Korenderboller
Bread, buns & biscuitsCook time: 0 min.
Servings: 14 pcs
Servings: 14 pcs
Ingredients for Korenderboller
| Egg for brushing | ||
| 1 | Eggs | |
| 1/2 | tsp | Salt |
| 100 | g | Margarine |
| 125 | g | Currants |
| 2 | dl | Milk |
| 25 | g | Yeast |
| 500 | g | Wheat flour (8 1/2 dl) |
Instructions for Korenderboller
To prepare the Korenderboller recipe, please follow these instructions:
The milk is lunched, the yeast is thrown out. The Margarine crumbled in the flour. Milk, salt, eggs and currants are added and the dough is well kneaded together. Set to raise for approx. 45 min.
The dough is cut down and shaped into buns, which adds to a plate for approx. 10 min.
Brush with eggs.
Bagetid approx. 20-25 min. At 200 degrees.
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