Tea Cakes Tekakor
Soft, fluffy, and irresistibly comforting, Tea Cakes Tekakor are a traditional Swedish bread perfect for breakfast or a cozy afternoon treat. Made with simple pantry ingredients like all-purpose flour, milk, and butter, these lightly sweetened tea cakes are delightfully tender thanks to a gentle kneading process and two rises that allow the dough to achieve its pillowy texture. Baked until just golden, they maintain their signature softness, making them perfect for slathering with butter, jam, or even a slice of cheese. Ready in under two hours, including prep and rising time, this easy-to-follow recipe yields 12 scrumptious servings—ideal for sharing or freezing for later. Whether paired with a steaming cup of tea or your morning coffee, these versatile tekakor are sure to become a beloved addition to your baking repertoire.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 300 ml Milk
- 7 grams Instant yeast
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar
- 50 grams Butter
- 1 large Egg
Instructions
Warm the milk to a temperature of around 37°C (98°F), ensuring it's lukewarm and not too hot.
In a large mixing bowl, combine the lukewarm milk, instant yeast, and granulated sugar. Let it sit for 5-10 minutes until the yeast activates and becomes foamy.
Add the egg, salt, and melted butter to the yeast mixture, and stir until well combined.
Gradually add the flour, mixing with a spoon or in a stand mixer. Knead the dough until it becomes soft and slightly sticky, about 5-7 minutes. Avoid over-kneading to keep the dough tender.
Cover the bowl with a clean kitchen towel and let the dough rise for about 1 hour, or until it has doubled in size.
Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface.
Divide the dough into 12 equal portions. Roll each piece into a ball, then flatten slightly to form small discs about 1 cm thick.
Place the discs onto a baking sheet lined with parchment paper, leaving enough space between them for expansion. Cover with a kitchen towel and let them rest for 20-30 minutes for a second rise.
Preheat your oven to 225°C (437°F) during the second rise.
Bake the tekakor in the preheated oven for 7-10 minutes, or until they are lightly golden on top but still soft.
Remove from the oven and transfer to a wire rack to cool slightly. Serve warm with butter, jam, or any topping of your choice.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 2862 mg | 124% | |
| Total Carbohydrate | 412.5 g | 150% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 29.1 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 494 mg | 38% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1180 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
