Quick Breads

I used to run a cafe during summers when I was a kid in an old chapel. In other words, serving classic “Kyrkkaffe” and “Fika”. These Cinnamon buns were always very popular. Ingredients Dough 200 g butter 500 ml milk (5 dl) 2 eggs 1 packet (50 g) fresh yeast for sweet doughs 1 tsp salt (5 ml) 150 ml sugar (1.5 dl) 3 tsp baking powder (15 ml) 900-1000 g wheat flour (just under 1 kg) Filling 100 g butter, softened 200 ml sugar (2 dl) 1 tbsp ground cardamom (15 ml) After Baking melted butter for brushing pearl sugar or granulated sugar for coating Instructions Melt the butter. Mix it with the milk and let the mixture cool to lukewarm (finger-warm, about 37°C). In a stand mixer or large bowl, mix eggs and crumbled yeast with a splash of the milk mixture. Add salt, sugar, baking powder, and flour. Work the dough together until smooth and elastic. Cover and let rise until doubled in size, about 30-45 minutes. Turn dough out onto a floured surface and roll into a large rectangle. Mix softened butter with sugar for the filling. Spread the butter-sugar mixture evenly over the dough (you might not need all of it - too much makes the buns slightly greasy). Sprinkle a thin, even layer of cardamom over the filling (about 1 tbsp total). Roll up the dough tightly from the long side. Cut the roll into slices (about 2 cm thick) and place them on baking sheets lined with parchment paper. Cover and let rise for about 20-30 minutes. Preheat oven to 250°C (480°F). Bake until the buns have a nice golden color, about 8-12 minutes. Watch them carefully as they bake quickly at this high temperature. As soon as they come out of the oven, brush with melted butter and dip or sprinkle generously with sugar. Notes High temperature: The 250°C baking temperature is traditional for Swedish buns and gives them their characteristic texture - soft inside with a slightly caramelized exterior. Watch them carefully. ...

Truly juicy homemade burger buns. Tommy Myllymäki’s recipe lives up to expectations. Ingredients For 6 buns 25 g yeast 250 ml milk (250 g / 2.5 dl) 330 g special wheat flour (vetemjöl special) (5.5 dl) 0.5 tsp salt 25 g butter milk for brushing sesame seeds for topping Instructions Crumble the yeast into a bowl. Melt the butter in a saucepan. Pour in the milk and stir. Heat to 37°C (98°F). Add the liquid to the bowl and stir until the yeast dissolves. Add salt and almost all the flour, saving a little for kneading. Work the dough for 10 minutes in a mixer or 15 minutes by hand. Let rise for 40 minutes under a kitchen towel. Knead the dough lightly with the remaining flour. Roll into balls, one per bun. Place on a baking sheet lined with parchment paper. Cover with a kitchen towel and let rise for 30 minutes. Preheat the oven to 225°C (437°F) and brush the buns with whisked egg (alternatively use plant milk, add sugar for a sturdier/glossier surface). Bake in the oven for about 10 minutes until the buns get a nice color. (optional) Some double-brush if using plant milk, preferably with a sugar solution for durability. Source: https://www.koket.se/myllymakis-hembakade-hamburgerbrod

Simple but delicious bread that’s perfect for toasting. About 75g of flour can be swapped with whole grain. Ingredients Single batch 12 g fresh yeast 300 g water (3 dl) 420 g special wheat flour (vetemjöl special) (7 dl) 15 g honey (1 tbsp) 10 g salt (1½ tsp) Double batch 25 g fresh yeast 600 g water (6 dl) 840 g special wheat flour (vetemjöl special) (14 dl) 30 g honey (2 tbsp) 20 g salt (1 tbsp) Instructions Crumble the yeast into a bowl and then add the rest of the ingredients. Mix the dough with a wooden spoon or spatula and blend thoroughly. Cover the bowl with a lid or plastic wrap and let rise for 1½ hours. After half the time, you can stir a few turns in the bowl – this makes the dough even smoother. Grease a bread pan that holds 1.5 liters. Turn the sticky dough out onto a floured work surface and roll it into a loaf. Place it in the bread pan. Cover the bread with a kitchen towel and let rise until the dough feels light and puffy, about 45–60 minutes. Preheat the oven to 225°C (437°F) when 20 minutes remain of the rising time. Spray or brush a little water on the bread and sprinkle with sesame seeds. Bake the bread in the middle of the oven until it gets a nice color, 30–35 minutes. Remove the bread and turn it out of the pan. Let cool on a rack. Variations Graham + Durum This makes a more compact bread, but very tasty. The graham/durum distribution is somewhat of an estimate. ...

