Swedish Butterkaka


  • 5 dl milk
  • 600 g (about 10 dl) Finax Glutenfri Mjölmix + 0,5 dl for baking
  • 2 tbsp Finax Psyllium
  • 50 g yeast or 17 g dry yeast
  • 100 g butter or margarine
  • 1-1,5 dl caster sugar
  • 0,5 tsp salt
  • 100-150 g butter at room temperature, 0,5 dl sugar, 1-2 tsp cinnamon
  • Pearl sugar or almond flakes

Swedish Butterkaka

Swedish Butterkaka! A creamy and delicious treat to share with your mother-in-law on a Sunday!

this is how you do:

  1. Melt the butter and add luke warm milk (about 37º C).
  2. Mix in Finax Psyllium and yeast. Leave to cool for 10 minutes.
  3. Add the remaining ingredients and mix thoroughly into a dough for about 5 minutes using a hand mixer with hooks.
  4. Let the dough rest for about 10 more minutes under a cloth.
  5. Spread the extra dough across your table surface. Divide the dough into 2 portions. Roll out into long flats and apply the filling.
  6. Roll up the two flats and divide the logs into about 19 pieces. Place the pieces into a round baking form of about 25 cm in diameter and leave to rise under cover for about 45 minutes.
  7. Brush with egg and sprinkle with large sugar grains or almond flakes before baking in the lower part of the oven for 25-30 minutes at 225º C.

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