Scandinavian

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Simple light fruit bread that was often found on the Westman/Sundin Christmas table. Ingredients 250 g dried apricots 25 g fresh yeast 4 tbsp honey (60 ml) 3 tbsp oil (45 ml) 150 g special wheat flour (vetemjöl special) (2.5 dl) 50 g rye flour (rågmjöl) (1 dl) 40 g graham flour (grahammjöl) (67 ml) 300 g wheat flour (5 dl) 1.5 tsp cinnamon 1 tbsp vanilla 100 g blanched almonds 100 g walnuts 400 g water (4 dl) Instructions Bake at 200°C (392°F) for 45 minutes. Notes About the flour: The original recipe called for a four grain flour mix (fyrkorns­mjölmix) containing wheat 61%, barley 13%, rye 13%, oat 9%, plus scalded rye, rye sourdough powder 1%, malt flour, and flour treatment agent (ascorbic acid). The ingredient list above uses a simplified substitute with the flours we keep on hand. ...

Ingredients 400 ml frozen lingonberries (lingon) (4 dl) 50 ml sugar (50 g / 0.5 dl) Instructions Fill a jar with frozen lingonberries (lingon) and sugar. Let the lingonberries (lingon) thaw at room temperature. Stir occasionally until the sugar has dissolved and the lingonberries (lingon) have become juicy. Store in the refrigerator. Source: Unknown

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Traditional Swedish Lent buns with cardamom, filled with almond paste and whipped cream. They’re also excellent to eat as a plain bun with coffee. Ingredients Buns 300 g cold milk (3 dl) 1 tsp dry yeast ½ tsp salt 1 tbsp cardamom (kardemumma) 100 g granulated sugar 150 g room temperature butter 600 g special wheat flour (vetemjöl special) (10 dl) 1 egg for brushing Filling 100 g sweet almonds 100 g powdered sugar 1 tsp vanilla sugar 1 pinch salt 2 tbsp cold water 500 ml heavy cream (5 dl) Instructions Buns Weigh up the milk 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. Knead the dough in a stand mixer for 5 minutes on the lowest speed. If you knead by hand, double the time. Be careful not to add more flour to the dough than the recipe indicates. Cover the bowl with plastic, and let the dough rest for 12–14 hours at room temperature. Turn the dough out onto a lightly floured surface, and divide it into 10 parts weighing 110–120 g each. Roll them round, and place them on a tray lined with parchment paper. Place a towel on top and cover with plastic wrap or a large plastic bag. Let the buns rise for 1½ hours at room temperature. Heat the oven to 230°C, convection. Brush the buns with whisked egg. Bake them in the middle of the oven for 10–12 minutes. Let cool if you’re going to make semlor from them. Filling Place sweet almonds, powdered sugar, vanilla sugar, and salt in a food processor, and run them until the almonds have become a fine powder. Then add the water and run again until you have a loose almond paste. Cut a lid on each bun. Hollow out the buns a little and fill them with the almond paste. Whip the cream and distribute over the buns. Press the lid back on, and optionally dust with powdered sugar. Source: Maria Blohm, Långjäst och lättbakat ...

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. ...