Serves: Makes 96
Approx cost: €1.50
Approx calories (per Skorpa): ~45
Approx preparation time and cooking time: 5 hours
Firstly, I’d like to remind any readers who haven’t already that my giveaway will end on the 5th of September. If you an opportunity of getting a really great, personalised kitchen knife and haven’t already commented then just go here!
Skorpor, skorpor, skorpor – What should I call thee! I had great difficulties coming up with the correct name for this post. My instinct told me to call them “Krisprolls”, but in fact they’re not. These are Krisprolls, and while similar, Krisprolls is a trademark of Pågen, a Swedish bakery company so that was out. Ok, I thought, I’ll have a search on Wikipedia to see the Swedish article on Skorpor, and then just see what the name of the English article is. What do I find? Rusks. Seriously? Aren’t those things that babies eat? Swedish rusks really doesn’t sound very appetising now, does it, so a bit of further reading showed me that rusks are sometimes called biscotti (a ha! Now we’re getting somewhere). Biscotti sounds significantly better than rusk, I have to say, so “Swedish Biscotti” it is today 🙂
So what are these things, for anyone who wasn’t lucky enough to have ever had one? Well, skorpor (or skorpa, singular) are like small bread-rolls, pushed apart with a fork, grilled and then baked until hard. Kind of like a giant crouton, but so, so delicious. Eat with butter, with cheese, just about any way you please. The baking process is a little time consuming but the satisfaction of making your own giant batch of these things is enormously satisfying. This is my first attempt, hence they’re not the prettiest of things but with a bit more practise I’ll be churning out awesome skorpor in no time! (By the way, they make awesome breakfasts!). Have a good Monday everyone 🙂
– 800g Plain Flour
– 125g Butter
– 500 ml Milk
– ~15g dried Yeast
– 1tsp Salt
– 3tbsp Sugar
– 1 tsp Baking Powder
- Start by melting the butter in a pan. Once melted down, add in the milk and the sugar and continue to heat, stirring to dissolve the sugar, until warm, but not hot, when you dip your finger in. Remove from the heat.
- Place the yeast into a small bowl and transfer 4 or 5 tbsps of the milk mixture to the bowl, whisking lightly to mix in. Be sure to actually get milk, and not just butter (which will float on the surface of the milk) from the pan. Set aside the yeast bowl for 10 minutes or so to allow the yeast to activate, before whisking again to ensure all lumps are broken up, before leaving for another 5 minutes or so. It should be foaming nicely on the top after this time.
- Mix the Flour, Salt and Baking Powder in a large bowl. Transfer the Yeast mixture back to the pan with the rest of the Milk and Butter. Mix well and then pour the contents of the pan into the flour. Mix well with a wooden spoon and when it starts to form a dough get stuck in with your hands, kneading in any left-over flour. Add a little extra flour or milk as needed to create a manageable, non-sticky dough, before turning onto a floured surface and kneading well for around 10 minutes. Form into a ball and place in the bottom of the bowl and cover with a clean cloth. Leave in a warm place for about 45 minutes, by which time the dough will have approximately doubled in size.
- Remove the dough and push it down. Form into a sausage shape and cut in half. Cut each half into 24 equally sized pieces. I do this by cutting the half piece into half again and then cutting each new half into three, and then each third into four. Once you have your 48 pieces of dough, form each one into a rough sausage shape, hopefully making them look a bit tidier than mine below, and place them on a baking sheet, allowing space in between each one for air movement and spreading! Cover again and leave for about 30 minutes to rise, and meanwhile preheat the oven to ~200 degrees Celsius.
- After the dough has risen again, place the baking trays into the oven at bake for 8-10 minutes, until starting to turn golden brown. Remove from the oven and allow to sool slightly on a wire rack.
- Take a fork and run it through the small bread-rolls, all along their lengths, to create a rough “cut”, before gently prying the rolls apart. Place them soft side up on a tray and place under a hot grill/broiler and toast the tops lightly, until starting to turn golden brown. Once all the rolls have had their insides toasted, place them all onto a large baking tray (or several) and place into the oven.
- Bake at around 80 degrees Celsius for about 3 hours, checking them periodically to ensure they’re not too brown. You can check if they’re done by squeezing the bottoms of a few of them. When done they should feel crisp and have no give when squeezed. Remove from the oven and allow to cool before storing. Enjoy!