Sirapslimpa (Swedish-Style Sweet Yeast Bread)
Sirapslimpa is a classic Swedish sweet rye bread loved for its soft texture and mild sweetness. Made with rye flour, bread flour, dark syrup, and butter, this bread has a rich flavour and golden crust. It is commonly served during Christmas, fika (Swedish coffee breaks), or family breakfasts. Sirapslimpa is easy to slice and pairs wonderfully with butter, cheese, or cold cuts. It is a popular choice for breakfast, fika (Swedish coffee breaks), and festive occasions like Christmas.
Ingredients That Make Sirapslimpa Special
The key ingredients in Sirapslimpa are rye flour, bread flour, dark syrup, butter, milk, and yeast. Rye flour gives the bread its distinctive flavour and slightly dense texture. Bread flour adds softness and structure, making the bread tender. Dark syrup, known as mörk sirap, adds sweetness and a beautiful deep colour. Butter enriches the dough and makes it moist. Milk and yeast help the bread rise and create a light, airy crumb inside. A touch of sugar and salt balances the flavours perfectly.
Why Sirapslimpa is a Swedish Favourite
Sirapslimpa is more than just a bread. It is a part of Swedish culture and tradition. Many families enjoy it during Christmas, served with cheese, ham, or jam. It is also a staple for everyday meals and fika. The bread has a soft crust and a moist, slightly sweet interior. Its flavour is mild but rich, making it appealing to both children and adults. Sirapslimpa is also versatile and can be eaten toasted or fresh.
Baking Sirapslimpa at Home
Making Sirapslimpa at home is easier than you might think. The dough is simple to mix, and the baking process is straightforward. You start by mixing the dry ingredients with yeast, sugar, and flours. Then you add milk, butter, and syrup to form a soft dough. After kneading, the dough is left to rise until doubled in size. Once shaped into a loaf, it rises again before baking. Brushing the top with syrup and water gives it a shiny, golden crust.
Serving and Storing Sirapslimpa
Serve them with butter, cheese, or cold cuts. It is perfect for breakfast, snacks, or a festive table. The bread stays fresh for 3–5 days when stored in an airtight container at room temperature. You can also freeze slices for longer storage. Toasting slices enhances the flavour and gives a slight crispness to the crust.
Sirapslimpa is a traditional Swedish sweet rye bread that combines flavour, texture, and tradition. Its mild sweetness, soft crumb, and rich taste make it a favourite in Swedish households. Easy to bake at home, Sirapslimpa is perfect for festive occasions, family breakfasts, or fika. With its simple ingredients and delightful flavour, it is a bread everyone can enjoy.
Looking for more delicious Swedish treats? Discover classic Swedish fika favourites to enjoy with your next cup of coffee!
Sirapslimpa (Swedish-Style Sweet Yeast Bread)
Ingredients
- 240 g vetemjöl special Bread flour
- 7 g instant dry yeast
- 140 g rågsikt rye flour
- 230-250 ml milk
- 25 g room temperature butter
- 70 g mörk sirap dark syrup
- 1 tbsp sugar
- ½ tsp salt
Brushing
- 1 tbsp mörk sirap dark syrup
- 1 tbsp water
Instructions
- If using instant dry yeast, you can mix it directly with the flours. If you prefer, you can dissolve it in a little lukewarm milk (from the 230–250 ml) with the sugar and let it bloom for 5–10 minutes.
- In a large standmixer bowl, combine vetemjöl special, rågsikt, sugar, instant yeast, mörk sirap and salt.240 g vetemjöl special, 7 g instant dry yeast, 140 g rågsikt, 1 tbsp sugar, ½ tsp salt, 70 g mörk sirap
- Warm the milk slightly (lukewarm, about 37°C).
- Gradually add the lukewarmmilk to the dry ingredients. Mix until a sticky dough forms.230-250 ml milk
- Knead by hand or with a stand mixer for 8–10 minutes until the dough is smooth and elastic.
- If the dough is too sticky, add a little extra flour, a teaspoon at a time.
- Add the softened butter and knead until the butter is fully incorporated.25 g room temperature butter
- Place the dough in a lightly oiled bowl and cover with a clean cloth or plastic wrap.
- Let it rise in a warm place for about 45–60 minutes, until doubled in size.
- Punch down the dough gently to release air.
- Shape into a loaf, braid, or rolls, depending on preference.
- Place on a baking sheet or in a loaf pan lined with parchment.
- Cover and let the shaped dough rise for another 20–30 minutes.
- Preheat oven to 200°C.
- Mix 1 tbsp mörk sirap with 1 tbsp water. Brush lightly over the top of the dough before baking.1 tbsp mörk sirap, 1 tbsp water
- Bake in the preheated oven at lower part for 30-35 minutes or until golden brown and hollow-sounding when tapped on the bottom.
- Let cool on a wire rack. Optionally brush again with the syrup glaze for extra shine and sweetness.
Frequently Asked Questions
Sirapslimpa is a traditional Swedish sweet rye bread made with a mixture of rye and wheat flours, dark syrup, and butter. It’s soft, slightly sweet, and often served sliced with butter or cheese.
It’s mildly sweet—enough to taste the dark syrup, but not overly sugary. It pairs well with both sweet and savoury toppings.
You can substitute with all-purpose or whole wheat flour, but the rye gives it its characteristic flavour and texture.
Stored in an airtight container, it lasts 3–5 days at room temperature. You can also freeze slices for up to 2 months.
Yes, but the flavour and colour will be lighter. Dark syrup gives the traditional deep, rich taste.
Yes! It’s a forgiving yeast bread that doesn’t require advanced techniques, making it perfect for first-time bakers.
Serve it sliced with butter, cheese, cold cuts, or jam. It’s also great toasted or as part of a festive Christmas spread.
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