📝 About This Recipe
A beloved staple of the Swedish 'fika' tradition, Tekakor are exceptionally soft, round yeast rolls characterized by their signature pricked surface and buttery crumb. These classic tea cakes are enriched with milk and a touch of syrup, resulting in a slightly sweet, pillowy texture that melts in your mouth. Whether served warm from the oven or toasted the next day, they represent the heart of Scandinavian home baking—simple, comforting, and perfectly balanced.
🥗 Ingredients
The Yeast Base
- 50 grams Fresh yeast (or 14g dry active yeast)
- 500 ml Whole milk (warmed to 37°C/98°F)
The Dough
- 150 grams Unsalted butter (very soft, at room temperature)
- 2 tablespoons Light syrup (Swedish 'ljus sirap' or honey/maple syrup)
- 1.5 teaspoons Salt (fine sea salt)
- 800-900 grams All-purpose flour (plus extra for dusting)
- 1 large Egg (at room temperature)
The Topping
- 2 tablespoons Milk (for brushing before baking)
- 1 tablespoon Butter (melted, for brushing after baking)
👨🍳 Instructions
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1
In a small saucepan, warm the milk to exactly 37°C (98°F). If using fresh yeast, crumble it into a large mixing bowl or the bowl of a stand mixer and pour over a little of the warm milk, stirring until dissolved. If using dry yeast, whisk it into the warm milk and let it sit for 5-10 minutes until foamy.
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2
Add the remaining milk, the light syrup, the room-temperature egg, and the fine sea salt to the yeast mixture. Whisk gently to combine.
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3
Begin adding the flour gradually, about 200 grams at a time. If using a stand mixer, use the dough hook attachment on low speed.
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4
Once about half the flour is incorporated, add the soft, cubed butter. Continue mixing until the butter is fully integrated into the shaggy dough.
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5
Continue adding flour until the dough starts to pull away from the sides of the bowl. It should remain slightly tacky to the touch—avoid over-flouring, as this leads to dry bread.
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6
Knead the dough for 8-10 minutes by machine (or 12-15 minutes by hand) until it is smooth, elastic, and has a beautiful sheen.
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7
Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free spot for 45-60 minutes, or until doubled in size.
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8
Turn the dough out onto a lightly floured surface. Do not knead it heavily; just gently press the air out. Divide the dough into 12 to 15 equal portions (roughly 100g each).
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9
Roll each portion into a smooth ball, then use a rolling pin to flatten them into circles about 12-14 cm (5 inches) in diameter and 1 cm thick.
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10
Place the rounds on baking sheets lined with parchment paper. Use a fork to prick the surface of each cake several times—this prevents large air bubbles and gives them their traditional look.
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11
Cover the sheets with a towel and let the cakes proof for another 30 minutes. Meanwhile, preheat your oven to 225°C (435°F).
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12
Lightly brush the tops of the cakes with a little milk. Bake in the center of the oven for 10-12 minutes until they are just turning a light golden brown.
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13
Immediately upon removing them from the oven, brush the tops with a thin layer of melted butter. This keeps the crust soft and adds a professional bakery finish.
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14
Transfer to a wire rack and cover with a clean cloth while cooling to trap the steam, ensuring maximum softness.
💡 Chef's Tips
Use a kitchen scale for the flour; too much flour is the number one reason for heavy, dense Tekakor. Ensure your butter is truly soft (mayonnaise consistency) so it incorporates without lumps. Don't over-bake! These should be pale gold; if they turn dark brown, they will lose their signature soft texture. For an extra authentic touch, replace 100g of the all-purpose flour with oat flour or fine oatmeal. Store in an airtight bag as soon as they are cool to keep them from drying out; they also freeze beautifully.
🍽️ Serving Suggestions
Serve warm with a thick slab of salted Swedish butter and a slice of Västerbottensost or sharp cheddar. Top with premium raspberry jam and a dollop of whipped cream for a sweet afternoon treat. Pair with a hot cup of strong black coffee or a delicate Earl Grey tea. Use as a base for a classic Swedish shrimp sandwich (Räksmörgås) with mayo, egg, and dill. Toast the leftovers and serve with honey and sliced bananas for breakfast.