- 1 stick (100 g) butter
- 2 cups (5 dl) milk
- 2 tsp instant yeast, or 25 g fresh yeast
- 4 1/2 – 5 cups (11 – 12 dl) all-purpose or bread flour (reserve 1 cup (2.5 dl) for kneading)
- 2 tbsp sugar
- 2 tsp salt
Melt the butter, then add milk and heat until lukewarm. Stir in fresh yeast, if used. Mix with dry ingredients and knead for at least 10 minutes. Add flour as needed. Cover with plastic or a lid and allow to rise until at least double the size, 1 1/2 – 2 hours. Roll the dough to 1/3 inch (8 mm) thickness and cut out 4 1/2 inch (11 – 12 cm) circles. Transfer to a lined baking sheet and prick all over with a fork or docker. Cover and prove for about 10 minutes. Meanwhile, set the oven to 450°F (230°C) and add a baking stone if available. Bake until light brown, about 6 minutes. Spray or brush lightly with water when hot out of the oven, then allow to cool on a rack under a clean towel.
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A wonderful local bakery just closed. We used to buy what they called Swedish rolls which were rectangular,, flat and opened up so you could use them for sandwiches. Do you think your Tea Cakes could be split horizontally and used for sandwiches?
Since I’m not sure about the flavor of these Swedish rolls, I’ll try to describe the difference between the three sandwich breads I have here on the blog: Tekakor are very soft and pillowy but not very sweet, Hönökaka is a little sweeter and Rågkakor have a distinct “Northern Sweden” flavor from the bread spices.
French and Italian bread is very popular in Sweden too, so maybe the rolls were some version of French rolls or Ciabatta? The difference would be the crispy crust, which the sandwich breads I described don’t have (in fact you soften them even more by spraying with water when they come out of the oven).
Of course you can make the tea cakes a little thicker to make them easier to slice, just remember to bake a few minutes longer at a slightly lower temperature (maybe 400-425°F/200-210°C). Good luck!!
I haven’t tried it yet, but am going to try it.
2 cups are NOT 500ml 1 cup is 236 ml or 2,36 dl
You are absolutely right, the volumes and weights do not match. However, you will get the same result if you use the metric amounts listed (such as 5 dl milk instead of 4.73 dl).
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I made these today and found I need to bake longer than 6 min, more like 9 min.
Growing up in Sweden there was this old lady making these and selling them to the school kids. I remember sneaking off the school ground and buying one for 10 ore. She put icing on the , delicious.
I made these today and found I need to bake longer than 6 min, more like 9 min.
Growing up in Sweden there was this old lady making these and selling them to the school kids. I remember sneaking off the school ground and buying one for 10 ore. She put icing on them, delicious.
Hi Lisa!
Icing sounds delicious. I only ever had them as open-faced sandwiches.
About the baking time, it depends a lot on the size and shape of the bread and perhaps also the oven.
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