Honningskorper

Ingredients for Honningskorper

Instructions for Honningskorper

To prepare the Honningskorper recipe, please follow these instructions:

Lie the milk in a saucepan, pour the milk into a bowl. Crumble the yeast and disperse it into the milk. Add oil, honey, salt and grahamsmel. Pour the wheat flour in, but save 1 dl. Stir the dough together, start to knead while the rest adds to the flour. Put the dough blank on the table. Put the dough back in the bowl, sprinkled with a little flour. Bring a damp cloth over. Put the dough for a slight raise ¾-1 hour. Turn on the oven 225º. Eel the dough easily and roll it into a country sausage. Cut it into 12 equal pieces. Roll the pieces to elongated buns and put them on baking paper on the baking sheet. Come over the wipers. Leave the balls to add approx. 15 min. Behind the balls approx. 12 min. Until they are light golden on the middle groove. Take the plate out and cool the balls so much that you can hold them. Cut the balls through a loaf of bread, like rolls. Place the half bowls on the plate with the cutting surface facing upwards. Now they must be dried so that they do not get soft in the cake box. Put the balls in the oven for 5 minutes. By 225º; Turn down to 100º and let them stand approx. ½ hour until they are completely dry and crisp. Only when the crusts are completely chilled, they come in a cage box, otherwise they will become soft.