Moroccan pancakes known as “thousand holes” - naturally vegan, light and spongy. Only cooked on one side, so the top develops characteristic bubbles. Serve with syrup sauce for a traditional breakfast. Ingredients Pancakes 6 dl lukewarm water 1.5 dl wheat flour 4 dl semolina (mannagryn) 1.5 tsp dry yeast (or 12 g fresh yeast) 2 tsp baking powder 1 tsp sugar 1/2 krm vanilla powder 1 krm salt Syrup Sauce 50 g margarine 50 g agave syrup or maple syrup Instructions Mix batter: Combine all pancake ingredients in a bowl. Blend with a stick blender for at least 1 minute until smooth. ...

Simple vegan scones that come together quickly. The key is not to overwork the dough. Ingredients 75 g margarine 5 dl wheat flour 3 tsp baking powder 1 krm salt 2 dl plain plant yogurt or plant milk Instructions Mix: Rub margarine into flour, baking powder and salt with your fingertips until crumbly. Add liquid: Add yogurt or milk and knead briefly into a dough. Don’t overwork - this makes tough scones. ...

A vegan spin on yogurt flatbreads - using silken tofu instead. Just 3 ingredients for soft, fluffy, protein-packed flatbreads. Ingredients 300 g silken tofu 1 tsp salt 350-400 g wheat flour 2-3 tsp baking powder Optional topping vegan butter or olive oil garlic, minced fresh parsley, chopped Instructions Make dough: Mash silken tofu in a large bowl. Add salt and flour, stir until a shaggy dough forms. Knead: Knead for about 5 minutes until well combined. Cover and rest for 20 minutes. ...

A classic Italian focaccia with a crispy, olive oil-rich crust and soft interior. The long fermentation develops wonderful flavor with minimal effort. Top with flaky salt and your choice of toppings - tomatoes, rosemary, olives, or keep it simple. Ingredients Dough 4 g fresh yeast (¾ tsp) or 1.3 g instant yeast 250 g cold water (2.5 dl) 250 g bread flour (4 dl) 200 g durum wheat flour (3.25 dl) 50 g olive oil (0.5 dl) 10 g salt (1½ tsp) For Topping 50 g olive oil (0.5 dl) flaky salt (flingsalt) optional: cherry tomatoes, fresh rosemary, olives, or other toppings of choice Instructions Mix all dough ingredients in a bowl, by hand or for a few minutes with a dough mixer on low speed. Cover the bowl with a lid or plastic wrap and let the dough ferment at room temperature for about 8 hours. ...

Perfect for curries, dips, salads, bean bowls, or even just a tasty snack. The silken tofu adds extra protein while keeping the naan soft and tender. Ingredients For the Naan 135 g spelt flour (2.2 dl) 135 g plain flour (2.2 dl) 1 tsp bicarbonate of soda (5 ml) ½ tsp sea salt (2.5 ml) 100 g silken tofu 3 tbsp soy yoghurt (45 ml) 2 tbsp olive oil (30 ml) 1 tbsp water (15 ml) For the Garlic Butter 3 tbsp melted vegan butter or olive oil (45 ml) 2 garlic cloves, grated ½ tsp sea salt (2.5 ml) small bunch of fresh parsley leaves, very finely chopped Instructions In a mixing bowl, sift the flours and bicarbonate of soda, then add the salt. Gently mix to combine. In a small blender, blend the silken tofu and soy yoghurt together until smooth. Make a well in the center of the dry ingredients, then pour in the tofu mixture, along with the olive oil and water. Knead with your hand until a ball forms. If it’s too dry, add a splash more water. If it’s too wet, add a touch more flour. You want it to be dry and spring back a little when you touch it. Cover the dough with a damp tea towel and set aside to rest for 20 minutes. Once rested, dust the work surface with a little flour, then divide the dough into 4 equal pieces and roll each one into a ball. Roll out each ball with a rolling pin (or if you don’t have one, a clean bottle of wine or vinegar will do) into naan shapes, about 5-7mm thick. Heat a dry frying pan or griddle over medium-high heat. Cook each naan for 2-3 minutes on each side until puffed and golden brown spots appear. While still hot, mix together the garlic butter ingredients. Brush the cooked naan generously with the garlic butter mixture. Serve immediately while warm. Notes Protein boost: The silken tofu not only adds protein but also creates a softer, more tender texture than traditional naan. ...

