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
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. ...