Hönökaka on baking sheet

Drygast, 2022-12-26

A good flat bread cooked on a baking sheet.

Servings	16 Portions
Tags	Bakery \| Breakfast \| Budget \| Flour \| Swedish
Allergens	Milk, Wheat
Prep Time	10 min
Rest Time	80 min
Cook Time	10 min

A simple version of hönökaka that is baked whole on a baking sheet. There will be 2 sheets of this recipe and when it has cooled, I expect that each sheet will be approx. 8 pieces.

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Directions

Hönökaka

Heat the milk until it is finger-warm, then pour it into the bowl and add dry yeast. Wait 10 minutes.
Add the other ingredients and knead in a machine at low speed for about 7 minutes.
Let the dough rise under a baking cloth for 45-60 minutes.
Divide the dough into 2 equal pieces. Roll out each part on baking paper so that it fits exactly on the baking sheet.
Use a rolling pin (or prick with a fork) so that large bubbles do not blow up when the bread is baked in the oven.
Let the dough rise under a baking cloth for 20 minutes, start the oven at 250°C.
Bake the bread in the middle of the oven for about 10 minutes.
Let the bread cool on a wire rack under a baking cloth.
Divide and freeze the bread that is not to be used the same day.

Nutrition Facts*

	Total	Serving	100 g
Energy	4858.32 kcal	303.65 kcal	372 kcal
Carbohydrates	619.31 g	38.71 g	47.42 g
Fat	231.42 g	14.46 g	17.72 g
Protein	77.84 g	4.86 g	5.96 g
Sugar	96.25 g	6.02 g	7.37 g
Salt	11.1 g	0.69 g	0.85 g

* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.