Dienstag, 11. Mai 2010

Norwegian Raisin Buns

for breakfast or to afternoon tea - these soft and tender raisin buns with a touch of cardamome you are garantied going to love. If you can´t get a hold on cardamome essence - you can use grated cardamomes as well
This recepie makes around 30-40 buns . You can easily freeze them as well.

It´s perfect to make the dough in the bread machine or the old fashion way


150g melted butter
7dl (5-6dl) warm milk
1 pack dried yeast
2 tsp cardamome essence
1 kg flour
pinch of salt
2-3 dl raisins

1. Melt the butter and add the milk, cool it down to 37°C (98,6°F)
2a. If using a bread machine add the warm solution to the pan, add the cardamomm essence as well and cover with the dried ingredients (set the raisins aside and add to your dough when the machine peeps) and press the dough only button (takes about 11/2 - 2 hours depending on how long the dough cycle is in your bread machine
2b. If not using a bread machine - mix together the butter-milk solution with the rest of the ingredients and form a dough. Leave to rise in a warm place for up to an hour - till the dough has doubled in size
3. After the dough has risen / or the bread machine dough cycle has finished - you can now form around 40 buns out of the dough. Place on a prepared baking sheet and leave for few minutes before you bake them.
4. Brush your buns with a beaten egg (milk or water) and bake for around 15-20 min at 200°C (392°F)

Recepie first seen on matseld.is

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