Fastelavnboller (of butter dough)

Ingredients for Fastelavnboller (of butter dough)

Instructions for Fastelavnboller (of butter dough)

To prepare the Fastelavnboller (of butter dough) recipe, please follow these instructions:

Milk, yeast, cardamom, egg, sugar are stirred together and mixed with some of the flour into a paste which is kneaded together with the rest of the flour for a good dough.
- Roll to a 1/2 inch thick plate
Put all the margarine on 2/3 of the dough and fold the dough so that the third part without margarine comes in the middle.
-Road to record again.
-Fold the dough a further 2-3 times and roll out to a plate each time.
- After the last roll-out roll, let it lie and raise for 1-1½ hours.
Cake Cream: flour, sugar and egg yolks are whipped to a thick mass.
The milk is boiled and whipped in the egg yolk gradually.
It all pours back into the pan and it is heated without boiling and constantly stirring, so it will get thick at last. If the mass should "refuse" to thicken, spoon with flour and whip, like when you level a sauce, it will probably get thick. -Tick for cooling while the dough raises on.
-Place the raised dough plate for approx. 10 x 10 cm square squares.
-Add approx. 1 tbsp. Cream on each square possibly. + Little jam
The squares are taken in each corner and assembled by mashing the edges together. Make sure the collection is close.
Place them on the baking sheet with the collections at the bottom.
-Back at 225 & amp; # 730; Warm air for 7-8 minutes until they are pretty golden.