Just like with hamburger buns, the functional aspect is important when it comes to hot dog buns. The sausage and the bread should bite off in the same bite, so the buns should neither be too chewy nor too large. This dough produces light-colored hot dog buns, but if you want a bit of whole grain in yours, you can use the hamburger bun dough instead and shape it into hot dog buns. ...

There are of course different opinions on what a good hamburger bun should be like. I think they must be really soft so you can easily take a bite. These buns have a bit of whole grain in the dough. If you want yours lighter, you can instead use the hot dog bun dough and shape it into hamburger buns. Ingredients Dough 10 g fresh yeast (5 packets instant yeast) or 3 g instant yeast 350 g cold water (3.5 dl) 15 g butter (1 tbsp) 15 g honey (2 tsp) 100 g whole spelt flour or graham flour (2 dl) 400 g bread flour (6½ dl) 10 g salt (1½ tsp) For Brushing 1 egg, whisked 1 tbsp water (15 ml) pinch of salt optional: sesame seeds to sprinkle on top Instructions Mix all dough ingredients in a bowl, by hand or for a few minutes with a dough mixer on low speed (cut the butter into thin slices to make it easier to incorporate into the dough). Cover the bowl with a lid or plastic wrap and let the dough ferment at room temperature for about 45 minutes. ...

Of course, it’s difficult, if not impossible, to replicate at home the super-hot oven used when baking naan bread the traditional way. But you can get pretty close! This recipe uses both a frying pan and the oven - first pan-frying to get the right surface, then finishing in the oven. If you want, you can skip the frying pan step, and the bread will still turn out well. Ingredients Dough 3 g fresh yeast (3 pinches) or 1 g instant yeast 200 g cold water (2 dl) 25 g neutral oil (2 tbsp) 50 g yoghurt (½ dl) 6 g salt (1 tsp) 4 g sugar (1 tsp) 300 g wheat flour (5 dl) For Brushing 25 g melted butter optional: 1 garlic clove, minced optional: nigella seeds to sprinkle on top Instructions Mix all dough ingredients together in a bowl. The loose dough doesn’t need to be kneaded, just stirred until it just comes together - either by hand or with a dough mixer. Cover with a lid or plastic wrap and let the dough ferment at room temperature for about 8 hours. ...

This is the basic recipe for breakfast rolls that can be varied endlessly. You can replace part of the flour with another type (for example up to half with whole grain flour). You can also sprinkle different types of seeds and kernels on top (like sesame seeds and sunflower seeds) - brush the dough balls with water first so they stick better. Ingredients Dough 3 g instant yeast (¾ tsp) or about 8 g fresh yeast 350 g cold water (3.5 dl) 450 g bread flour (7.5 dl) - all-purpose flour also works 8-10 g salt (1½-2 tsp) Optional Toppings water for brushing sesame seeds, sunflower seeds, poppy seeds, or other seeds/kernels of choice Instructions Evening (Night Before) Mix all ingredients into a dough in a bowl. The dough doesn’t need to be kneaded, just mixed until it just comes together - either by hand or with a dough mixer. Cover the bowl with a lid or plastic wrap and let the dough ferment at room temperature for about 8 hours overnight. Morning (Baking Day) Scrape the dough onto a floured work surface and fold it into a package. Cover with a tea towel and let proof for about 40 minutes. ...

