Skyrbrauð

Sweet skyr bread

I found the recipe for this sweet skyr bread in a cookbook with traditional Icelandic cuisine under the heading "kræsingar" (= "delicacies"). The bread tastes delicious fresh out of the oven, but you can also eat it cold the next day.

The majority of my family thought the Skyr bread tasted “like a fluffy lemon cake.” Well, that's good too - as long as it's delicious!

Ingredients

125 g butter

200 g brown sugar

2 eggs

250 g vanilla skyr

75 ml cream

150 g chopped almonds

500 g flour

2 Tbsp baking powder

1/2 organic lemon

1 Tbsp brown sugar for sprinkling

Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

In a large bowl, beat the butter, sugar and eggs until fluffy.

Add skyr and cream and stir in.

Then add the chopped almonds, flour and baking powder.

Wash and grate the organic lemon and add the grated lemon peel to the dough.

Squeeze half the lemon and add the juice to the dough.

Knead the mixture thoroughly and pour it into an emperor cake mold lined with baking paper and smooth it out.

Bake in the preheated oven at 350 °F (180 °C) upper and lower heat for 60 minutes until the cake is golden and baked through (test with a toothpick!).

Take the cake out of the oven and sprinkle it with a little brown sugar, then let it cool down a little and carefully remove it from the tin.

The sweet Skyr bread tastes good both fresh from the oven and cold the next day.

[Translated from here.]