Hönökaka on baking sheet

Drygast
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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Ingredients

Hönökaka

Directions

Hönökaka
  1. Heat the milk until it is finger-warm, then pour it into the bowl and add dry yeast. Wait 10 minutes.
  2. Add the other ingredients and knead in a machine at low speed for about 7 minutes.
  3. Let the dough rise under a baking cloth for 45-60 minutes.
  4. Divide the dough into 2 equal pieces. Roll out each part on baking paper so that it fits exactly on the baking sheet.
  5. 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.
  6. Let the dough rise under a baking cloth for 20 minutes, start the oven at 250°C.
  7. Bake the bread in the middle of the oven for about 10 minutes.
  8. Let the bread cool on a wire rack under a baking cloth.
  9. Divide and freeze the bread that is not to be used the same day.

Nutrition Facts*

 TotalServing100 g
Energy4858.32 kcal303.65 kcal372 kcal
Carbohydrates619.31 g38.71 g47.42 g
Fat231.42 g14.46 g17.72 g
Protein77.84 g4.86 g5.96 g
Sugar96.25 g6.02 g7.37 g
Salt11.1 g0.69 g0.85 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.
Drygast

Drygast

Foodie, amateur cook, software developer, dog owner and generic old guy.