2,5 dl milk
25 g baker's yeast
1 egg
0,75 dl sugar
1-2 ts kardamom
5-7 dl flour
75 g margarine
1. Warm the milk to the warmth of your hand (37 °C, or 45 °C if you're using active dry yeast). Dissolve the yeast in the warm milk.
2. Stir in the egg, sugar, cardamum and most of the flour. Beat until the dough is smooth and elastic, adding more flour if needed.
3. Add the melted margarine, and stir well.
4. Place the mixing bowl with the dough to some warm place out of air draught. Cover with a clean dish towel and let rest for 15-25 minutes.
5. Roll the dough into 18-20 balls, maybe a little bigger than a golf ball. Put on a large baking sheet with parchment paper and let rest for 30 minutes.
6. Bake at 225 °C for 12 minutes. Check occasionally because the bottom burns easily.
1 egg
0,75 dl sugar
1-2 ts kardamom
5-7 dl flour
75 g margarine
1. Warm the milk to the warmth of your hand (37 °C, or 45 °C if you're using active dry yeast). Dissolve the yeast in the warm milk.
2. Stir in the egg, sugar, cardamum and most of the flour. Beat until the dough is smooth and elastic, adding more flour if needed.
3. Add the melted margarine, and stir well.
4. Place the mixing bowl with the dough to some warm place out of air draught. Cover with a clean dish towel and let rest for 15-25 minutes.
5. Roll the dough into 18-20 balls, maybe a little bigger than a golf ball. Put on a large baking sheet with parchment paper and let rest for 30 minutes.
6. Bake at 225 °C for 12 minutes. Check occasionally because the bottom burns easily.
Ingen kommentarer:
Legg inn en kommentar