- I made some buns and what we (they?) call lenghts (längder) the other day. A relatively quick and enjoyable way of feeling creative with a delicious and eatable and very indulgent result. Just to make the dough is a sensual experince while handling the first sticky and then soft and silky mixture...and now a more down to earth explanation on how I did it! You will need:
- 500 ml milk, full fat or semi skimmed
- 150 g butter
- 100 ml sugar
- approx 1000 ml of plain flower
- 12 g of dried yeast
- cardamom or cinnamon, sugar and butter for the filling.
1 egg for brushing
Start by melting the butter in a saucepan. Mix in the milk and heat to 42 degrees celsius. Mix some of the flour with the dried yeast and add the sugar, a teaspoon of cardamom (your choice) and warm liquid. Work to a silky dough by slowly adding more flour. Leave to rise for 40 min, covered with a teatowel in a warm place. Work the dough again for a couple of minute to become silky and smooth. Roll out half of the dough to a square approx 45 x 45 centimeters. Mix butter with sugar and cinnamon/cardamom and spread over. Fold it over to half the size. Cut into 4 centimeter wide strips and the cut them again like throusers. Wind the legs outwoards like knots and put the ends underneath. Put on a oven tray to rest and rise again for another 40 min. With the other half, roll out in the same way and cover with the butter mixture. This time roll the dough and take a sissor and cut nearly through and fold to one side, repeat and fold to the other side. Make "lenghts" and put in paper trays or direct on the baking tray. Let rise like before.
Before baking (200 celsius for 15 minutes for the "lenghts" and 225 celsius and 10 minutes for the buns) brush with wipped egg and sprinkle some sugar (I used black sugar and other decorations) or your sugar/decorations/flaked almonds etc of choice. Lovely served still warm with coffee or tea. Suitable for homefreezing! Good Luck! | |
| | |
| | |
Sätt på kaffet så kommer jag! Gud så gott det ser ut!
ReplyDelete