Bread, buns & biscuits recipes

Christmas buns

Stir the yeast with a little of the cold milk. Warm the rest of the milk, add the fat and pour the mixture over the yeast. Mix the other ingredients, except the fruit, in, and add the flour, little by little. Beat the batter well, style it to uplift, the dough

Italian flute

Pour the ½ L of ice-cold water in a bowl. Add half of the flour (like a thick pandekagedej) and whisk well about 5 min. Add the yeast and salt and beat further. Change over to the dough hooks and add the remaining flour. Stir well, ca 5-8 min Like with individ

Flûtes 03

The yeast in the lukewarm water touched out. Flour and salt added. The dough is kneaded well and made withdrawals for about 30 minutes. Then knead the dough through and molded to 4 flute, who after draws on a greased plate or wax paper in 15 minutes. RID

Spelt bread with bageferment

You should start by making a "bageferment-grunddej". Start with making a soft mush of 1.2 dl water (35 degrees) and 50 g of whole wheat flour. Add 2 tbsp bageferment and let dough stand for 1 day at 25-30 degree heat. Then mix 2 cups water (30 degrees) w

Saffron bread

Crush the Saffron very finely in a mortar with a little sugar. Stir the yeast into the dejfadet with a bit of the cold milk and add the egg. Mix the fat throughout the rest of the milk and warm the mixture. Pour the yeast, add salt, sugar and saffron. Knead

Crossaint

Crumble the yeast and add salt, sugar and water, approx. 20 degrees hot. Pipes for the yeast is dissolved. Add the eggs. The flour came in bit by bit, calculate 1-2 dl flour to roll out. Work the dough smooth and glossy. Put the dough on a floured and roll

Grandma's buns in

Melt the margarine + milk "not too hot" add the yeast and sugar "which is mixed in advance" Beat the 2 eggs which put in but a little flour (a) transition Must raise about 1/2 hour. Form dough balls "not too big the raises very" and let them raise in 15 min

Luxury Muffins II

the lunede milk is poured into a bowl, stir the yeast addition, salt, sukkeræg added. the flour is kneaded in the dough is gathered before the butter or oil added. The dough is kneaded until it is firmly supple and smooth. The dough covered with a cloth and re