Brunkagedej

Ingredients for Brunkagedej

Instructions for Brunkagedej

To prepare the Brunkagedej recipe, please follow these instructions:

Butter, margarine, syrup and dough melt and boil shortly and cool.

Potash is stirred with the water and added with the rest of the ingredients. Roll the dough into sausages with a diameter of approx. 4 cm. Or to the size you prefer to burn.

Cool the dough in the refrigerator for at least a couple of hours, preferably overnight, cutting as thin slices as possible.

Decorate each cake with half a almond.

Bake at 175 degrees C warm air for approx. 8 minutes.