouldn’t be so firm that you can knead it.
When you’ve achieved the desired consistency: Sprinkle a little flour over and cover the bowl with plastic wrap or a towel. Place in the fridge. Let stand there for about 10-12 hours.
On baking day: Place a tray at the bottom of the oven and heat to 275°C (or 250°C if that’s your oven’s max). Take the dough out of the fridge and place on a floured surface. Spread out the dough and roll into a long “sausage”. Don’t knead. Divide the dough into 10 parts. Place on a tray with parchment paper.
When the oven is hot: Place the tray with the rolls in the middle of the oven. Take a glass with a few tablespoons of water and throw it onto the lower tray (the steam from the water makes the rolls get a crispy surface). Close the door immediately. Let the rolls bake for about 10-12 minutes or until they are golden brown. Take out and let cool on a rack.
Note: Test-baked Christmas 2025.
Variants (untested)
It should be possible to make something similar using a base from “Honey Squares with Durum Wheat”. Advantages: fermentation at room temperature and uses dry yeast.
Quantity: 8 rolls | Time: about 14 hours (including 12–14 hours fermentation)
Ingredients
- 250 g cold water (2.5 dl)
- ½ tsp dry yeast
- 1 tsp salt
- 60 g raisins (1 dl)
- 400 g special wheat flour (vetemjöl special) (7 dl)
- 1 packet vört mix, spice bag (if liquid vört is used, adjust water volume or add a little more flour)
- 70 g bread syrup (brödsirap) (0.5 dl)
Instructions
- Weigh up the water in a bowl and stir the yeast into it. Weigh all other ingredients, pour straight from the package and zero the scale between each ingredient to save on dishes.
- Mix the ingredients by hand using a spoon, spatula, or dough scraper. You can run the dough in a mixer, but it’s not necessary. The important thing is that everything is mixed thoroughly. Make sure no flour is left dry and unmixed.
- Let the dough rest at room temperature in a bowl covered with plastic for 12–14 hours.
- Set the oven to 230–250°C, convection.
- Place a tray in the middle of the oven and place another tray at the very bottom of the oven (it will protect the oven when you later throw water into it).
- Tip the dough out onto a surface floured with durum wheat.
- Stretch the dough into a rectangle. Divide it first lengthwise so you get 2 long narrow pieces. Divide each piece into 4, so you get 8 rolls.
- Take out a piece of parchment paper and place the rolls on it. Dust lightly on top if you want.
- Remove the tray when the oven is hot, and pull the parchment paper with the rolls onto the hot tray.
- Bake the rolls in the middle of the oven for 12–13 minutes. Let cool slightly before cutting into them.
Source: Portionen under tian, https://undertian.com/recept/kalljast-vortbrod-eller-frallor/