SWEDISH FOOD RECIPE RECIPES

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SWEDISH KROPPKAKOR RECIPE - FOOD.COM



Swedish Kroppkakor Recipe - Food.com image

Kroppkakor is eaten all over Sweden and is really old-fashioned cooking. The recipe is varying in different parts of Sweden. It is made with only raw potatoes or raw and boiled or just boiled as in this recipe. The allspice is not something that everybody likes, for me it's a must though. If there are any leftovers I love to slice them in halves the next day and fry them in butter--mmm!! A friend of mine from the north of Sweden does just that but he makes a sauce by pouring milk into the frying pan and boiling it with the halved kroppkakor, he does not want any allspice in his and makes them with both raw and cooked potatoes. This is one of the few dishes that I drink milk with. Lingonsylt is a must all over Sweden; I believe it is called cowberry or red whortleberry. I hope you enjoy!!

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 6

10 -12 medium potatoes, boiled and cold
1 egg
1 1/4 cups all-purpose flour
8 ounces bacon, the smoked and slightly salted one, cut into small pieces
1 onion, finely chopped
1 teaspoon whole allspice, coarlsey crushed

Steps:

  • Mash the potatoes.
  • Stir in egg and flour making a smooth dough.
  • Fry onion and bacon in some butter.
  • Add allspice or white pepper to taste, set aside.
  • Shape the dough into a log with floured hands cut into 12 pieces.
  • Make a little pocket and fill with about 1 tablespoon of filling.
  • Close and shape into a ball.
  • Put about 4-5 at a time in simmering salted water, big pot, and let simmer for 5 minutes.
  • kakorna will sink and when they have floated to the top they are ready.
  • Serve with a thin béchamel sauce or melted butter.
  • A must is lingonsylt.

Nutrition Facts : Calories 843.1, FatContent 27.7, SaturatedFatContent 9.1, CholesterolContent 91.4, SodiumContent 523.8, CarbohydrateContent 126.4, FiberContent 13.3, SugarContent 5.5, ProteinContent 23.2

SWEDISH TEA RING RECIPE | ALLRECIPES



Swedish Tea Ring Recipe | Allrecipes image

This is a hand-shaped, filled yeast bread that my 2-year-old daughter loves to help prepare. The dough can be made ahead and refrigerated, then baked in the morning. Sprinkle chopped, toasted almonds over the ring if you wish. Nuts can also be added to the filling along with the raisins.

Provided by Julia

Categories     Bread    Yeast Bread Recipes

Total Time 3 hours 20 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 2 pastries

Number Of Ingredients 14

1 cup milk
1 egg, beaten
1 tablespoon butter, room temperature
3 tablespoons white sugar
½ teaspoon salt
3?¼ cups bread flour
¾ teaspoon active dry yeast
2 tablespoons butter, softened
2 teaspoons ground cinnamon
¾ cup packed brown sugar
½ cup raisins
1 cup confectioners' sugar, sifted
½ teaspoon almond extract
1 tablespoon milk, or as needed

Steps:

  • In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
  • Grease 2 baking sheets or line them with parchment paper; set aside.
  • Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
  • Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
  • [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
  • Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
  • Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
  • Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
  • In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

Nutrition Facts : Calories 82.9 calories, CarbohydrateContent 16.4 g, CholesterolContent 12.4 mg, FatContent 1.9 g, FiberContent 0.2 g, ProteinContent 0.8 g, SaturatedFatContent 1.1 g, SodiumContent 68.4 mg, SugarContent 15.4 g

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