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Home Beef Bourguignonne With Mushrooms

Swedish Scorpa Recipe

Ingredients

How to make it

  • (similar to Biscotti)
  • To make the dough: In a large bowl, sprinkle the yeast over the warm water. Add a pinch of sugar. Heat the milk and add the melted butter to it; cool until the mixture is lukewarm.
  • Pulverize the saffron with 1 teaspoon of the sugar, using a mortar and pestle or with the back of a spoon in a small dish. Add 1 tablespoon of the warm milk-and-butter mixture and allow the saffron to steep for 5 minutes.
  • Add the saffron mixture, milk-and-butter mixture, sugar, salt, currants and eggs to the yeast. Using an electric blender on medium speed, beat until blended. Add 2 cups flour and beat on medium speed for 2 minutes. Add 2 cups of the remaining flour and mix with a wooden spoon to make a medium-stiff dough. Let dough rest for 15 minutes.
  • Turn the dough out onto a lightly floured board. Knead for 8 minutes or until the dough is smooth and satiny. Place the dough in a clean, lightly oiled bowl. Turn the dough over to lightly oil the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
  • To make a braided wreath: Punch the dough down and divide into 3 parts. With the palms of your hands, roll and shape each part into a rope-like strand about 36 inches long. Braid the strands by aligning them vertically and alternately crossing each outer strand over the center strand. Shape the braid into a circle and place on a greased or parchment-covered baking sheet. Pinch the ends together where they meet to seal the strands and to conceal the beginning and end of the braid.
  • Transfer to the baking sheet. Brush with the beaten egg. Sprinkle with sugar sprinkles if using. Let rise for about 45 minutes or just until puffy.
  • Preheat oven to 375 degrees. Bake for 20 to 25 minutes, until lightly browned, or until a wooden skewer inserted into the center of the dough comes out clean and dry.
  • Cool on a wire rack for 15 minutes. Reduce heat to 300 degrees F. Carefully cut each rectangle into 1/2-in. slices. Place slices with cut side down on baking sheet. Bake 8-10 minutes longer.
  • Note: To make two smaller wreaths: Divide the dough into 2 parts and braid as above. Place each wreath on a baking sheet, allow to rise and bake for about 20 minutes.

Reviews & Comments 3

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    " It was excellent "
    winny ate it and said...
    just made this, this morning-- and it is terrific!
    Was this review helpful? Yes Flag
  • connieangela 17 years ago
    Could those be the currants that you are seeing!

    I'm swedish and can't wait to try this recipe!!!
    Was this review helpful? Yes Flag
  • jcooks 17 years ago
    Is the photo of the ones you made? It looks like there are nuts and dried cranberries in the photo, but I don't' see them in the recipe. Thanks
    Was this review helpful? Yes Flag

The Cook

lillyann Colorado Springs, CO

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