All posts tagged: Swedish

Crispy Rye Bread

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Week 52 – 2020 This is another post from the series “I tried something new this week”. Lately I have been watching some cooking shows and have been inspired to bake more. I like crispy bread because you can use it for canapés or for breakfast, it’s very simple to make and delicious. I am going to share with you a super simple rye crispy bread recipe. I used a Swedish sifted rye flour but you can use any rye flour, you can even mix it with barley flour if you like to use that in baking. Ingredients 25g fresh yeast / 12g dry yeast 1 teaspoon salt 250ml lukewarm milk 5dl rye flour Method Mix the yeast with the lukewarm milk in a bowl and when the mixture is smooth add the salt and the flour. Then use a hand mixer to make the dough. After the dough is mixed divide it in 10 equal parts. Each part should be around the size of an egg. Leave the dough under a tea towel for …

Swedish Saffron Buns (Lussebullar)

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Week 48 – 2020 This is another post from the series “I tried something new this week”. Sunday blues are even more real in lockdown, in late November. Friends and family are far away and the overcast skies make it seem like it’s always 4pm on a winter day. Now more than ever it’s time to bring warm light and winter smells into the flat! In Sweden the Lussebullar are eaten throughout the Advent. The first Sunday of Advent is today, so we lit the first advent candle and started baking! We found a recipe online and we adapted it a little bit to what we had in the home so I am going to share it here. The recipe will yield around 30 buns. Ingredients Dough: 3 x 8g dry yeast sachets 6dl milk 2 sachets of saffron 150g butter 2 dl sugar 1 egg 1/2 teaspoons salt 16 dl wheat flour For spreading on top and garnishing: 1 egg sultanas Method: Add the yeast and saffron to a bowl, with the melted butter and the milk warmed to the …

Lingonberry Jam

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There are a few types of lingonberry jam: light jam, dark jam, jelly – made only of juices and raw jam. This recipe is for the light jam which takes only 15 minutes to cook. Ingredients 2 kg lingonberries (aprox. 3 litres) 3-4 dl water 1/2 kg sugar Directions Clean and wash the berries. Put them into a pot with water. Heat them up slowly and let them simmer for 15 minutes. Remove the pot from the heat and then add the sugar. Stir slowly from time to time until the sugar blends into the jam. Skim the foam and pour the pot content into pre-warmed jars. Enjoy!