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Tag archives for bread

Warm soft cake with wild garlic-flavored cream cheese

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Warm soft cake with wild garlic-flavored cream cheese
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Recipe type: Bread
Author: Nadia Nygren, Grythytte akademi
Serves: 35 pcs
Ingredients
  • 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
Instructions
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.
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Swedish recipes

April 20, 2012

Rusks

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Photo: Christian Biller

Rusks
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Recipe type: Baking
Author: Sofia Hortlund & Nadia Nygren, Grythytte akademi
Serves: 25 pieces
Ingredients
  • 37,5 (1,3 oz) grams of butter
  • 125ml (2/3 cup) milk
  • 12,5g (7 dr) of yeast
  • 0,25 teaspoon salt
  • 3¾dl (1½ cups) flour
  • ½ teaspoon cardamom seeds or one tablespoon ground cardamom
  • 0,4dl (0,2 cup) granulated sugar
  • 0,25 teaspoon ammonium carbonate
Instructions
Dough:
  1. Melt the butter in a saucepan and add milk and cardamom.
  2. Heat to about 37°C/100°F.
  3. Crumble the yeast in a large bowl and add a little of the lukewarm milk.
  4. Dissolve yeast in milk while stirring.
  5. Add the remaining milk.
  6. Stir in salt, sugar, ammonium carbonate, and most of the flour.
  7. Knead the dough elastic and smooth, so it does not stick to the sides of the bowl.
  8. Cover and let rise for 30-40 minutes.
  9. Turn out dough onto a floured surface and knead until smooth and elastic with the remaining flour.
Rusks:
  1. Divide the dough into quarters and roll and shape each piece to a long roll or into buns.
  2. Place them on a greased pan or on a parchment-lined baking sheet.
  3. Cover and let the rolls or buns rise for about 30-40 minutes.
  4. Preheat the oven to 225°C/440°F.
  5. Bake the long rusks in the oven for 15-20 minutes or the rusk buns in the middle of the oven for about 10 minutes.
  6. Let cool completely on a rack.
  7. Cut lengths horizontally lengthwise and then into 3cm slices.
  8. Halve the cold buns.
  9. Add top and bottom rusks on two different plates, cut side up.
  10. Toast the rusks golden at 225°C/440°F, takes about 4 minutes.
  11. Reduce heat to 100°C/210°F and open the door and dry the rusks for 3-4 hours with the oven door slightly open.
 
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Swedish recipes

March 30, 2012

A Year’s Worth of Fun: things I am looking forward to in 2012 – Part 1

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Swedish winter is too long for me. It’s partly the dark and the cold; partly my refusal to cheerily embrace it and say things like. “ooh, we got up at seven on Sunday and went cross country skiing for 30 kilometers. It was wonderful.” Sundays are for getting up at 11 and eating too much. But mostly it’s the lack of local ingredients that gets me down. Yes, there are root vegetables and plenty of root vegetable and you can always find some root vegetables. You get the picture.

But right about now though, it feels like things start to change. Spring is firmly in the air and it’s this time of year when I start to think about the food year to come. Just like the Chinese one, the Swedish foodie year has no connection to January 1st. It starts today.

So in the spirit of all those tedious highlights of the year lists that newspapers insist on publishing, here comes the first part of my top 15 things I look forward to in 2012.

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Rob Hincks - Food

March 27, 2012

Meat Is Murdering Me: Now There’s a Turn Up

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Having read the news this week that a recent Harvard study concluded that eating too much red meat can increase your risk of death by 13% annually, I did the only sensible thing I could yesterday: went out and bought a kilo of braising steak. That’s chuck steak to my friends on the other side of the pond; högrev to you locals.

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Rob Hincks - Food

March 18, 2012

Cinnamon buns

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Photo: Fredrik Broman/imagebank.sweden.se

 

 

Cinnamon buns
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Recipe type: Baking
Author: Sofia Hortlund and Nadia Nygren, Grythytte akademi
Serves: 20 buns
Kanelbullar or cinnamon buns are a classic at Swedish coffee parties. During the golden age of home baking, such parties turned into orgies of sweet yeast breads, small cookies, cookies with fillings, pastries and cakes. This tradition lives on in Sweden. If you are invited to someone’s home for coffee, you always get a cinnamon bun, a cookie or a piece of cake with it. And at cafés, dainty little cookies continue to compete with all those supersized American muffins.
Ingredients
  • Wheat dough:
  • 25g (0,9 oz) yeast
  • 75g (2¾ oz) butter
  • 2,5dl (1¼ cups) milk
  • 1/2dl (¼ cup) granulated sugar
  • 1 pinch salt
  • 1 teaspoon ground cardamom
  • 7dl (3½ cups) wheat flour
  • Filling:
  • 100g (3½ oz) butter
  • 1dl (½ cup) sugar
  • 2 teaspoons cinnamon
  • Time 10 minutes
  • Glaze:
  • 1 egg
  • 2 tablespoons water
  • pearl sugar
  • Oven 250°C/480°F
Instructions
  1. Crumble the yeast in a bowl and stir in a few tablespoons of milk. Melt the butter and pour the milk on it. Add the rest of the ingredients and knead the dough in a dough mixer for 10–15 minutes. Let the dough rise while covered at room temperature for 30 minutes.
  2. Roll out the dough so it is about 3 mm (1/8 in) thick and 30 cm (12 in) wide. Spread the room-temperature butter on top. Make a mixture of sugar and cinnamon and sprinkle it over the dough. Roll the dough the long way and cut the roll into about 25 slices. Place them with the cut edge upward in paper molds. Place on a baking sheet and let rise under a towel for about 60 minutes or until the buns have doubled in size.
  3. Beat together the egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top. Bake in the oven for 6-8 minutes. Allow to cool on a rack.
 
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Swedish recipes

March 15, 2012