• senzler on January 23, 2022

  Swedish Sugar Cake. A go to for me. Moist, great crumb. Great cardamom flavor.

Notes about Recipes in this book

• Swedish limpa

  • MissKoo on June 14, 2020

    This is my go-to recipe for Swedish limpa bread. Make year round and for smorgasbord. I bake my loaves in 2 8-inch and 2 9-inch cake pans (4 loaves total) and have found that the baking time needs to be extended to as much as 50-55 minutes to ensure the bread is fully baked. Also, I brush the hot loaves with melted butter rather than the warm molasses or dark corn syrup. When I used molasses it remained unpleasantly sticky. Freezes well, and terrific toasted and spread with butter. Sunset's old Cookbook of Breads also has a nice limpa recipe.

  • hillsboroks on November 05, 2021

    This bread is one of the best breads I have ever made. After lunch one day I mixed everything by hand as directed and left it on the counter to rise intending to bake it in the evening. But my kitchen must have been cooler than I thought and it wasn't ready after dinner so I popped the bowl of dough into the refrigerator overnight and by morning it was perfect. I had only been able to stir 8 cups of bread flour into the dough so it was quite sticky when it was time to knead it. I used my stand mixer with the dough hook to knead it. After 10 minutes of kneading with a dough hook it was perfect and took very little flour when I dumped it out to divide and shape. Like MissKoo I ended up with two 8" and two 9" pans of bread to bake. Because if the two sizes I put the two smaller pans in one oven and the other two in a second oven. The smaller loaves baked faster. I brushed all of them with melted butter while warm.

  • anya_sf on December 23, 2021

    The initial rise was overnight in a very cool spot (basement), which may have been too cool as the dough didn't rise a whole lot, but I proceeded anyway. The second rise took 2 hours, and even so should probably have risen more in the pans as there was a lot of oven spring. The bread had a fine crumb and turned out a little dry (took an extra 5 min to bake), but the flavor was delicious, especially toasted with butter. I didn't glaze the loaves.

  • senzler on February 13, 2022

    A fabulous bread.

• Finnish black bread

  • anya_sf on December 23, 2021

    This was my first attempt to make this type of bread. Despite adding the full amount of flour, the dough was ridiculously sticky, nearly impossible to knead. My stand mixer ended up pounding away at it rather than kneading, as the dough stuck to the sides of the bowl no matter how many times I unstuck it. After about 40 min of that, I just gave up and shaped the bread. It seemed to turn out OK. The sourness wasn't as pronounced as I'd have liked, but the flavor was pretty good. The texture wasn't quite chewy enough and the loaf was a bit too thick, but will still make a nice vehicle for cheese or smoked fish.

• Danish pumpernickel

  • anya_sf on December 14, 2024

    Per the recipe, 7-grain cereal or dark rye can be substituted for the cracked wheat. I used dark rye and omitted the caraway seeds (out). The bread was firm-textured but not super heavy with a mild rye flavor. It sliced neatly, perfect for smørrebrød.

• Norwegian whole wheat bread

  • Yildiz100 on March 14, 2019

    I used 1 pack of yeast as I think our packs might be bigger than U.S. ones. Was definitely enough. I could only get a flour that was 25% whole wheat, so instead of 2 cups ww and 4 cups bread flour, I used 3 and 3. Still quite light. For molasses, I used half ljus sirap and half molasses. Had no discernible molasses flavor but a nice sweetness. In future I will try to get a more pure whole wheat for a browner bread and will use just molasses (or mörk sirap) for a more distinctive molasses taste. As for bake time, I baked it for the max suggested 40 mins and I would say they were a tiny bit under done. Bake 45 mins or maybe to internal temp of 93 c next time. The one in my larger loaf pan had a pale bottom. Maybe make half recipe so I only need my smaller loaf pan next time.

• Norwegian coffeebread

  • senzler on February 13, 2022

    Nice cardamom flavor

• Cardamom coffeebread

  • emiliang on November 13, 2014

    Delicious, especially while still a little warm, and with this glaze drizzled on top: http://thisweekfordinner.com/2009/12/30/vetebrod-swedish-cardamom-bread/

  • anya_sf on December 25, 2020

    Beatrice Ojakangas has several slightly different recipes for pulla, but this may be my favorite. I used the full cup of sugar and kneaded the dough in a stand mixer. For some reason, this recipe doesn't include the traditional topping of pearl sugar and sliced almonds, but of course I added them. Pulla is always best fresh, but freezes well and makes delicious French toast.

• Swedish saffron Christmas bread

  • anya_sf on December 21, 2023

    The no-knead dough was easy to make in a stand mixer using the paddle attachment, and easy to shape after chilling overnight. The headnote mentions various bun shapes, but instructions are only provided for a large wreath or basic round buns. I shaped traditional Lucia cats per The Finnish Cookbook and got 16 buns, although mine came out rather fat. These buns were light and fluffy and were still fresh the day after baking, which is unusual for this bread. Will definitely repeat.

• Norwegian Christmas loaf

  • senzler on February 13, 2022

    My go to Julekaga. Just lift ve this bread

  • senzler on February 13, 2022

    My go to julekage. Make every year.