You can think of this dough as a base dough that can be varied however you like. For example, you can replace 100-200 grams of the wheat flour with some type of whole grain flour. You can also roll the baguettes in seeds before putting them in the oven, for example sesame, sunflower, or poppy seeds. And by the way, don’t hang up on them having to be overnight - it works just as well to make the dough in the morning, let it ferment during the day, and bake in the afternoon. ...

These breads are fairly small, smaller than the ones you get at the kebab shop on the corner, but that’s quite practical. If you want larger breads, you can of course make them bigger. The point of pita bread is that you should be able to stuff food into it. That’s why it’s important that the breads split and puff up into balls in the oven. And for them to do that, they must be as even as possible when you shape and roll them. Normally, I think bread should be baked thoroughly and get lots of color, but that doesn’t apply to pita bread. If you bake them too much, they just become dry and break apart. ...

You can choose whether you want the dough ready as quickly as possible or if you want to prepare it in the morning and let it ferment until evening. It’s only the amount of yeast that differs. Ingredients For Quick Fermentation (1 hour) 8 g fresh yeast (1½ tsp) or 2.5 g instant yeast 400 g cold water (4 dl) 25 g olive oil (2 tbsp) 12 g salt (2 tsp) 6 g sugar (1½ tsp) 600 g bread flour (10 dl) For Slow Fermentation (11 hours) 4 g fresh yeast (¾ tsp) or 1.3 g instant yeast 400 g cold water (4 dl) 25 g olive oil (2 tbsp) 12 g salt (2 tsp) 6 g sugar (1½ tsp) 600 g bread flour (10 dl) Instructions Quick Method (1 hour total) Mix all ingredients (with 8g yeast) in a bowl, by hand until the dough has just come together or for a couple of minutes with a dough mixer. Cover the bowl with a lid or plastic wrap and let the dough rest for 45-60 minutes. Slow Method (11 hours total) Mix all ingredients (with 4g yeast) in a bowl, by hand until the dough has just come together or for a couple of minutes with a dough mixer. Cover the bowl with a lid or plastic wrap and let the dough rest for 8-10 hours at room temperature or in the refrigerator. Shaping (Both Methods) Scrape the dough onto a floured work surface and divide it into 4 equal pieces (about 250g per pizza). Shape the dough pieces into smooth balls and place them on a tray or platter. Drizzle a few drops of oil on each dough ball and cover with plastic wrap (the oil prevents the plastic from sticking). Let proof at room temperature for about 15 minutes, or in the refrigerator for up to 10 hours. Baking When ready to bake, preheat your oven to its highest setting (usually 250-275°C / 480-525°F) with a baking steel or stone if you have one, for at least 30 minutes. Stretch each dough ball into a pizza base, add your toppings, and bake until the crust is golden and the cheese is bubbling. Notes Flexible timing: The beauty of this recipe is flexibility. Use more yeast for quick pizza tonight, or less yeast to prepare in the morning for evening pizza. ...

Hearty baguettes with a combination of wheat and rye flour, sweetened with honey and studded with walnuts. This recipe includes two methods: traditional hand mixing with folds, or a quicker stand mixer method. Ingredients Dough 10 g instant yeast (2½ tsp) or about 25 g fresh yeast 350 g cold water (3.5 dl) 375 g bread flour (6.25 dl) 75 g rye flour (1.25 dl) 20 g honey (1 tbsp) 12 g salt (2 tsp) 150 g walnut halves or pieces (3.25 dl) Instructions Method 1: Without Stand Mixer (Traditional Folding Method) Mix all ingredients except the walnuts into a dough in a bowl. The dough should not be kneaded, just mixed until it just comes together. Mix in the walnuts. Cover the bowl with a lid or plastic wrap and let the dough rest for 30-45 minutes. ...

These breads are incredibly easy to make and so much better than the ready-made ones you buy. Wheat flour tortillas are preferred because they’re significantly easier to bake than corn tortillas. (If you still want to try baking with corn flour, you must get maseca flour, a corn flour specifically for tortillas.) The trick is to try to cook one tortilla while rolling the next - once you find the rhythm, it goes very quickly. ...