Tag archives for baking

Christmas Traditions and Child Labour: a joyous seasonal mix

Today was (is) Lucia day in Sweden. It’s a major event for everyone, but particularly for people with children. Essentially it is a re-working of a pagan winter festival to let in a little good light to the evil darkness of winter. In its modern form, it’s a time to beckon in the Christmas season, hear your children sing and watch them line up in white nightdresses with candles on their heads. Read more » >>

Honey crisp bread

Photo: Jakob Fridholm/imagebank.sweden.se


Honey crisp bread
50 breads

This recipe was created by top Swedish pastry chef Magnus Johansson. Magnus Johansson has among other been in charge of the dessert at the Nobel Prize banquet for the last 11 years.
  • 30g (1 oz) fresh yeast
  • 8dl (3½ cups) milk
  • 400g (14 oz) honey
  • 200g (7 oz) rye sourdough
  • 900g (2 lbs) whole wheat flour
  • 500g (1,1 lbs) rye flour
  • 900g ( 2 lbs) wheat flour
  • 30g (1 oz) salt

Day 1:
  1. Crumble the yeast into a bowl and dissolve it with the milk.
  2. Mix in the honey and rye sourdough.
  3. Leave the mixture in the fridge over night.
Day 2:
  1. Add the salt and the remaining flour a little at the time and work into an elastic dough.
  2. Preheat the oven to 220°C/425°F.
  3. Turn the dough out on a lightly floured surface and roll out thinly. Cut out the “breaks”, or make into “rounds”, and put them on baking sheets lined with greaseproof paper.
  4. Bake in the centre of the oven for 3-4 minutes or until the bread bigin to color, turn them over and bake for another minute.

Warm soft cake with wild garlic-flavored cream cheese

Photo: Jakob Fridholm/imagebank.sweden.se


Warm soft cake with wild garlic-flavored cream cheese
35 pcs

Soft cake:
  • 1,5 liter (6½ cups) milk
  • 1 liter (4 cups) of water
  • 350g (12¼ oz) butter, melted and at room temperature (37°C/100°F)
  • 2½dl (1¼ cup) syrup
  • 2dl (1 cup) granulated sugar
  • 1,5 teaspoons salt
  • 125g (6 oz) of yeast
  • 1 bag of bread spice
  • 1 bag of rye flour (2kg/4,4 lbs)
  • 1 bag of wheat flour (2kg/4,4 lbs)
Cream cheese:
  • 1 liter (4 cups) of sour milk
  • 3dl (1½ cups) sour cream
  • 1 bunch of wild garlic, finely chopped
  • 1 lemon, zest
  • salt
  • black pepper

Soft cake:
  1. Mix milk, water, butter and bread spices, bring the liquid to reach room temperature (37°C/100°F).
  2. Crumble the yeast and dissolve in the milk mixture.
  3. Mix syrup, sugar, salt into milk mixture.
  4. Mix the rye and wheat flour in a bowl.
  5. Add the flour mixture into the other ingredients, a little at a time, and work into a smooth and elastic dough.
  6. Cover and let rise until doubled in size.
  7. Bake out the cakes and prick the cakes with a fork.
  8. Let rise under a cloth for 20 minutes.
  9. Bake in a oven or a wood oven, on a low oven rack at 225-250°C/440-480°F for 10 minutes.
Cream cheese:
  1. Heat slowly sour milk in a saucepan to 50°C/120°F.
  2. Remove the saucepan from heat and stir in sour cream.
  3. Put the pulp through a filter cloth or coffee filter.
  4. Set in the refrigerator and allow to drain for about 4 hours.
  5. Season the cream cheese with lemon zest, wild garlic, salt and pepper.

Carrot and walnut cake with cardamom frosting

Photo: Jakob Fridholm/imagebank.sweden.se


Carrot and walnut cake with cardamom frosting
Dessert, baking

  • 6dl (2¾ cups) carrots, finely grated
  • 2dl (1 cup) canola oil
  • 5dl (2¼ cups) wheat flour
  • 4 eggs
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla sugar
  • 4dl (1¾ cups) sugar
  • 2dl (1 cup) walnuts, chopped into small pieces
  • 120g (4¼ oz) cream cheese
  • 50g (1¾ oz) margarine
  • 4dl (1 ¾ cups) confectioner’s sugar
  • cardamom
  • Oven: 175°C/350°F Time: 40 minutes

  1. Grate carrots.
  2. Beat eggs and sugar fluffy and add the remaining ingredients.
  3. Bake the cake in a greased pan on a low oven rack.
  4. Mix together the ingredients for the frosting.
  5. Spread the frosting on the cake when it’s cold.
  6. Arrange as shown.

Blueberry and vanilla filled sugar bun

Photo: Jakob Fridholm/imagebank.sweden.se


Blueberry and vanilla filled sugar bun

  • 1dl (½ cup) milk
  • 12g (7 dr) yeast
  • 37,5g (1,3 oz) butter
  • 1.5 tablespoons sugar
  • 1 egg
  • 4 dl (2 cups) wheat flour
Vanilla and blueberry filling:
  • 5dl (2½ cups) milk
  • 1 vanilla pod
  • 1,5dl (¾ cup) granulated sugar
  • 7 egg yolks
  • 1,5dl (¾ cup) cornstarch
  • 50g (1¾ oz) softened butter
  • blueberries
  • Oven: 250°C/480°F

  1. Heat the milk to 37°C/100°F. Dissolve yeast in some of the milk.
  2. Stir fat and sugar until smooth in a large bowl. Add the egg, yeast and the rest of the liquid. Work in the flour to a smooth dough.
  3. Let rise until almost double in size.
Vanilla and blueberry filling:
  1. Split vanilla pod lengthwise and scrape out the seeds. Add both the pod and seeds in a pot along with the milk. Bring milk to the boil.
  2. Beat granulated sugar, egg yolks and cornstarch airy.
  3. Turn over the hot milk while whipping.
  4. Pour mixture into pan and heat gently while whipping. Do not let it boil! As soon as mixture begins to thicken, pour quickly into a cold bowl.
  5. Add the butter, let melt and let the vanilla cream cool. Remove the vanilla pod
  6. Season with blueberries.
  1. Roll out the dough into a large squared shape. Form into round cakes, about 9 cm in diameter.
  2. Add a dollop of cream on each cake. Pinch rolls into small bundles.
  3. Place them, seam-side down on a greased baking tray or on a baking sheet. Let them rise until doubled.
  4. Brush the baked buns with melted butter and turn them immediately in powdered sugar.
  5. Place them on the center oven rack and bake for 10 minutes at 250°C/480°F.