Publisher Photo
Publisher Photo
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
MAKES:
40 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES:
40 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min. + cooling

Ingredients

  • 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

Directions

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).
Originally published as Swedish Limpa in Country Woman Christmas Annual 2008, p39

Nutritional Facts

1 slice: 179 calories, 3g fat (1g saturated fat), 6mg cholesterol, 42mg sodium, 36g carbohydrate (5g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 hours.
  3. 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.
  4. 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).
Originally published as Swedish Limpa in Country Woman Christmas Annual 2008, p39

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