Ost-croissanter

3 dl vann

50 g gjær

200 g smør

7-9 dl hvetemel

ca. 200 g ost (hvitost passer bra)

1. Warm the water to the warmth of your hand (37 °C, or 45 °C if you're using active dry yeast). Dissolve the yeast in the warm water.

2. Stir in melted butter and most of the flour. Beat until the dough is smooth and elastic, adding more flour if needed.

3. 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. If you don't have a bowl big enough (which was my case), don't let the dough alone for a long time – it might try a runaway from the bowl and an invasion to the table and floor.

4. Take a piece of the dough and roll into a flat, round shape. Cut the circle into eight pieces and put a slice of cheese on each (using ostehøvel!). Roll pieces starting from the wide end and try to end up with croissant-shaped things. (This is not necessary, they'll taste good anyway.) Put on a large baking sheet with parchment paper and let rest for 20 minutes.

5. Bake at 225 °C for 12 minutes. Check occasionally. Croissants are ready when they have gotten just a little of brown colour.

Semlor (brød)

5 dl vann eller kokevann fra grønnsaker

50 g gjær

5 dl havregryn

5-7 dl hvetemel

0,5 dl sirup

0,5 dl olje

0,75 dl hvetekim

2 gulrøtter

0,75 dl solsikkefrø

(du kan også sette mer mel i stedet for noen av de tre siste ingrediensene)

1. Warm the water to the warmth of your hand (37 °C, or 45 °C if you're using active dry yeast). Dissolve the yeast in the warm water.

2. Stir in grated carrots, syrup, most of the flour and all the other dry ingredients. Beat until the dough is smooth and elastic, adding more flour if needed.

3. Add the oil, 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.

Boller

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.