Sweden (2/7/11)
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Recipes contributed by Patti Christianson.
(Find more Swedish recipes here.) Fika: both a noun and a verb for coffee-loving Swedes. It can mean a coffee break or the act of getting together with friends for coffee and sweet treats, such as the ones featured in the following recipes. The word "fika" evolved from early back slang, where the syllables of a word were reversed. Thus, kaffi (coffee) became fika. Click here to download these recipes. Want to try more Swedish recipes? Click here for the archive from our program in 2012. |
Kladdkaka
Ingredients:
10 T. melted butter
1 1/3 c. sugar
2 large eggs
1 tsp. vanilla extract
2/3 c. all purpose flour
4 T. cocoa
Method:
Preheat oven to 400°.
Butter and dust with cocoa (or fine bread crumbs) a 9” springform pan or tart pan with removable bottom.
Stir together melted butter, sugar, and eggs.
Add cocoa, vanilla, and flour.
Turn into prepared pan.
Bake in 400° oven for 15-25 minutes.
Kladdkaka should be crusty on the outside and sticky on the inside.
Serves 16.
10 T. melted butter
1 1/3 c. sugar
2 large eggs
1 tsp. vanilla extract
2/3 c. all purpose flour
4 T. cocoa
Method:
Preheat oven to 400°.
Butter and dust with cocoa (or fine bread crumbs) a 9” springform pan or tart pan with removable bottom.
Stir together melted butter, sugar, and eggs.
Add cocoa, vanilla, and flour.
Turn into prepared pan.
Bake in 400° oven for 15-25 minutes.
Kladdkaka should be crusty on the outside and sticky on the inside.
Serves 16.
Basic Yeast Dough
This basic yeast dough can be modified according to the following recipes to yield a variety of Swedish coffee breads.
Ingredients:
1 stick unsalted butter
1 cup milk
¼ cup water
3 ¾ cup all purpose flour
2 large eggs
1 cup granulated sugar
2 Tbsp. yeast
Method:
Scald milk. Add butter to scalded milk. Allow to cool.
Meanwhile, dissolve yeast in lukewarm water. When butter has melted and milk/butter mixture is lukewarm, whisk into dissolved yeast and add sugar (*for Semlor or Cardamom buns, add 1 Tbsp. ground cardamom; for Lucia buns, add 1/2-1 tsp. saffron).
Stir in flour one cup at a time. After 1 cup, add 1 egg and beat, then continue to add flour.
Oil bowl and turn dough to coat with oil.
Allow dough to rise and double in bulk (50-60 minutes).
Ingredients:
1 stick unsalted butter
1 cup milk
¼ cup water
3 ¾ cup all purpose flour
2 large eggs
1 cup granulated sugar
2 Tbsp. yeast
Method:
Scald milk. Add butter to scalded milk. Allow to cool.
Meanwhile, dissolve yeast in lukewarm water. When butter has melted and milk/butter mixture is lukewarm, whisk into dissolved yeast and add sugar (*for Semlor or Cardamom buns, add 1 Tbsp. ground cardamom; for Lucia buns, add 1/2-1 tsp. saffron).
Stir in flour one cup at a time. After 1 cup, add 1 egg and beat, then continue to add flour.
Oil bowl and turn dough to coat with oil.
Allow dough to rise and double in bulk (50-60 minutes).
Braid
Divide dough into three equal parts. Shape each into a rope 12” long. Braid and place braid on oiled baking sheet. Cover and let rise till double in bulk, about 45 minutes. Brush with beaten egg mixed with 1 T. water. Sprinkle with chopped almonds and sugar. Bake in moderate oven (375°) for 25-30 minutes. Cover and allow to cool on rack.
Cinnamon Buns
Enjoy at fika anytime, but especially on October 4.
Prepare dough as above, but after initial rising, shape by rolling dough into 24”x10” square. Spread thin layer of soft butter over dough. Sprinkle with 1 T. cinnamon mixed with 1/3 cup sugar. Roll up like a carpet. Cut roll into 1” slices, placing each in a cup cake paper and then on a baking sheet. Allow to double in bulk (about 30 minutes). Bake in very hot oven (457°) for 8-10 minutes.
Prepare dough as above, but after initial rising, shape by rolling dough into 24”x10” square. Spread thin layer of soft butter over dough. Sprinkle with 1 T. cinnamon mixed with 1/3 cup sugar. Roll up like a carpet. Cut roll into 1” slices, placing each in a cup cake paper and then on a baking sheet. Allow to double in bulk (about 30 minutes). Bake in very hot oven (457°) for 8-10 minutes.
Cardamom Buns or Semlor
*add 1 T. ground cardamom with the sugar when making basic dough
After initial rising, shape into 12 buns for large buns, 24 for medium buns, or 36 for mini-buns.
Place buns on oiled baking sheet, cover with towel and let rise till doubled in bulk, about 30 minutes.
Bake in hot oven (425°) for 8-12 minutes, till golden brown.
For Semlor
Allow cardamom buns to cool covered on rack while preparing almond paste filling.
Place in mixing bowl:
½ cup almond paste
½ tsp. almond extract
1 cup powdered sugar
1/3 cup milk
Cut off tops of cooled cardamom buns. With a fork, hollow out centers. Put these crumbs into bowl with almond paste filling and mix until smooth.
Fill buns with almond paste filling and dollop with whipped cream.
Replace tops of buns, and garnish with a sprinkling of powdered sugar.
Serve as is or in bowls of warm milk.
Enjoy anytime at fika, but traditionally during lent and at Easter.
After initial rising, shape into 12 buns for large buns, 24 for medium buns, or 36 for mini-buns.
Place buns on oiled baking sheet, cover with towel and let rise till doubled in bulk, about 30 minutes.
Bake in hot oven (425°) for 8-12 minutes, till golden brown.
For Semlor
Allow cardamom buns to cool covered on rack while preparing almond paste filling.
Place in mixing bowl:
½ cup almond paste
½ tsp. almond extract
1 cup powdered sugar
1/3 cup milk
Cut off tops of cooled cardamom buns. With a fork, hollow out centers. Put these crumbs into bowl with almond paste filling and mix until smooth.
Fill buns with almond paste filling and dollop with whipped cream.
Replace tops of buns, and garnish with a sprinkling of powdered sugar.
Serve as is or in bowls of warm milk.
Enjoy anytime at fika, but traditionally during lent and at Easter.
Lucia Buns
Lucia buns are traditionally eaten only at Christmas time, from Lucia Day (December 13) till Knut’s Day (January 13).
*add ½-1 tsp. saffron with the sugar when making basic dough
After initial rising, shape dough into 8” ropes, then curl each into an “S” shape. Stud each curl with ½ raisin. Place on oiled baking sheet. Allow to rise 30 minutes to double in bulk. Brush with beaten egg mixed with 1 T water. Bake in very hot oven (450°) for 8-10 minutes.
Makes 1 ½ dozen large buns, 2 doz. medium buns, or 3 doz. mini buns.
*add ½-1 tsp. saffron with the sugar when making basic dough
After initial rising, shape dough into 8” ropes, then curl each into an “S” shape. Stud each curl with ½ raisin. Place on oiled baking sheet. Allow to rise 30 minutes to double in bulk. Brush with beaten egg mixed with 1 T water. Bake in very hot oven (450°) for 8-10 minutes.
Makes 1 ½ dozen large buns, 2 doz. medium buns, or 3 doz. mini buns.