Tekakor
Servings: 4 buns
Ingredients
- 20g (1½ tbsp) butter
- 140g (½ cup + 1 tbsp) gräddfil (see note 1)
- 4½g (1¼ tsp) dried yeast (see note 2)
- 1 tsp sea salt (adjust to taste)
- 160-180g (1⅓–1½ cups) wholegrain spelt flour (see note 3)
Instructions
- Heat the butter, just until mostly melted with a few soft lumps remaining. Stir to finish melting from the residual heat.
- Mix the melted butter with the gräddfil (or your alternative choice).
- In a large bowl or stand mixer, add 160 g (1⅓ cups) of the flour, the dried yeast, and the salt. Stir to combine.
- Pour the butter and gräddfil mixture into the dry ingredients.
- Cover the bowl with a clean towel or plastic wrap and leave it to rise in a warm spot for about 45 minutes, or until doubled in size.
- Preheat the oven to 175℃ (350F).
- Turn the dough out onto a lightly floured surface.
- Divide it into four equal pieces - they should weigh about 75 g (2.6 oz) each.
- Roll each one into a circle roughly 10 cm (4 inches) in diameter. Don’t worry if they’re not perfectly round; a rustic look is completely fine.
- Place the rounds on a lined baking tray, leaving space between each one. Prick all over with a fork to prevent bubbles and give that traditional look.
- Cover loosely and let the buns rest for another 30 minutes.
- Bake in the preheated oven for around 15–17 minutes. They’re ready when the bottoms are lightly browned and sound hollow when tapped.
- Allow to cool on a wire rack, then top with your favourite toppings. Enjoy!
Notes
I have converted metric measurements (grams and ml) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.
- If you don't have access to gräddfil, use sour cream, Greek yoghurt or even buttermilk in its place. Please find more information about substitutions.
- In Sweden we have something called dried yeast, which is used either in warm liquid or added directly to flour. In the US, there are two types of dried yeast, and I believe instant yeast is the most similar for this type of bread.
- You can use all-purpose wholegrain flour instead of spelt flour. Or, use white flour if you prefer. Use the same measurements as specified.
