Swedish Sweet Bread, Svenska Kaka, is a soft, sweet and tender bread that makes a perfect addition for any meal! Sweeter than Swedish Limpa Bread and made with all purpose flour, Svenska Kaka is simple to make and will become a family favorite.
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You always learn a lot as when you marry. That also includes learning traditions and recipes. For me, this Swedish Sweet Bread (Svenska Kaka) is one of the Swedish staple breads my husband grew up with. Sweet, tender loaf, and a great addition to a meal, I fell in love with Svenska Kaka as well!
Being able to make this Swedish Sweet Bread for him, however, took a little effort.
The problem? It was family secret recipe that I didn’t have access to.
To get this Svenska Kaka recipe, I had to learn by experiment, modify some other Swedish bread recipes, and rely on my husband’s taste buds to get it right.
Now, I’m share this wonderful Swedish Sweet Bread with everyone so it doesn’t get lost. I haven’t come across anything like this bread in any other recipe.
What is the translation of Svenska Kaka?
As close as I am able to figure out, it means “Swedish Cake”.
My thought as to why it’s name is refers to a cake, and not a bread (brod, in Swedish), is because the dough is much stickier and can be baked in a cake pan. The texture of the bread is very dense, like some older cake recipes are.
You don’t really knead this dough like other Swedish bread doughs I’ve come across. Rather, it works better to simply mix it more, form it (or put it in a pan, like it’s name suggests), let it rise, and bake it.
How is Svenska Kaka different from Vetebrod (Swedish Cardamom Bread)?
Svenska Kaka is different from Vetebrod in two big respects:
- It is a very sticky dough (Vetebrod is braided and is a stiff dough, like regular bread dough).
- It does not have cardamom in it. (Vetebrod is flavored with cardamom, which is a traditional Swedish choice of spice in several baked recipes).
This Swedish Sweet Bread is easier to make as well, and less time consuming. You form it before letting it rise, and then you only have to let it rise once before you bake it.
When coming up with this recipe, I had made Vetebrod to try. My husband grew up with Vetebrod as well, but it wasn’t close enough to Svenska Kaka.
How is Svenska Kaka different from Swedish Limpa Bread?
Swedish Limpa Bread seems to be one of the most popular Swedish breads, but the biggest difference between both is Svenska Kaka does not use rye flour or have spices in it.
I make my Svenska Kaka with all purpose flour, and there are no other spices or flavorings in it.
Despite their differences, I actually used Swedish Limpa Bread recipes the most in modifying and tweaking to get Svenska Kaka. Why? Swedish Limpa Bread is made into more of a rustic loaf, and Svenska Kaka is in a rustic loaf shape as well.
I also liked that the Swedish Limpa Bread recipes used molasses, a liquid and more natural sweetener. Since I was aiming for a stickier dough, more liquid is necessary! I simply swapped in honey instead so it didn’t give off as distinct of a flavor.
What does Swedish Sweet Bread (Svenska Kaka) taste like?
As it’s name suggests, it does have a sweet taste to it. The texture of the bread itself is very dense, and the combination of honey and sugar gives it a sweet distinction without it being too sweet.
It has no other spices to impact other flavors to it, but they can be added if so desired. Cardamom, as mentioned before, is a typical spice in Swedish bread that could be easily added. Cinnamon might also lend itself well with the bread’s sweet flavor, if desired.
I have not tried either one though, because in my husband’s eyes, that would not be the Swedish Sweet Bread, Svenska Kaka, he knows.
How do you eat Swedish Sweet Bread (Svenska Kaka)?
Once it’s baked and slightly cool, you serve it sliced with butter spread over it.
Typically, this Svenska Kaka accompanies a meal such as meat and potatoes, or a special meal like Thanksgiving or Christmas. It is, however, very good for breakfast as buttered toast or spread with jam.
Being that Svenska Kaka is so dense, it does not make good sandwich bread.
What do you need to make Svenska Kaka?
Here is the equipment you need to make Svenska Kaka yourself!
