youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Mormor's Skorpor

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

Mormor means mother's mother and she was my second mother, she used to make these and I used to go over and sit in the kitchen and smell the skorpor drying and then ask for one still warm.

Mormor means mother's mother and she was my second mother, she used to make these and I used to go over and sit in the kitchen and smell the skorpor drying and then ask for one still warm.

Ingredients

Serves: 10

Metric Cups
  • 150 grams butter
  • 500 millilitres full fat milk
  • 2 tablespoons dried yeast (or 50 grams fresh yeast)
  • ½ teaspoon salt
  • 150 millilitres sugar
  • 2 teaspoons cardamom seeds
  • ½ litre cake flour (or plain flour)
  • butter (a little, melted)
  • 5 ounces butter
  • 17½ fluid ounce whole milk
  • 2 tablespoons dried yeast (or 50 grams fresh yeast)
  • ½ teaspoon salt
  • 5¼ fluid ounce sugar
  • 2 teaspoons cardamom seeds
  • ⅞ pint cake flour (or plain flour)
  • butter (a little, melted)

Method

Mormor's Skorpor is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a pestle and mortar bruise the cardemom, it shouldn't be too fine nor whole seeds.
  • Melt butter in a pan, add the milk and stir until it reaches "finger warmth" , about 37C. If you use fresh yeast, dissolve it with a little of the milk. If you use dry yeast, mix it with 500 ml flour.
  • In a bowl combine milk, salt, sugar, cardemom and yeast. Add the flour using your hands to knead it in, add as much as it is needed until the dough releases from the wall of the bowl. Cover and let it rise for 30 minutes. Now knead the dough, it should feel soft and a bit buttery to touch, you may need more flour to keep the dough from sticking.
  • Cut the dough into 4 rolls, and roll out to a 40 cm long sausage. Place on baking tray covered with baking paper. Brush with a little melted butter and leave to rise for 30- 40 minutes. Heat the oven to 225 C. Bake the breads for 15- 20 min in the middle of the oven. Take out and leave to cool completely.
  • Slice the bread with a breadknife, length ways, so you now have 8 long slices of bread. Slice the bread into 3 cm thick slices.
  • Heat the oven to 250 and bake the slices until golden and toasted. You are not done yet. Lower the heat to 50- 100 C and slowly dry out the skorpor, you need to keep the oven door a bit open or they won't dry properly, it takes 1- 3 hours. Or turn the oven to 100 C, leave on for 30 mintues and then turn off the oven and leave over night. They should be light and brittle.
  • In a pestle and mortar bruise the cardemom, it shouldn't be too fine nor whole seeds.
  • Melt butter in a pan, add the milk and stir until it reaches "finger warmth" , about 37C. If you use fresh yeast, dissolve it with a little of the milk. If you use dry yeast, mix it with 500 ml flour.
  • In a bowl combine milk, salt, sugar, cardemom and yeast. Add the flour using your hands to knead it in, add as much as it is needed until the dough releases from the wall of the bowl. Cover and let it rise for 30 minutes. Now knead the dough, it should feel soft and a bit buttery to touch, you may need more flour to keep the dough from sticking.
  • Cut the dough into 4 rolls, and roll out to a 40 cm long sausage. Place on baking tray covered with baking paper. Brush with a little melted butter and leave to rise for 30- 40 minutes. Heat the oven to 225 C. Bake the breads for 15- 20 min in the middle of the oven. Take out and leave to cool completely.
  • Slice the bread with a breadknife, length ways, so you now have 8 long slices of bread. Slice the bread into 3 cm thick slices.
  • Heat the oven to 250 and bake the slices until golden and toasted. You are not done yet. Lower the heat to 50- 100 C and slowly dry out the skorpor, you need to keep the oven door a bit open or they won't dry properly, it takes 1- 3 hours. Or turn the oven to 100 C, leave on for 30 mintues and then turn off the oven and leave over night. They should be light and brittle.
  • Tell us what you think