Grandma Olson's Swedish Skorps
Skorps are a delicious Swedish dunking treat - the real Swedish term is: "Skorpor" or "Skorpa". However, since this is my "Yooper" mother-in-law's Swedish grandmother's recipe, I felt that I needed to keep the name the same: SKORPS. My mother-in-law spent all of her junior high & high school years in the Upper Peninsula of Michigan (therefore called a "Yooper") and she recalls only ever calling this Swedish treat a Skorp (no "a" or "or" at the end).
Grandma Olson is actually my husband's great grandmother - she was Sweden born but moved to Michigan's U.P. (Upper Peninsula) in her 20's & married another "Swede" there in Michigan.
This recipe is actually my mother-in-law's recipe (which I then tweaked to work in a bread machine). My mother-in-law can remember watching her grandmother take day-old cardamom buns, cutting them in half or in three sections and placing them in the wood stove warmer to dry out (therefore making Skorps). I can imagine that her kitchen must have smelled amazing with the scent mixture of burning wood and cardamom!
A few years ago I talked about the spice Cardamom on this blog - click HERE if you missed that post.
Grandma Olson
Set your bread machine on the "dough" operation & stick around until it is mixed to see if you need to add a little more flour (as mentioned above) - you might need to touch the dough midway through the mixing stage - Grandma Olson used to say that the dough should feel like a baby's bottom (so I'm told - I never met her & I also never had children so this doesn't really help me but all of you mom's out there should know what this means).
Once the dough phase has finished on your bread machine - remove the dough & "punch" it down & allow to rest for about 5 minutes. Divide the dough into 16 equal parts & on a lightly floured surface roll each part with your hands into roll (see picture below)
After rolling all 16 pieces - place on a parchment lined baking sheet & place in a warm place for 30 to 40 minutes or until almost doubled in size.
Optional: Spread a little melted butter on each roll and sprinkle granulated sugar on top (about 1/8 cup - total - for all 16) and bake in a preheated 375 degree oven for about 15 minutes or until desired doneness is achieved (I did NOT add the extra sugar because I like the basic German Zwieback flavor but if you like sweeter treats then add the extra sugar).
Remove from the pan and cool on a drying rack.
Now, slice each Skorp in 2 or 3 sections (cut vertically, not horizontally) and place on that baking sheet again (see picture below)
Bake in a 300 degree oven for 10 minutes and then flip each Skorp. Bake the other side for another 10 minutes. Continue flipping & baking at 10 minute intervals until your desired crispness & color is achieved (this step actually took me a total of 40 minutes).
Remove from oven, allow to cool.
Serve with Coffee, tea, or milk & ENJOY!
Copyright, Permissions & Disclaimer
Skorps are a delicious Swedish dunking treat - the real Swedish term is: "Skorpor" or "Skorpa". However, since this is my "Yooper" mother-in-law's Swedish grandmother's recipe, I felt that I needed to keep the name the same: SKORPS. My mother-in-law spent all of her junior high & high school years in the Upper Peninsula of Michigan (therefore called a "Yooper") and she recalls only ever calling this Swedish treat a Skorp (no "a" or "or" at the end).
Grandma Olson is actually my husband's great grandmother - she was Sweden born but moved to Michigan's U.P. (Upper Peninsula) in her 20's & married another "Swede" there in Michigan.
This recipe is actually my mother-in-law's recipe (which I then tweaked to work in a bread machine). My mother-in-law can remember watching her grandmother take day-old cardamom buns, cutting them in half or in three sections and placing them in the wood stove warmer to dry out (therefore making Skorps). I can imagine that her kitchen must have smelled amazing with the scent mixture of burning wood and cardamom!
A few years ago I talked about the spice Cardamom on this blog - click HERE if you missed that post.
Grandma Olson
1 cup milk
1/2 cup butter (melted & cooled to lukewarm)
1 1/2 tablespoon dry yeast
1/4 cup warm water (110 to 115 degrees)
1 egg (beaten)
3 to 3 1/2 cups flour (bread flour is best)
1/3 cup sugar (plus extra for the top)
1 1/2 teaspoon ground cardamom
1/2 teaspoon salt (if using unsalted butter then add 1 teaspoon instead)
In your bread machine pour the liquid ingredients into the bread pan first (the milk, cooled melted butter, water & egg). Then add the flour on top of the liquid ingredients (I start with 3 cups of flour - later if the dough is too sticky - then I will add 1/4 more at a time) (you will also need a little extra flour when you form the rolls). Now make a well in the flour & add the sugar & then make another little well in the sugar to add the yeast. Add the cardamom & salt around the outer edge of the flour (see the picture below) (this is necessary for optimum yeast activation - If you are not using a bread machine then you will need to "proof" the yeast first - click HERE to view "Proofing Yeast for Bread Making" )
In your bread machine pour the liquid ingredients into the bread pan first (the milk, cooled melted butter, water & egg). Then add the flour on top of the liquid ingredients (I start with 3 cups of flour - later if the dough is too sticky - then I will add 1/4 more at a time) (you will also need a little extra flour when you form the rolls). Now make a well in the flour & add the sugar & then make another little well in the sugar to add the yeast. Add the cardamom & salt around the outer edge of the flour (see the picture below) (this is necessary for optimum yeast activation - If you are not using a bread machine then you will need to "proof" the yeast first - click HERE to view "Proofing Yeast for Bread Making" )
Set your bread machine on the "dough" operation & stick around until it is mixed to see if you need to add a little more flour (as mentioned above) - you might need to touch the dough midway through the mixing stage - Grandma Olson used to say that the dough should feel like a baby's bottom (so I'm told - I never met her & I also never had children so this doesn't really help me but all of you mom's out there should know what this means).
Once the dough phase has finished on your bread machine - remove the dough & "punch" it down & allow to rest for about 5 minutes. Divide the dough into 16 equal parts & on a lightly floured surface roll each part with your hands into roll (see picture below)
After rolling all 16 pieces - place on a parchment lined baking sheet & place in a warm place for 30 to 40 minutes or until almost doubled in size.
Optional: Spread a little melted butter on each roll and sprinkle granulated sugar on top (about 1/8 cup - total - for all 16) and bake in a preheated 375 degree oven for about 15 minutes or until desired doneness is achieved (I did NOT add the extra sugar because I like the basic German Zwieback flavor but if you like sweeter treats then add the extra sugar).
Remove from the pan and cool on a drying rack.
Now, slice each Skorp in 2 or 3 sections (cut vertically, not horizontally) and place on that baking sheet again (see picture below)
Bake in a 300 degree oven for 10 minutes and then flip each Skorp. Bake the other side for another 10 minutes. Continue flipping & baking at 10 minute intervals until your desired crispness & color is achieved (this step actually took me a total of 40 minutes).
Remove from oven, allow to cool.
Serve with Coffee, tea, or milk & ENJOY!
Copyright, Permissions & Disclaimer
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My great grandparents were Swedish, so I might have to try this! :)
ReplyDeleteThank you for sharing at the Thursday Favorite Things blog hop
ReplyDeleteI love these! I live in Finland and here we call them "Pulla" :)
ReplyDelete