Dish number two is a savoury snack that I want to use as a nibble, instead of the usual crisps. It's a very old Swedish recipe, my Mum used to make these a lot in the past. Even Lundulph tried one.
100 g butter or 1 dl grapeseed oil
3 dl full fat milk
1 ml garlic granules
0.5 tbsp salt
50 g fresh yeast or corresponding amount dry yeast
8 dl strong white flour
100 g grated cheese, e. g. Cheddar
sesame seeds, poppy seeds
- If you are using butter, melt it. Add the milk, salt and garlic and heat up to just over finger temperature.
- If you are using fresh yeast, dissolve it in the liquid, if you are using dry yeast, mix it in the flour.
- Start adding the flour to the liquid and stir in to make a dough. I used my kitchen machine for this. The dough should not be soft, but if you can't incorporate all the flour, carefully add a little more milk.
- Stir in the cheese.
- Leave to rise to double it's size at least.
- Sprinkle flour on a surface and on a rolling pin.
- Divide the dough into 4 and roll each part to a circle, about 0.5 cm thick.
- With a sharp knife, cut the circle in 4, then each quarter into three wedges.
- Roll each wedge from the wide side up to the pointy edge.
- Place on a baking sheed with baking paper.
- Leave to rise for another 30 - 40 minutes covered under a tea towel.
- Preheat the oven at 225 degrees C (electric) or gas mark 6.
- Whisk up the egg lightly, then brush each carefully as not to let all the rising gases out.
- Sprinkle poppy and sesame seeds on top and bake in the middle of the oven for about 15 minutes.
- Take out and cover with a tea towel until the horns have cooled down a bit.
The name vitlöksgifflar consists of two parts: vitlök which means garlic and gifflar, which originates from the German word Gipfel, which means peak as in a mountain peak. I think they'd be called horns in English. Not sure how they remind you of a mountain peak, but interestingly enough, a similar type of horns but from sweet kozunak-like pastry and filling made of rose hip marmalade is made in Bulgaria and they are called "kiffli" (кифли) and the word has the same origin.