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Swedish Limpa

 Swedish Limpa
This is a traditional Scandinavian Christmas recipe which I bake every year. It is so yummy! When cutting the slices, cut on angle for larger slices.—Mrs. Barbara Adam, Swift Current, Saskatchewan
40 ServingsPrep: 30 min. + rising Bake: 25 min. + cooling


  • 9-1/2 to 10 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 tablespoons grated orange peel
  • 2 cups dark corn syrup
  • 1 cup water
  • 1 cup orange juice
  • 1/2 cup butter, cubed


  • In a large bowl, combine 8 cups flour, yeast and orange peel. In a
  • large saucepan, heat the corn syrup, water, orange juice and butter
  • to 120°-130°; stir until butter is melted. Add to dry
  • ingredients; beat until smooth. Stir in enough remaining flour to
  • form a soft dough (dough will be sticky dough). Do not knead.
  • Place in a greased bowl, turning once to grease top. Cover and let
  • rise in a warm place until doubled, about 2 hours.
  • Punch dough down. Turn onto a lightly floured surface; shape into
  • four round loaves. Place on greased baking sheets. Cover and let
  • rise until doubled, about 30 minutes.
  • Bake at 350° for 25-30 minutes or until lightly browned. Remove
  • from pans to wire racks to cool. Yield: 4 loaves (10 slices each).
Nutritional Facts: 1 slice equals 179 calories,

2 of 2

Swedish Limpa (continued)

Nutritional Facts: 3 g fat (1 g saturated fat), 6 mg cholesterol, 42 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.