body {
max-width: 800px;
margin: auto;
padding: 1em;
text-align: justify;
background: rgb(255, 250, 229);
}
header { text-align: center; border-bottom: 2px solid black; margin-bottom: 2em; }
footer { text-align: center; border-top: 2px solid black; margin-top: 2em; padding: 1em; }
table { border-collapse: collapse }
td, th { border: 1px solid black; padding: 0.5em; }
#recipes ul { list-style-type: none; margin: 0; padding: 1em; margin-bottom: 1em }
#recipes #food { background: gold }
#recipes #dessert { background: lightcyan }
#recipes #drinks { background: pink }
Back
Makes around 30 buns. Recipe from Carl Baatz.
Dough
- 0.5 l milk
- 50 g fresh yeast
- 150 g butter
- 0.5 tsp salt
- 1.5 dl granulated sugar
- 1 tsp crushed cardamom
- 870 g plain flour
Filling
- 150 g butter
- 5 tbsp granulated sugar
- 2.5 tbsp ground cinnamon
- 2.5 tbsp plain flour
Topping (optional)
Instructions
- Crumble the yeast into a bowl and mix it with some of the cold
milk.
- Melt the butter and pour in the rest of the milk. Let the mix get
luke warm.
- Pour the luke warm mix over the yeast.
- Add salt, sugar, and cardamom.
- Work the flour in and knead the dough until it is shiny, smooth,
and lets go of the bowl/table top.
- Sprinkle with flower, cover with a cloth, and let it rise to double
size.
- Mix the ingredients for the filling.
- Work the dough a bit more and make a large square using a rolling
pin.
- Spread the filling on half of the square. Fold the other half over
- Cut thin strips, shape as preferred, and place on baking paper.
- Let rise.
- Brush each bun with egg and sprinkle pearl sugar on top (or
whatever topping is preferred).
- Bake in oven at 225 C convection until golden brown (5-8 min)