- A Mixing Bowl
- A Mixing Spoon
- Dry Measuring Cups
- Liquid Measuring Cups
- Measuring Spoons
- Flexible Bench Scraper
- Baking Sheet
- Pastry Brush
Ingredients for Svenska Kaka
- Milk
- Honey
- Sugar
- Yeast
- Butter
- Egg
- Salt
- Flour
How do you make Svenska Kaka?
Heat the milk in a small saucepan, until slightly warm to the touch.
Remove from heat and mix in the honey, sugar and yeast. Let the yeast proof for 10 minutes.
Add your milk mixture to a large mixing bowl and mix in your salt, melted butter, egg and 3 cups of flour.
Gradually mix in all of your flour until the bread dough just leaves the sides and forms into a ball slightly.
Remember, this dough will stay very sticky! It won’t form into a nice ball like other yeast doughs, so make sure not to keep adding flour.
Instead of kneading your dough, continue to mix by scraping the sides and bottom of the bowl with a mixing spoon or flexible bench scraper for another 3 – 5 minutes to develop the gluten.
With your dough still in the bowl, and form the shape of a loaf as best you can with floured hands or a bench scraper.
Place the loaf on a parchment lined baking sheet.
Cover with a towel and let rise for an hour.
Towards the end of rising, preheat your oven to 350 degrees.
After the hour of rising, remove the towel before placing your bread in the oven. Bake for 40 minutes, or until the internal temperature reads 190 degrees.
Remove from the oven and spread the 1 T. melted butter on the crust with a pastry brush. Let the bread cool slightly before slicing.
Spread with butter and enjoy!
Notes
- This bread dough is intended to remain sticky, throughout the time working with it. It helps to have a flexible bench scraper and to flour your hands often if touching the dough.
- The loaf will be very dense, which is why it is suggested to check the internal temperature. If you don’t have a thermometer, I would bake for another 5 minutes.
If you try this recipe and love it like our family does, I would love it if you gave it 5 stars! Thank you!
Swedish Sweet Bread
Yield: 1 loaf
Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes
Rich and simple to make, Swedish Sweet Bread makes a wonderful addition to any meal!
Ingredients
- 1 c. milk
- 1/3 c. honey
- 3 T. sugar
- 2 1/4 tsp. yeast
- 1/4 c. melted butter
- 1 egg
- 1 1/2 tsp. salt
- 4 - 4 1/2 c. flour
- 1 T. butter, melted (for spreading on the crust after baking)
Instructions
1. Heat the milk in a small saucepan, until slightly warm to the touch.
2. Remove from heat and mix in the honey, sugar and yeast. Let the yeast proof for 10 minutes.
3. Add your milk mixture to a large mixing bowl and mix in your salt, melted butter, egg and 3 cups of flour.
4. Gradually mix in the rest of the flour until the bread dough just leaves the sides and forms a ball slightly. (This dough will stay very sticky! It won't form into a nice ball like other yeast doughs).
5. Instead of kneading your dough, continue to mix by scraping the sides and bottom of the bowl with a mixing spoon or flexible bench scraper for another 3 - 5 minutes to develop the gluten.
6. With the dough still in the bowl, form the shape of a loaf as best you can with floured hands or a bench scraper. Place the loaf on a parchment lined baking sheet.
7. Cover with a towel and let rise for an hour.
8. Towards the end of rising, preheat your oven to 350 degrees.
9. After the hour of rising, remove the towel before placing your bread in the oven. Bake for 40 minutes, or until the internal temperature reads 190 degrees.
10. Remove from the oven and spread the 1 T. melted butter on the crust with a pastry brush. Let the bread cool slightly before slicing. Enjoy!
Notes
1. This bread dough is intended to remain sticky, throughout the time working with it. It helps to have a flexible benchscraper and to flour your hands often if touching the dough.
2. The loaf will be very dense, which is why it is suggested to check the internal temperature. If you don't have a thermometer, I would bake for another 5 minutes.
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 690Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 341mgCarbohydrates: 137gFiber: 5gSugar: 12gProtein: 19g
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