Rimboboller

Ingredients for Rimboboller

Instructions for Rimboboller

To prepare the Rimboboller recipe, please follow these instructions:

Smuldrgæren out of the bowl. Add the milk, and stir to the yeast is dissolved.
Add the fat into small lumps, along with sugar and flour. Knead it together quickly.

Roll the dough out into a rectangle of 40 x 40 cm.
Cut the dough into squares of 8 x 8 cm.
Pipe the filling together. Put a little fill on each dejstykke.
Fold the corners up around the filling.

Put the dough balls in small papirsforme, and style them on a baking sheet.
Let them raise covered for about 2 hours at room temperature.

Brush with the beaten egg.
Bake at 250 ° for 5-8 minutes in the middle of the oven. In convection oven 200 ° for about 8 mins.

Tips:
Freeze the finished buns, but without glaze or ubagte after the withdrawal. Bake as normal.