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 (2 tbsp) 50 g durum wheat flour (durumvetemjöl) (0.8 dl) 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. Notes Make it vegan: Swap the honey for maple or agave syrup. ...

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. ...