Hönökaka on baking sheet
Drygast, 2022-12-26
A good flat bread cooked on a baking sheet
- Servings16 Portions
- AllergensMilk, Wheat
- Prep Time10 min
- Rest Time80 min
- Cook Time10 min
A simple version of hönökaka that is baked whole on a baking sheet. There will be 2 sheets of this recipe and when it has cooled, I expect that each sheet will be approx. 8 pieces.
Ingredients
Hönökaka
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 4858.32 kcal | 303.65 kcal | 372 kcal |
| Carbohydrates | 619.31 g | 38.71 g | 47.42 g |
| Fat | 231.42 g | 14.46 g | 17.72 g |
| Protein | 77.84 g | 4.86 g | 5.96 g |
| Sugar | 96.25 g | 6.02 g | 7.37 g |
| Salt | 11.1 g | 0.69 g | 0.85 g |
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
Directions
Hönökaka
- Heat the milk until it is finger-warm, then pour it into the bowl and add dry yeast. Wait 10 minutes.
- Add the other ingredients and knead in a machine at low speed for about 7 minutes.
- Let the dough rise under a baking cloth for 45-60 minutes.
- Divide the dough into 2 equal pieces. Roll out each part on baking paper so that it fits exactly on the baking sheet.
- Use a rolling pin (or prick with a fork) so that large bubbles do not blow up when the bread is baked in the oven.
- Let the dough rise under a baking cloth for 20 minutes, start the oven at 250°C.
- Bake the bread in the middle of the oven for about 10 minutes.
- Let the bread cool on a wire rack under a baking cloth.
- Divide and freeze the bread that is not to be used the same day.