Friday, June 5, 2015

Simple Skorpor Recipe

Today, I'm sharing a Classic Swedish Breakfast or Treat: Cinnamon Skorpor.

I have to confess: this is a 1/2 recipe, 1/2  trick;  but it works perfectly for delicious Skorpor when feeling short for time (or not, because they're always good.)

I've recently pulled out my classic Swedish Skorpor recipes, tested our way around those from local bakeries and have re-discovered this super easy way of making these because we've had house guests and have more coming soon. (y-e-a-h!) 

This year brings so many special things and one of them has been guests. We've had two 12 year old exchange students staying with us, last week,  all of the way from Kiev and Rome. What do you serve 12 year olds from Kiev and Rome?*  I could only think comfort --  Swedish comfort foods and these fit.  I couldn't keep us in supply and I feel happy knowing that Felix and Alejandra were able to leave us with true tastes of classic Sweden. It's just one of the things we hope stays with them and keeps us in touch. 

If you'd like to bring a little Sweden in to your day, too, pick some daisies and follow me: let's bake! (this is a recipe kids can make, too) 

(*Isn't it brave and amazing to travel to a foreign country and stay with another family at 12? Both of these kids were such impressive kids with such wonderful manners.  We enjoyed them a lot. "Kiev + Rome, our Felix and Alejandra were your greatest kid-Ambassors!")

This recipe is a short cut for those who already have Swedish Cinnamon Buns and would like to make Skorpor. If you don't have these at a bakery near you, I've included our recipe for you to make your own. 
Step 1: 

Buy or Bake Bullor: (Swedish Cinnamon Buns)
If you don't have these near you, this is our classic recipe for Swedish Cinnamon Buns:

Bullor: (Swedish Cinnamon Buns)
1/2 packet of yeast (50 g)
50 g Butter /1.78 oz)
3 Cups Milk | (7 dl)
1/2 Cup sugar (120 ml)
1 Pinch salt
8 Cups flour (18 dl)

50 g Butter
2 teaspoons ground cinnamon
1/2 Cup Sugar /(120 ml)

Confectioners sugar

(20 servings)

Crumble the yeast into a bowl.

Melt the butter in a saucepan.
Add milk to the butter and heat to lukewarm, 37 ° C/ 98F.
Mix all of these first ingredients together and watch the the yeast is dissolved.

Now, combine this yeast mixture with the sugar, salt, and almost all the flour. (Save out a small amount of flour for the kneading process. )

Knead the dough until smooth.  Let the dough rise, covered, for about 30 minutes.

Mix the butter, sugar and cinnamon for the filling.

Put the dough on work surface and knead until smooth with remaining flour.

Roll out the dough into a sheet, approximately 30x40 cm/11 x 15 inches.

Spread with filling and roll up from the long side.

Now, cut the roll into about 2 cm/ 1" wide pieces. Put the pieces, with sliced sides up, on a plate.

Let bread rise under a cloth about 20 min.

Brush the buns with 1 beaten egg and sprinkle with pearl sugar.

Bake the buns in the oven at 250 C°/482 F for about 8 minutes.

Allow to cool on a rack under a cloth before being packed in a bag or jar with a lid.

STEP 2: How to make Skorpor with Bulle (Swedish Cinnamon Buns)

In Sweden, the cinnamon bun is very popular but, variations can be nice or this is also a great thing to do if your bulle become a bit dry.

Once you have the Swedish Cinnamon Buns, you can now make these "Skorpor."

How to make Skorpor:

Preheat over to 100 C / 212 F

Thinly slice the buns into pieces that are about 1 cm or 1/2 " thick.

Cover baking sheet with baking paper.

Place the slices on the baking paper.

Set the baking sheet with these sliced buns in the over, in the middle, for approximately 1 hour.

After 1 hour, remove tray with buns; flip them and return to the oven for one more hour.

These should be delicately brown.

Remove from oven, let cool, then store in an air tight container.

Enjoy these Swedish Classic treats with jam!

Our summer will start with Swedish Midsummer, with school right up until then;  but, it's not stopping us from enjoying the beautiful weather that's arriving. If you follow us on Instagram (here,) you maybe saw that we've had our first dip of the season and also a peak at Map Garlands that I like to have for guests (here.)  I love whipping up garlands. These are really simple to make. I used the same technique as the Y-E-A-H but, instead cut letters from paper maps. If you use these ideas or recipes, I love hearing from you or seeing your results. Don't feel shy to share with #willowdayproject.

Willowday Wishes! 

Something you might like:
Swedish Breakfast
Alphabet Granola Bars

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