Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats by Anna Brones, Johanna Kindvall Page B
Authors: Anna Brones, Johanna Kindvall
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you might be thinking of typical British scones, the Swedish version is a bit more like soda bread. Because it’s easy to bake and comes together in very little time, it’s a wonderful recipe when you want the taste of home-baked goods to go with your morning coffee but don’t want to stand in the kitchen too long. Caraway is often used in Swedish breads and rolls, and in this version, paired with sunflower seeds, it gives just enough of a savory bite. Serve with butter and Fig Preserves or Queen’s Jam . To make like a true Swede, pair the jam with a slice of cheese.
1 teaspoon whole caraway seeds
3 tablespoons raw sunflower seeds
2¾ cups (13.75 ounces, 390 grams) all-purpose flour
1½ teaspoons baking powder
1 teaspoon salt
5 tablespoons (2.5 ounces, 71 grams) unsalted butter
1 cup (240 milliliters) milk
Preheat the oven to 480°F (250°C). Grease a baking sheet or line it with parchment paper or a silicone baking mat.
Toast the caraway seeds and the sunflower seeds together in a frying pan over medium heat. When the seeds start to color and have a nice aroma, turn off the heat and remove them immediately from the pan. Place the seeds in a bowl and let them cool for a few minutes.
Sift the flour together with the baking powder and salt. Add the butter in small pieces and work together with your fingertips until the dough resembles acoarse meal. Mix in the seeds; then stir in the milk and mix together quickly to get a semisticky dough. Don’t knead the dough.
Divide the dough into 2 equal parts and shape them into 6-inch (15-centimeter) rounds. Place the two rounds 2 inches apart on the baking sheet and, using a knife, score into quarters, cutting only part way through the dough. Poke a pattern into the top of the scones with a fork. Bake for 20 to 25 minutes, until the scones are a light golden brown. Remove from the oven and let cool slightly before breaking along the scored lines into quarters. Serve warm.
pannkakor
SWEDISH PANCAKES
makes 16 to 20 pancakes, enough for 4 people
Much like crepes, Swedish pancakes are thin and delicate. They fry up easily in any frying pan, which makes them a common lunch item at home and at schools. They are typically served spread with jam and sprinkled with granulated sugar, then rolled up. Unless you’re very hungry, you might be hard pressed to eat more than 4 pancakes, but that’s a good thing: leftovers can be taken along as a snack on an outing. For a more decadent treat, serve them with heavy whipped cream.
pancakes
3 tablespoons (1.5 ounces, 43 grams) unsalted butter, plus more for frying
3 eggs
2½ cups (600 milliliters) milk
1 cup (5 ounces, 142 grams) all-purpose flour
½ teaspoon salt
topping
Jam
In a small saucepan, melt the butter. Remove from the heat and set aside to cool.
In a bowl, whisk together the eggs and half of the milk. Stir in the flour and salt and mix well. Pour in the rest of the milk and the slightly cooled butter and mix until you get a smooth, liquid batter.
You want to fry these pancakes fairly hot, so heat a cast-iron frying pan or nonstick skillet over medium-high heat. Put in a teaspoon or two of butter. When the butter has melted, pour in ⅛ to ⅓ cup (30 to 80 milliliters) of batter, depending on how large you want your pancakes and the size of your frying pan. Keep in mind that Swedish pancakes are meant to be very thin, almost like crepes, so make sure the batterspreads out evenly in the pan. You can also tilt the pan a bit in order to cover the whole surface with batter. Cook until the pancake has set and the sides begin to pull away from the pan, just a couple of minutes per side. To double-check that they are ready to flip, pull up a side of the pancake; it should be a very light golden brown.
Serve immediately with jam or a sprinkle of granulated sugar.
Store extras in an airtight container in the refrigerator.
kumminskorpor
CARAWAY CRISPS
makes about 40 crisps
Skorpor are a favorite in the Swedish
1 teaspoon whole caraway seeds
3 tablespoons raw sunflower seeds
2¾ cups (13.75 ounces, 390 grams) all-purpose flour
1½ teaspoons baking powder
1 teaspoon salt
5 tablespoons (2.5 ounces, 71 grams) unsalted butter
1 cup (240 milliliters) milk
Preheat the oven to 480°F (250°C). Grease a baking sheet or line it with parchment paper or a silicone baking mat.
Toast the caraway seeds and the sunflower seeds together in a frying pan over medium heat. When the seeds start to color and have a nice aroma, turn off the heat and remove them immediately from the pan. Place the seeds in a bowl and let them cool for a few minutes.
Sift the flour together with the baking powder and salt. Add the butter in small pieces and work together with your fingertips until the dough resembles acoarse meal. Mix in the seeds; then stir in the milk and mix together quickly to get a semisticky dough. Don’t knead the dough.
Divide the dough into 2 equal parts and shape them into 6-inch (15-centimeter) rounds. Place the two rounds 2 inches apart on the baking sheet and, using a knife, score into quarters, cutting only part way through the dough. Poke a pattern into the top of the scones with a fork. Bake for 20 to 25 minutes, until the scones are a light golden brown. Remove from the oven and let cool slightly before breaking along the scored lines into quarters. Serve warm.
pannkakor
SWEDISH PANCAKES
makes 16 to 20 pancakes, enough for 4 people
Much like crepes, Swedish pancakes are thin and delicate. They fry up easily in any frying pan, which makes them a common lunch item at home and at schools. They are typically served spread with jam and sprinkled with granulated sugar, then rolled up. Unless you’re very hungry, you might be hard pressed to eat more than 4 pancakes, but that’s a good thing: leftovers can be taken along as a snack on an outing. For a more decadent treat, serve them with heavy whipped cream.
pancakes
3 tablespoons (1.5 ounces, 43 grams) unsalted butter, plus more for frying
3 eggs
2½ cups (600 milliliters) milk
1 cup (5 ounces, 142 grams) all-purpose flour
½ teaspoon salt
topping
Jam
In a small saucepan, melt the butter. Remove from the heat and set aside to cool.
In a bowl, whisk together the eggs and half of the milk. Stir in the flour and salt and mix well. Pour in the rest of the milk and the slightly cooled butter and mix until you get a smooth, liquid batter.
You want to fry these pancakes fairly hot, so heat a cast-iron frying pan or nonstick skillet over medium-high heat. Put in a teaspoon or two of butter. When the butter has melted, pour in ⅛ to ⅓ cup (30 to 80 milliliters) of batter, depending on how large you want your pancakes and the size of your frying pan. Keep in mind that Swedish pancakes are meant to be very thin, almost like crepes, so make sure the batterspreads out evenly in the pan. You can also tilt the pan a bit in order to cover the whole surface with batter. Cook until the pancake has set and the sides begin to pull away from the pan, just a couple of minutes per side. To double-check that they are ready to flip, pull up a side of the pancake; it should be a very light golden brown.
Serve immediately with jam or a sprinkle of granulated sugar.
Store extras in an airtight container in the refrigerator.
kumminskorpor
CARAWAY CRISPS
makes about 40 crisps
Skorpor are a favorite in the Swedish
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