Swedish Recipes
Swedish Recipes
 

Traditional Swedish Recipes

Swedish food tends to be influenced by the seasons with the spicing, and cooking, often reflecting the storage needs of the peasant communitieis of old, as in the case of pickled  herring, freshly salted or smoked meat, or dairy products that have been curdled, boiled or left to mature. 

The following recipes are a taste of what you might enjoy when you visit Sweden - or why not try them at home!


Saffransbullar and Pepparkakor

Saffransbullar and Pepparkakor

Saffransbullar (Saffron Buns)

Pepparkakor (Gingersnaps)

Ingredients

200g Brown Sugar
200g white sugar
200g dark corn Syrup
150ml water
300g butter
2 tbs ground cinnamon
2 tbs ground ginger
1 tbs baking soda
0.9-1kg flour
 

Preparation:

Heat the brown sugar, white sugar, corn syrup and water in a pot.

Add the butter and let it melt.

Stir and let cool slightly, then blend in the spices and baking soda.

Then mix in the flour to a smooth consistency.

Sprinkle a little flour on top and put the dough out to cool, preferably overnight.

Take the dough and knead it smooth on a baking table, adding more flour if desired.

Roll it thin and cut into shapes, using the desired cookie cutters.

Bake in the oven (180C) for 8-10 minutes.

Let the gingersnaps cool on a baking sheet.

 

 

Ingredients

25 BUNS:
3g saffron threads
50g yeast
200g sugar
300ml milk
1 egg
150-200g butter
1 tsp salt
750g flour
100g raisins

GLAZE:
1 egg
2 tbs water

 

Preparation:

Grind the saffron along with a cube of sugar, using mortar and pestle. (For those that think ahead: drip a little cognac on top, and let stand a few days)

Crumble the yeast in a bowl and stir a few tablespoons of milk.

Melt the butter and pour on the milk.

Add the rest of the ingredients, except the raisins, and knead the dough in a dough mixer for 10 minutes.

Carefully mix in most of the raisins, cover the dough and let it rise for 30 minutes at room temperature.

Divide the dough into 25 pieces and roll the buns in an oblong shape, about 10cm long.

Cover them and let rest for 10 minutes, then roll them twice as long and twist the ends of each bun in the opposite direction to form a sort of figure 8.

Put one raisin in the middle of each half figure 8.

Place on a greased baking sheet and let rise under a towel for about 90 minutes, or until the buns have doubled in size.

Bake in the oven (220C) for 5 minutes.

Beat together the egg and water, brush the mixture on the buns.

Allow to cool on the baking sheet.


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