A couple days ago we visited my cousin Tabita in Iowa and ate uncle Olle’s tekakor for dinner with salmon, cheese and cucumbers – delicious! I asked for the recipe, and I’ve translated it from Swedish and converted the units to US measurements.
Ingredients:
half
batch |
Full
batch |
|
7 T
|
200g (7/8c)
|
butter
|
2 c
|
4.2c (1l)
|
milk
|
7 t
|
4.5T (6pk)
|
Active dry yeast
(3 7g packages = 200g for ½ batch) |
1 t
|
2 t
|
salt
|
1 t
|
2 t
|
Sugar
|
.85 c
|
1.7c (4dl)
|
Wheat bran (vetekli)
|
5 c
|
10c (2.4l)
|
White flour
|
Method:
- Melt the butter and mix all ingredients into a dough and let it rise 30 minutes.
- Roll out the dough to a 1 cm thick layer. Use a teacup or something to cut it into round cakes.
- Prick with a fork and let it rise another 30 minutes.
- Bake in 250° C (480° F) for 8 minutes.
Serving:
Slice and make open-faced sandwiches with cheese, sliced meat, tomatoes, cucumbers.