So, ehm, I’m not really sure of the best translation for these in English. Basically, the word “Wienerbröd” in Swedish means “Danish pastry”, and “stänger” is the plural of the word “stång”, which means “rod”, so, er… it’s like “Danish pastry inspired rods” I suppose? That doesn’t sound so appetizing though, so let’s stick to the Swedish name shall we?
Whatever you want to call it, it’s another perfect addition to a Swedish coffee time, or “fika“. Swedes take their coffee breaks very seriously:
Traditionally, fika requires sweet, baked goods, especially cinnamon rolls. According to Helene Henderson, author of The Swedish Table, one needs three items minimum to avoid insult to Swedish guests; “to impress, serve a variety of seven freshly baked items–and be ready to talk about the weather.”
Yup – it ain’t a real fika unless you have seven different freshly baked little bites of awesomeness to accompany your cup of freshly-brewed Löfbergs Lila. Something else you may see on the cake plate are kanelbullar, chokladsnittar and drömmar, all of which I’ve posted before. Including today’s recipe, and my last post, that’s five great reasons to get baking and have yourself your very own Swedish fika. I’ll leave the other two cakes up to you to decide.
These are also a great thing to serve guests at such things like – sniff – farewell parties (could I call that a “house-cooling”?)
You could use really any flavour of jam you like in the middle, though I would recommend raspberry since the tastes and colours go together really well. Like the kokoskakor in my previous post, these should also be really dainty – maybe two bites in total. If such things are too large then you can’t possibly have one of each of the seven cakes at the fika, can you now?!
Enjoy the “rods”, and I’ll be back in a week with my last blog post from France – eek!
- 250g Butter, softened
- 160g Sugar
- 2 Eggs
- 425g Plain Flour
- 1tsp Baking Powder
- ~6tbsps Raspberry Jam
- 60g Icing Sugar
- 1.5tbsps Water
- Start off by preheating the oven to 225 degrees Celsius, and then beat the butter and sugar together until pale and fluffy.
- Beat in the eggs, one by one, and then add in the flour and baking powder to form a stiff dough.
- Line a large baking sheet with greaseproof paper and then divide the dough into four parts. Roll the parts out to even sausage-shaped lengths - about the length of the baking sheet, and place them on top of the greaseproof paper, allowing room between each length for spreading during baking.
- Form an indentation along the middle of each length of dough - about the width and depth of a pencil - but don't go all the way to the ends, to ensure the filling doesn't ooze out during baking.
- Fill the indentations with the jam and then bake in the oven for about 12 minutes - until starting to just turn golden brown.
- Remove and allow to cool on the tray. Once completely cool, beat together the icing sugar and water to form the glaze, and then drizzle over the jam down the centre of each length. Allow to set slightly and then cut into slices across the width of each length - about 2.5cm wide each per slice.