Skorpor - Swedish Rusks
From umeboshi 14 years ago
- 3 hours to make
- Serves 1 kg
This is a traditional Swedish treat, often eaten with a cup of tea or coffee. You can eat them as they are or serve with butter and jam or cheese. You can also make them without cardamon, but they are much nicer with :)
Ingredients
- 2 sachets of dry yeast shopping list
- 200 g butter shopping list
- 5 dl / 2 cups milk shopping list
- ½ tsp salt shopping list
- 2 dl / 0.8 cup sugar shopping list
- 1-2 tbsp ground cardamon shopping list
- 17 dl / 7.2 cups flour shopping list
How to make it
- Melt the butter,add the milk and heat to 40°C / 104°F. Blend in the dry yeast. Add salt, sugar and cardamon.
- Add most of the flour and work to a smooth dough. Let it rise for about 20 minutes.
- Put the dough on a floured table, knead it and make little round balls. Put them on a baking sheet/baking tray and let them rise about 40 minutes.
- Bake in the oven (set at 225°C / 425°F) for about 8-10 minutes. Let them cool on a wire tray.
- Split the buns in half with a knife or with a fork and put them on baking trays, cut side up. Roast the buns until slightly browned in a 200°C / 400°F oven for about 10 minutes.
- Put all the rusks on a baking tray and let them dry in a 100°C / 220°F oven for at least 1 hour or over night (turn the heat off) with the oven door slightly open.
- Store in an airproof box.
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