Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats by Anna Brones, Johanna Kindvall Page A
Authors: Anna Brones, Johanna Kindvall
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or even apple. Add a leaf of lettuce to rye bread slathered with butter and top it off with a slice of salami. Just be sure you start with a good base, be it rye bread, crisp rolls, or even something as simple as a crispbread cracker . Here are some of the classics.
• A meatball MACKA , made with halved meatballs on a creamy beet salad, preferably on rye bread.
• A SKORPA with a layer of butter, a medium-hard cheese like Swiss or Jarlsberg, and marmalade.
• TUNNBRÖD spread with leverpastej , a spreadable liver pâté, topped with sweet and crisp pickled cucumber, and rolled into a wrap.
• RÄKMACKA , a shrimp sandwich made by layering lettuce, sliced eggs, mayonnaise, shrimp, and dill on toasted bread.
• SILLMACKA , made by placing pickled herring, sour cream, red onion, and chives on dark rye bread.
• GRAVLAX , made on dark or light bread, toasted or plain, topped with Swedish cured salmon, mustard sauce, and dill (we also like it on knäckebröd).
tunnbröd
SWEDISH FLATBREAD
makes 18 to 20 flatbread rounds
Tunnbröd is sort of like the Swedish tortilla; the flatbread can be used to wrap just about anything. Light and easy to roll, it’s a popular bread for making sandwiches to travel with—just choose your filling and roll up in some aluminum foil. In Sweden, a common picnic food is made by spreading the tunnbröd with leverpastej (spreadable liver pâté) and topping it off with sweet and crisp pickled cucumber slices. Traditionally, tunnbröd are rolled out with a kruskavel , a knobby rolling pin that gives tunnbröd its classic texture. These tunnbröd rounds are baked in a dry frying pan, a fun baking process that leaves you with a batch of delicious flatbread ready to be eaten right away or packed up for fika on the go.
3 tablespoons (1.5 ounces, 43 grams) unsalted butter
1½ cups (360 milliliters) milk
2 teaspoons active dry yeast
3 cups (15 ounces, 426 grams) all-purpose flour
¾ cup (3.25 ounces, 90 grams) rye flour
1 tablespoon brown sugar
1 tablespoon anise seeds, crushed
½ teaspoon salt
In a saucepan, melt the butter; then stir in the milk. Heat until warm to the touch (about 110°F/43°C). In a small bowl, dissolve the yeast in a few tablespoons of the warm mixture. Stir and let sit for a few minutes until bubbles form on top of the yeast.
In a large bowl, mix together the flours, sugar, anise seeds, and salt. Stir in the remaining butter and milk followed by the yeast mixture. Work the dough together with your hands and knead it on a flat, floured surface until smooth and elastic. Return thedough to the bowl, cover with a clean tea towel, and let rise in a warm, draft-free place for about an hour.
Divide the dough into 18 to 20 pieces (depending on the size of your frying pan). On a floured surface, roll each of the balls out to a flat round, about ⅛ inch (0.5 centimeter) thick. As you roll them out, stack them with some sprinkled flour in between each round.
Before baking, roll each round with a kruskavel or make a pattern by poking the dough with a fork. The pattern helps the bread stay flat when baking. If you want to skip this step entirely, just puncture the air bubbles that appear while baking the bread, so that the bread stays nice and flat.
Bake each round in a hot, dry frying pan (use a cast-iron or other thick-bottom pan) for about 1 minute per side. If you feel up to it, have 2 frying pans going at the same time to speed up the process. Note that using your cast-iron pan in this way will dry it out, so make sure to properly oil it when you are finished.
Stack flatbreads in a tea towel and cover them so that they retain their heat. Serve warm. Leftover flatbread should be frozen in an airtight container.
If you don’t want to bake the entire batch at the same time, you can store the dough, covered with plastic wrap, in the refrigerator and roll it out the next day.
svenska scones
SWEDISH SCONES
makes 2 large scone rounds, enough for 4 people
While
• A meatball MACKA , made with halved meatballs on a creamy beet salad, preferably on rye bread.
• A SKORPA with a layer of butter, a medium-hard cheese like Swiss or Jarlsberg, and marmalade.
• TUNNBRÖD spread with leverpastej , a spreadable liver pâté, topped with sweet and crisp pickled cucumber, and rolled into a wrap.
• RÄKMACKA , a shrimp sandwich made by layering lettuce, sliced eggs, mayonnaise, shrimp, and dill on toasted bread.
• SILLMACKA , made by placing pickled herring, sour cream, red onion, and chives on dark rye bread.
• GRAVLAX , made on dark or light bread, toasted or plain, topped with Swedish cured salmon, mustard sauce, and dill (we also like it on knäckebröd).
tunnbröd
SWEDISH FLATBREAD
makes 18 to 20 flatbread rounds
Tunnbröd is sort of like the Swedish tortilla; the flatbread can be used to wrap just about anything. Light and easy to roll, it’s a popular bread for making sandwiches to travel with—just choose your filling and roll up in some aluminum foil. In Sweden, a common picnic food is made by spreading the tunnbröd with leverpastej (spreadable liver pâté) and topping it off with sweet and crisp pickled cucumber slices. Traditionally, tunnbröd are rolled out with a kruskavel , a knobby rolling pin that gives tunnbröd its classic texture. These tunnbröd rounds are baked in a dry frying pan, a fun baking process that leaves you with a batch of delicious flatbread ready to be eaten right away or packed up for fika on the go.
3 tablespoons (1.5 ounces, 43 grams) unsalted butter
1½ cups (360 milliliters) milk
2 teaspoons active dry yeast
3 cups (15 ounces, 426 grams) all-purpose flour
¾ cup (3.25 ounces, 90 grams) rye flour
1 tablespoon brown sugar
1 tablespoon anise seeds, crushed
½ teaspoon salt
In a saucepan, melt the butter; then stir in the milk. Heat until warm to the touch (about 110°F/43°C). In a small bowl, dissolve the yeast in a few tablespoons of the warm mixture. Stir and let sit for a few minutes until bubbles form on top of the yeast.
In a large bowl, mix together the flours, sugar, anise seeds, and salt. Stir in the remaining butter and milk followed by the yeast mixture. Work the dough together with your hands and knead it on a flat, floured surface until smooth and elastic. Return thedough to the bowl, cover with a clean tea towel, and let rise in a warm, draft-free place for about an hour.
Divide the dough into 18 to 20 pieces (depending on the size of your frying pan). On a floured surface, roll each of the balls out to a flat round, about ⅛ inch (0.5 centimeter) thick. As you roll them out, stack them with some sprinkled flour in between each round.
Before baking, roll each round with a kruskavel or make a pattern by poking the dough with a fork. The pattern helps the bread stay flat when baking. If you want to skip this step entirely, just puncture the air bubbles that appear while baking the bread, so that the bread stays nice and flat.
Bake each round in a hot, dry frying pan (use a cast-iron or other thick-bottom pan) for about 1 minute per side. If you feel up to it, have 2 frying pans going at the same time to speed up the process. Note that using your cast-iron pan in this way will dry it out, so make sure to properly oil it when you are finished.
Stack flatbreads in a tea towel and cover them so that they retain their heat. Serve warm. Leftover flatbread should be frozen in an airtight container.
If you don’t want to bake the entire batch at the same time, you can store the dough, covered with plastic wrap, in the refrigerator and roll it out the next day.
svenska scones
SWEDISH SCONES
makes 2 large scone rounds, enough for 4 people
While
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