Sweet

I used to run a cafe during summers when I was a kid in an old chapel. In other words, serving classic “Kyrkkaffe” and “Fika”. These Cinnamon buns were always very popular. Ingredients Dough 200 g butter 500 ml milk (5 dl) 2 eggs 1 packet (50 g) fresh yeast for sweet doughs 1 tsp salt (5 ml) 150 ml sugar (1.5 dl) 3 tsp baking powder (15 ml) 900-1000 g wheat flour (just under 1 kg) Filling 100 g butter, softened 200 ml sugar (2 dl) 1 tbsp ground cardamom (15 ml) After Baking melted butter for brushing pearl sugar or granulated sugar for coating Instructions Melt the butter. Mix it with the milk and let the mixture cool to lukewarm (finger-warm, about 37°C). In a stand mixer or large bowl, mix eggs and crumbled yeast with a splash of the milk mixture. Add salt, sugar, baking powder, and flour. Work the dough together until smooth and elastic. Cover and let rise until doubled in size, about 30-45 minutes. Turn dough out onto a floured surface and roll into a large rectangle. Mix softened butter with sugar for the filling. Spread the butter-sugar mixture evenly over the dough (you might not need all of it - too much makes the buns slightly greasy). Sprinkle a thin, even layer of cardamom over the filling (about 1 tbsp total). Roll up the dough tightly from the long side. Cut the roll into slices (about 2 cm thick) and place them on baking sheets lined with parchment paper. Cover and let rise for about 20-30 minutes. Preheat oven to 250°C (480°F). Bake until the buns have a nice golden color, about 8-12 minutes. Watch them carefully as they bake quickly at this high temperature. As soon as they come out of the oven, brush with melted butter and dip or sprinkle generously with sugar. Notes High temperature: The 250°C baking temperature is traditional for Swedish buns and gives them their characteristic texture - soft inside with a slightly caramelized exterior. Watch them carefully. ...

Sweet rolls with honey and durum wheat, perfect for breakfast with cheese or jam. Ingredients 250 g cold water (2.5 dl) ½ tsp dry yeast 1 tsp salt 30 g honey 50 g durum wheat flour (durumvetemjöl) (83 ml) 350 g special wheat flour (vetemjöl special) (6 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: Maria Blohm, Långjäst och lättbakat ...

⚠️ 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. ...

⚠️ 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. ...