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Swedish Snekor Recipe

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This recipe for Swedish Snekor is from The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. scalded milk
1/2 c. shortening
1 c. sugar
1 1/2 tsp. salt
1 tsp. cardamom
1 yeast package or cake
2 eggs, well beaten
1/2 c. lukewarm water
8 1/2 c. flour
Directions:
Directions:
Combine milk, shortening, sugar, salt & cardamom. Stir until sugar is dissolved and set aside-cool to lukewarm. Soften yeast in warm water and add to first mixture along with the beaten eggs. Stir in half of the flour & mix well. Put dough onto counter and knead in more of the flour. You will end up using all of the flour, maybe even a little more. You just don't want the dough too dry. When the dough is elastic, not sticky, but not dry, put it into a big greased bowl and cover with a towel. Put bowl into a warm place and let rise until doubled in size-about 2 hours. Punch dough down and shape into rolls. Place on greased cookie sheet about 1/2" apart. Rise for another hour. Bake in 350 degree oven for 15-20 minutes or until brown.
Personal Notes:
Personal Notes:
Grandma Marion Johnson made these like a cinnamon roll shape. Steve claims that is the ONLY way they taste perfect! Take the dough and roll it into a snake shape. Then coil the snake up into a circle and pinch the end.Put a little white sugar on top.

I go the easy route and make them in a basic roll shape ( a blob) and I still put a little sugar on top.

Snekor was always part of our Swedish Christmas and sometimes Grandma Marion Johnson made them for "Fika".

 

 

 

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