Kalaallit kaagiat recipe

Greenland's coffee cake: a soft, lightly sweet yeast loaf with raisins, dusted with cardamom sugar and sliced at a kaffemik, the Greenlandic open-house coffee gathering.

2 hours and 10 minuteseasy10 ingredients

Ingredients

• 450 g plain flour
• 115 g butter
• 100 g sugar
• 75 g raisins
• 11 g dry yeast
• 0.25 tsp ground cardamom
• 1 tbsp milk
• 1 tbsp icing sugar
• 300 ml water
• 0.5 tsp salt

How to make Kalaallit kaagiat

1. Put 100 g of sugar, 75 g of raisins, 115 g of butter and ½ tsp of salt in a large bowl. Pour 300 ml of boiling water over them and leave until the butter has melted.
2. In a small bowl, dissolve a pinch of sugar in 300 ml of lukewarm water (about 45 °C), sprinkle 11 g of dry yeast on top and leave for 5 to 10 minutes, until foamy.
3. When the butter mixture has cooled to lukewarm, stir in the yeast, then about 450 g of the flour, and mix to a shaggy dough.
4. Work in the remaining flour a little at a time until you have a soft, elastic dough that is only slightly sticky, and knead for about 5 minutes.
5. Shape it into a round loaf on a lined baking sheet, cover with a towel and leave to rise for 30 minutes. Heat the oven to 200 °C.
6. Brush the top with 1 tbsp of milk and bake for 30 minutes, then lower the oven to 175 °C and bake for 15 to 30 minutes more, until the loaf sounds hollow when tapped underneath.
7. Mix 1 tbsp of icing sugar with ¼ tsp of ground cardamom and dust it over the warm cake. Serve in slices with coffee.

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