• Danish butter crown

  • senzler on February 13, 2022

    This is time consuming but fabulous

• Sister's coffeecake

  • RoseMGenuine on March 29, 2017

    This was so simple and turned out so moist and flaky! It wasn't too sweet. Definitely best fresh from the oven. I'm making it again this week!

• Swedish saffron batter bread

  • Zosia on February 28, 2016

    Fantastic yeast cake that's moist and fluffy with every crumb infused with saffron flavour. It does have fairly long rising times but if you start it in the morning, it will be ready to enjoy with your afternoon coffee. I didn't have saffron powder so I added a pinch of threads to the warmed milk.

  • anya_sf on March 26, 2024

    Just like St. Lucia buns in Bundt form - easier to make since no shaping is required. Still nice the morning after baking, but probably won't keep longer (I froze the rest).

• Icelandic Jewish cakes

  • Curlymirta on December 24, 2024

    odd recipe, not really a cookie dough but more like a pastry dough. not sweet and probably missing salt.

• Rosettes

  • KCKB on December 22, 2025

    So nostalgic - this brings me back to childhood Christmases with my extended family. My yield, however, is way below the 60 rosettes the recipe says it makes: I got about a dozen and a half. I also added a splash of vanilla to the batter.

• Finnish Christmas stars

  • anya_sf on December 28, 2024

    Missing ingredients: heavy cream, butter, flour

  • anya_sf on December 28, 2024

    Nearly identical to the Christmas Tarts recipe in The Finnish Cookbook, using the cream butter pastry. This filling calls for 8 oz pitted prunes vs 16 oz unpitted - not equivalent as the pits don't weigh that much - go with 8 oz pitted and you'll have more than enough filling. This recipe also calls for egg wash and sugar topping, which isn't necessary, but looks nice.

• Swedish sugar cake

  • senzler on January 23, 2022

    I love this cake. It is an easy go too. Great cardamom flavor.

• Norwegian strawberries and cream cake

  • senzler on February 13, 2022

    This is a lovely summer celebration cake

• Icelandic almond cake

  • senzler on February 13, 2022

    I used 1 1/2 recipe of batter. It was winter so I used a combination of frozen lingonberries and lingonberry preserves instead of strawberries. It was outstanding.

• Jaakko's dream torte

  • senzler on February 13, 2022

    Fast,beasy and always a hit

• Blueberry-filled buns

  • anya_sf on July 18, 2021

    I prefer to omit the raisins from the dough when making blueberry buns (I leave them in for cheese buns, which use the same dough). I shaped the dough into balls the night before baking, then proofed and filled them in the morning before baking. Frozen berries worked, although the sugar/cornstarch mixture didn't fully melt. The buns were lightly sweet and delicious.

  • Avocet on September 06, 2022

    These were very good, and pretty easy to make. Like Anya, I left out the raisins, which I don't think would work with the blueberries. I used fresh berries, and the sugar cornstarch mixture didn't completely melt either. Next time, Ill add a little lemon zest and a squeeze of lemon juice to the berry, sugar and cornstarch mixture and let it sit for a while before topping the buns. I'll also flatten the balls of dough more before letting them rise.

  • Curlymirta on July 05, 2024

    It was a nice recipe. I left out the raisins as well.

• Swedish pancakes with lingonberries

  • anya_sf on August 28, 2022

    I have at least 10 different recipes for Swedish pancakes in my various cookbooks and no two are identical. This is probably the simplest and closest to what my mother makes. I made the batter the night before and refrigerated it (remember to stir before cooking as the flour tends to settle). We like these for breakfast with jam.

• Icelandic pancakes with whipped cream

  • senzler on February 13, 2022

    Very fluffy pancake

• Heart-shaped cream waffles

  • ashallen on June 23, 2021

    These are delicious, lightly sweet waffles with a really nice springy, tender texture and crisp exterior. They did not, however, convert my husband, who's neither a waffle nor a cardamom fan. My cardamom wasn't freshly ground, as specified in the recipe, but the waffles were still very cardamom-y. The batter made four 11 cm square Belgian waffle sections, so I'd say the 4 servings noted in the recipe work well for dessert with whipped cream and berries but might not be enough as the star attraction for breakfast for four people. Leftovers crisped up really well in the toaster. Note that the jam and whipped cream in the ingredients list are suggested garnishes vs. waffle ingredients.

• Mushroom pie with potato pastry and pearl barley

  • Yildiz100 on September 22, 2019

    Nice flavors but doesn't hold together-neither the filling nor the crust. The filling doesn't have enough egg to pull it together so it crumbles. The crust has lots of potato so it doesn't have enough gluten to hold it together. Making a lattice top for this, as directed, was extremely difficult since the pastry kept tearing, and after baking it just fell apart when sliced.

• Finnish fresh salmon pie

  • mercywatch on December 26, 2025

    Page 289. Trying on 12/27/25.

• Salmon pasties

  • Yildiz100 on May 09, 2021

    Pretty nice filling. Used my regular empanada dough instead of the one in the book.