Bread, buns & biscuits recipes

Flutes

Dissolve the yeast in lukewarm water, add oil and the 2 types of flour and knead the dough thoroughly. Then the dough is set to rise for approx. 45 minutes. The dough is divided into 3 large flutes. They must adhere for approx. 15 minutes. Bake for 10-12

World's best buns

Lun the water and crumble the yeast here. Add salt and sugar, then margarine and egg. Finally add the flour and mix well. It is being raised in min. 30 minutes. After that, pour the dough well and form it into buns. Put on plates and set for 30 minutes. Bru

Naan bread

Spread the yeast into 5 tablespoons of hand heated water and add the sugar. Sift flour and salt into a bowl. Yeast mixture with egg and yogurt mixed with flour. Add another 5 tablespoons of lukewarm water and stir it all together. Finally add butter and dough

Luxury buns I

The milk is lunes. The yeast is thrown into it. Add salt, sugar, egg and very soft butter. Raises a warm place about 1/2 hour, the dough must be well raised. Beaten down, form about 14 buns. Place on baking sheet with baking paper and adhere to 20-25 min. Brus

Luxury buns

The milk is lune until it is a small finger. Yeast crumbles in it and is piped out. Margarine is melted - Do not brown. Eggs are discharged into milk and yeast. Margarine is poured in and stirred around and the sugar is added and stirred around. Half of the fl

Skagen Bread

Day 1: Fordej: Liquid and wheat flour are stirred together. Add yeast and dissolve it. Set covered and stuck to the next day. Day 2: Fordej, water, honey, salt, durum flour and half of the wheat flour were kneaded together. The last flour is added so tha

Nanbrød

Sieve flour, sugar, baking soda, soda and salt in a large bowl. Make a dip in the flour and pour eggs, yogurt, milk and oil. Spoon the ingredients well with a fork until they accumulate into a dough. Add a little warm water if the dough is too dry. Spread the

Oatmeal Bread

Mix milk and water so that it is finger-hot. Crumble yeast. Add oil and salt. Then the coarse melt types. Finally, the wheat flour, so much that the dough becomes smooth and soft and just leaves the dish. Well done. Cover with plastic and set for swelling well