Recipes with Sugar

Bee Sting II

Dough: Butter and milk lunes. The yeast is mixed in it. The other ingredients are turned in. The dough is kneaded well through. Be made to withdraw to double in size in a warm place about 30 mins. Almond icing: Tonsils slipped and cut into shreds. All in

Ritch chocolate cake

Butter and sugar is stirred, stir in the egg yolks one at a time. Flour, cacao and baking powder sifted and stirred in, and the boiling water is added. Finally reversed the stiftpiskede egg whites in. Bake in a well-oiled, breadcrumbs sprinkled form in 50-60

Oat cakes 04

Eggs and sugar stir well. Melt the butter and stir in. Flour, baking powder and cacao sifted and stirred together with oatmeal and it diced pommeranskal. Put the dough on greased plates with two tea spoons and good spacing between the cakes. Baking time: a

Shrove Buns VII

The kneaded dough forhæver in 2 hours. When the buns are shaped on the filling after the in 20-30 my. Bake at 225-250 in the middle of the oven until golden brown.

Croissants III

Dissolve the yeast in the water, salt and sugar, and then the egg is added. This stirred together, and flour sprinkled the dough kneaded together, and i. must be fine and glossy. The rolled out to a large square, and to that end shall be distributed, butter s

Oat Biscuits V

Milk is poured over grynene. When a couple of skf. flour is taken from the rest of the flour mixed with salt, sugar and antler salt. In this mixed grits mixture along with the melted butter. The dough is kneaded, possibly. with the flour that was taken from

Hveder

Warm water easily and stir the yeast out. Mix together beaten eggs, flour, salt and sugar in yeast and knead the dough well through væden. Let it raise lunt and exposed to double size-approximately 30 minutes. Work the dough through again and share it in 12

French bread 05

Raises to double size. Shaped to 2 bread, which raises to double size. Bake 30-40 minutes at 225 degrees